Almond Flour Banana Muffins
Serves 1215 mins prep30 mins cook
Moist and fluffy Almond Flour Banana Muffins that are gluten-free, dairy-free and paleo-friendly. Quick and easy to make, these low-carb muffins can be served as a healthy breakfast or snack.
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What you need
Instructions
0 Place a rack in the center of the oven and preheat to 350 degrees F (180 C). Line a 12-cup muffin tin with parchement paper liners. Set it aside. 2 Prepare the dry ingredients by placing almond flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl. Whisk to combine all ingredients. 3 Prepare the wet ingredients by placing the mashed bananas, coconut sugar, eggs, and vanilla extract in a separate large bowl and whisking to combine thoroughly. 4 Place the dry ingredients into the wet ingredients and stir until just combined. Do not over mix. 5 Divide the batter, using about 2.5 oz. of muffin batter per cup, into each muffin cup so that you have 12 muffins. If using, sprinkle the top of the muffins with chocolate chips. 6 Place in the oven and bake for 25-30 minutes. A toothpick or cake tester should come out clean when inserted into the center of the muffin. At first, muffins might look underdone, but they will continue to cook while cooling in the muffin tin. 7 Let it cool in the pan for 10-15 minutes before removing it and placing it on a wire rack for at least 1 hour before serving.View original recipe