Almond Flour Banana Muffins Recipe:- Almond flour banana muffins that are healthy, low in carbs, and gluten free. They are very moist and fluffy. You only need 8 things to make these healthy banana muffins, and they’re ready in less than 25 minutes. For a fun and easy meal, snack, or dessert, sprinkle chocolate chips on top.
Almond Flour Banana Muffins Recipe
Muffins made with almond flour and bananas that are gluten-free, low in carbs, and incredibly fluffy and moist. Made with just eight simple ingredients and ready in less than twenty-five minutes, these paleo banana muffins are incredibly airy. Make it a sweet or savory snack, dessert, or brunch by topping it with chocolate chips!
The best gluten free chocolate chip banana muffins
Thanks to the almond flour, these banana muffins are the greatest I’ve ever had! Depending on the flour recipe, classic banana muffins could be too dry or have an excessive amount of butter. However, these little fellas are incredibly tasty, airy, fluffy, and incredibly moist!
These muffins are the perfect snack because they just require eight basic ingredients. Preparing a batch of these paleo banana muffins during the weekend always hits the spot, and I love having them on hand for a quick snack or breakfast on the run. Because the banana and maple syrup are natural sweeteners, there is no refined sugar and you can eat two or three of these without feeling guilty.
Your family, kids, and friends will LOVE these deliciously moist banana muffins!
Are these muffins healthy?
Of course! Buns made with almond flour and bananas are a nutritious snack. To start, they’re produced with a minimal amount of healthy nutrients. In addition to being gluten-free and low in carbs, they… Finally, they are paleo and grain free. Finally, they have no added sugar and are naturally sweetened with banana and maple syrup.
These light and airy banana muffins are the ideal healthy breakfast or snack because they are packed with nutrients and are beneficial for you.
Ingredients in low carb banana muffins
These banana muffins are still so moist and light that I can’t believe it. They are so much better than regular muffins because they have almond flour in them. To make these gluten-free chocolate chip banana muffins, you will need the following:
- Bananas: First, mash up two big, brown, overripe bananas. If you use brown bananas, these muffins will be extra sweet without any extra sugar.
- Eggs: To help these paleo banana muffins stay together, you’ll need two big eggs.
- Maple syrup: Two tablespoons of pure maple syrup adds a natural sweetness to these low-carb banana muffins. This recipe doesn’t have any refined sugars!
- Butter or coconut oil: Melt 1 tablespoon of butter or coconut oil and let it cool a bit. This keeps these muffins light and juicy.
- Vanilla extract: Two teaspoons of vanilla extract makes something taste great.
- As for the almond flour, we use 2 cups plus 2 tablespoons. This flour is made from finely ground almonds and makes low-carb muffins that are soft and very moist. Nut meal should not be used.
- Baking soda: The muffins will rise better with 1 teaspoon of baking soda.
- Half a teaspoon of baking powder.
- You can add chocolate chips, chopped walnuts, or pecans to these banana muffins to make them more fun and healthy.
Kitchen tools you’ll need
I love simple recipes, and these raw banana muffins are really easy to make. All you need is one bowl. These are the cooking tools you’ll need for this recipe:
- A mixing bowl
- a tool for stirring
- muffin tins
- muffin liners
- and measuring cups.
How to make almond flour muffins
With just three easy steps, you can make these low-carb banana muffins. First, we mix the wet ingredients together. Next, we add the dry ingredients and mix them in. Finally, we bake them for less than 25 minutes. They’re good right out of the oven, at room temperature, or even cold. I really love all three!
Step 1: Preheat oven to 350°F. Then, line cupcake tin with paper liners.
Step 2:Â After that, in a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
Step 3:Â Then, add in almond flour, cinnamon, baking soda, and baking powder. Mix until completely combined.
Step 4:Â Add in optional mix-ins: chocolate chips, walnuts, or pecans.
Step 5:Â Then, divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra mix-ins on top if desired.
Step 6: Bake for 22 – 24 minutes, or until a toothpick comes out clean.
