Almond Flour Banana Muffins
These simple almond flour banana muffins are sweetened just with ripe bananas - no extra sugar is needed. Easily made gluten-free with almond flour, they're made in a blender with a bit of dark chocolate added just before baking.
One of the nice things about bananas is that they are so naturally sweet you really don't need to add any additional sugar, even in the form of maple syrup or honey. Of course I add a handful of chocolate chips to the batter, because of course I love chocolate, but you could easily leave them out, or swap for a few chopped walnuts for crunch and texture. These are quite hearty but not heavy; you could have one for breakfast with a bowl of yogurt, or as a mid-morning snack to tide you over until lunch. The batter couldn't be simpler to put together -- dump the ingredients in a food processor, blend and bake. I always have over ripe bananas on my counter and this recipe is one of my favorite ways to use them up. I've been doing a bit more baking with nut flours to power myself through swim lessons and park time, the extra hit of protein carrying me through when we're out for hours. These sugar-free almond flour banana muffins have been a big hit.
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Almond Flour Banana Muffins
Ingredients
- 3 large very ripe bananas
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon or ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 cups almond flour 360 grams
- ¼ cup semisweet chocolate chips or chopped chocolate
Instructions
- Heat oven to 350℉. Lightly grease a 12-cup muffin tin with olive oil or use liners.
- In a food processor, combine the bananas, eggs, vanilla, cinnamon, baking soda, baking powder, and salt and process until smooth.
- Add the almond flour and process just enough to combine. Add chocolate chips and stir with a spatula.
- Divide the batter between the muffin tins, place in the oven, and bake for about 20-25 minutes, checking after 20 minutes. Remove from oven, let muffins cool in the pan for 15 minutes, then turn out onto a rack. Store in an air-tight container in the fridge for up to five days.
