Almond Flour Banana Muffins
Fluffy, soft, hearty and perfectly moist, these gluten-free Almond Flour Banana Muffins taste are high in protein, low carb and oh-so-delicious.
Ingredients
- 1 1/3 cup 165g super fine almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 150g mashed ripe banana
- 1 large egg
- 1/4 cup 40g brown sugar
- 2 tbsp butter
- 1/4 cup 20g almonds plus more for topping
Instructions
- Preheat your oven to 350F and line your muffin tin with parchment paper liners.
- Mash the ripe bananas with a fork, and add them into the bowl with the brown sugar and buter. You want the bananas to be super ripe to sweeten these dairy free banana muffins.
- Mix in the egg and combine everything together.
- Add in the dry ingredients and stir to combine until a batter forms. If you’d like to add the optional 1/2 cup chocolate chips, or 1/2 cup chopped almonds or walnuts or pecans, you can mix these in now.
- Scoop the dough into the lined muffin tin filling about 3/4 of the way full. I used a cookie scoop to keep things even.
- Place the muffin tin into the oven to bake for 25 minutes or until a toothpick comes out clean.
- Let the muffins come to room temperature before eating. The inside of the muffin will continue to set up as it cools.