Easy Almond Flour Banana Muffins
Delicious and moist almond flour banana muffins that are quick to make and perfect for breakfast or a snack.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups almond flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 large bananas ripe and mashed
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs beaten
- 0.25 cup coconut oil melted
- 0.5 cup chopped walnuts optional
- 0.5 cup dark chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, combine almond flour, baking soda, and salt.
- In another bowl, mix mashed bananas, honey, vanilla extract, eggs, and melted coconut oil.
- Combine wet ingredients with dry ingredients until well mixed.
- Fold in walnuts and chocolate chips, if using.
- Spoon batter into muffin liners, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg