Almond Flour Banana Muffins
Gluten free almond flour banana muffins are a simple breakfast or snack kids will love! The recipe is paleo and also easy to make vegan or low carb! This filling, on-the-go healthy snack can be made with chocolate chips, walnuts or blueberries, it's up to you! Make these fluffy, moist muffins in less than 30 minutes!
Servings 12 muffins
Calories 337kcal
Ingredients
Dry Ingredients
- 3 cups almond flour
- ¼ cup gluten free all purpose baking flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup coconut sugar
Wet Ingredients
- 1 egg beaten
- ¼ cup oat milk
- ½ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup mashed banana approximately 3 medium bananas
Instructions
- Preheat oven to 350F. Place 12 muffin liners into muffin pan and spray with cooking spray.
- Combine flour, sugar, baking soda, cinnamon and salt in a bowl. Ensure all lumps from coconut sugar and almond flour are mixed.
- Mix egg, coconut oil, oat milk, banana and vanilla extract into a bowl. Stir into dry ingredients until just moistened. Fold in optional mix-ins.
- Use an ice cream scoop to portion out 12 muffins. Bake for 20-25 minutes or until a toothpick comes out clean.
Notes
- Muffin mixture will seem thicker than typical recipes prior to baking. Only add additional moisture if the mixture is unable to be mixed.
- Make this into a loaf by adding batter to a prepared bread pan and increasing bake time to 55-60 minutes or until a toothpick inserted in the middle comes out clean.
- Storage Tips: Make ahead for the week and store muffins in an airtight container for 3-4 days on the counter. If you prefer them to be cold, you may store them in the refrigerator (this may cut down on them getting too sticky.)
- Freezer Tips: freeze cooled muffins in a freezer-proof container for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 337kcal | Carbohydrates: 22.9g | Protein: 5.5g | Fat: 17.1g