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muffins on a marble countertop sitting on top of their wrappers.
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Banana Bread Muffins with Almond Flour

Banana bread muffins with almond flour are a great gluten free muffin alternative. They are flavorful, moist, and take only 35 minutes to make from start to finish. These muffins are also a great way to use up the few over-ripe bananas that are laying around.
Course Dessert, Snack
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 208kcal
Author Katie

Equipment

  • Measuring Spoons
  • Measuring Cups
  • Silicone Spatula
  • KitchenAid Stand Mixer
  • Muffin Tin
  • Muffin Liners

Ingredients

  • 2 cups Almond Flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 ripe bananas mashed
  • ¼ teaspoon salt
  • ⅓ cup light brown sugar
  • ¼ cup melted coconut oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a stand mixer, mash the ripe bananas until smooth. Add the brown sugar, eggs, melted coconut oil, and vanilla extract, and mix until thoroughly combined.
  • Then add the almond flour, baking powder, baking soda, salt, and cinnamon and mix until just combined.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Mix-ins - If desired, fold in your choice of add-ins such as chopped nuts, chocolate chips, or dried fruits right before you are about to fully mix in all the ingredients in step 3.
  • Over Ripe Bananas: Use overripe bananas for maximum sweetness and flavor. The riper, the better!
  • Temperature Check: Invest in an oven thermometer to ensure accurate baking temperatures, as ovens can vary, and precise heat is crucial for the perfect muffin texture.
  • Muffin Liners: Use quality liners or grease the muffin tin well to prevent sticking and make for easy removal.
  • Gentle Mixing: Avoid overmixing the batter to prevent dense muffins. Mix until just combined to maintain a light and fluffy texture.

Nutrition

Serving: 1g | Calories: 208kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 211mg | Potassium: 178mg | Fiber: 2g | Sugar: 14g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg