Almond Flour Banana Bread Muffins Recipe Is Nutritious & Delicious (7 Ingredients, 35 Minutes) by Elisa Schmitz
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What is it about banana bread and banana muffins? We just can't get enough of them! Because I have a family full of banana bread connoisseurs, I make tons of banana bread recipes. Experimenting is half the fun (the other half, of course, is eating it). I recently changed things up a bit and decided to make these lovely banana bread muffins. This almond flour banana bread muffins recipe is nutritious and delicious!
It's funny how changing something as basic as the type of flour you use in a banana bread recipe can make such a big difference. By using almond flour in this simple recipe, the muffins turned out perfectly moist and dense inside, slightly crunchy outside, with just the right amount of sweetness and slight almond flavor. Amazing!
This tasty banana bread muffins recipe incorporates the health benefits of almond flour, which is a great source of nutrients and healthy protein (it's also gluten-free). Then there are the naturally sweet overripe bananas (check out the health benefits of bananas), and the optional chocolate chips and walnuts, which have antioxidants and omega-3 fatty acids, among the other health benefits of walnuts.
To make this easy banana muffins recipe, you'll need about 35 minutes and these seven gluten-free ingredients: overripe bananas, eggs, baking powder, salt, vanilla extract, cinnamon and almond flour. The semisweet chocolate chips and chopped walnuts are optional. You make the easy batter then bake the muffins until they're cooked through and golden brown. There may be nothing quite as comforting as the heady aroma of banana muffins baking in the oven!
Serve this high-protein and high-fiber almond flour banana bread muffins recipe for breakfast or for brunch, as an afternoon snack or for dessert any night of the week. So easy, nutritious and delicious!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes (ovens vary)
Total Time: 30 to 35 minutes
Servings: 12
Ingredients
- 4 medium overripe bananas, mashed
- 3 large eggs
- 1 1/3 tablespoons (1 tablespoon plus 1 teaspoon) baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 3/4 cups fine almond flour (or natural fine almond flour)
- 3/4 cup semisweet chocolate chips (optional)
- 1/2 cup chopped walnuts (optional)
Here's how to make it:
- In a large mixing bowl, add the mashed bananas, eggs, baking powder, salt, vanilla extract and cinnamon. Whisk to combine.
- Add the almond flour. Stir to combine. (I used natural fine almond flour, which has a darker color than regular fine almond flour because it contains the almond skins.)
- Fold in the chocolate chips and walnuts, if using.
- Evenly spread the batter into a muffin pan that's been sprayed with cooking spray or lined with baking liners.
- Bake in a preheated 325 degree F oven for about 20 to 25 minutes, or until cooked through and golden brown (muffins should pass the toothpick test).
- Allow muffins to cool a bit before removing to a wire rack to cool completely.
- Store leftovers in an airtight container in the refrigerator or freezer. Reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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