Light and fluffy almond flour banana muffins lightly sweetened with a touch of maple syrup. These muffins are perfect for breakfast or a balanced snack. Try pairing with a spoonful of your favorite nut butter or serving with a dollop of yogurt.
Light and fluffy almond flour banana muffins. Typically, light and fluffy isn’t used to describe baked goods made with almond flour. Recipes usually call for numerous eggs that weigh the batter down. Pair that with no additional gluten-containing flour and the baked good becomes dense without much rise.
These almond flour banana muffins are strategically made with the combination of almond flour and a gluten-free flour blend or oat flour. The almond flour is a nutrient-dense grain-free option that lends a soft crumb and buttery taste without using any butter. The gluten-free flour blend or oat flour is essential to giving these muffins the light and fluffy texture and rise you find in a traditional muffin. I tested this multiple times with different ratios and flours and found that using 1 cup of the gluten-free flour yields the fluffiest results.
These muffins are lightly sweetened. The majority of sweetness comes from the 1 1/2 cups of pureed extra ripe (read: black) bananas and only 3 tablespoons of maple syrup. Pureeing the bananas in a high-speed blender results in smooth liquid with no banana pieces in your batter.
My favorite way to serve these is with a spoonful of almond butter or a side of yogurt (plant-based or regular) for a balanced breakfast or snack!
Nourished by Nutrition Facts:
This grain-free flour is nutrient-dense and growing in popularity. Technically almond flour is finely ground blanched almonds (*this differs from almond meal which comes from un-blanched almonds and has a more coarse texture) so it contains all the nutrients and health benefits of whole almonds. It’s packed with healthy fats, minerals such as calcium, magnesium, and iron and vitamin E for healthy skin and nails (aka beauty food!).
Each muffin contains 4g of protein which comes from the almond flour and eggs. Ideally, your meals and snacks will contain more protein so I recommend adding some of your favorite nut butter, greek-style yogurt (plant-based or regular), or eating with a cup coffee or tea with added collagen peptides.
Fat is so important to healthy skin, hair and nails, hormone regulation and so much more. These muffins are full of healthy monounsaturated fats from the almond flour. While these muffins contain about 11g of fat, do fear the fat especially from quality sources. It helps keep you full, feeling satisfied and provides a delicious “buttery” flavor!
Just like with fat, carbohydrates shouldn’t be feared. Carbohydrates are extremely important. The key getting them from quality sources and balancing them out with protein and fats so your blood sugar is kept stable. The carbohydrates in his muffin come from the bananas, gluten-free flour and touch of maple syrup, but they are balanced out with the healthy fats and protein from the almond flour, eggs, and avocado oil.
These muffins do have 4 grams of fiber which is significantly better than a traditional muffin. Fiber is key for healthy digestion and keeping you full for a longer period of time.
IF YOU LOVE THESE Almond Flour Banana Muffins, YOU’LL ALSO ENJOY THESE RECIPES:
Almond Flour Banana Muffins
Light and fluffy almond flour banana muffins lightly sweetened with a touch of maple syrup. These muffins are perfect for breakfast or a balanced snack.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8 muffins 1x
- 1 1/2 cup/168g almond flour
- 1 cup/128g gluten-free flour blend or oat flour*
- 1 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cup/330g pureed banana (4 very ripe bananas )
- 2 eggs*
- 1/4 cup almond milk
- 3 tablespoons maple syrup
- 2 tablespoons avocado oil or melted coconut oil
- 2 teaspoons vanilla
Preheat oven to 350°F
In a large bowl, combine the almond flour, gluten-free flour blend, baking soda, cinnamon, and salt.
Puree bananas in a high-speed blender or mash until in a liquid state. Measure out 1 1/2 cups. In a medium bowl whisk together the eggs, almond milk, oil, maple syrup and vanilla extract.
Pour the banana mixture into the bowl of flour, a gently fold the mixture until just combined – careful not to over mix. Pour the batter into an oiled or lined muffin tin.
Bake 20-25 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool for about 15 minutes, then run a knife around the edge.
*I like Bob’s Red Mill All-Purpose flour for this recipe. Using a scale to measuring flour is extremely helpful. Different flours have different weights, which lead to very different results.
If using a convection oven the muffins will take less time. Set the oven to 325°F and check the muffins after 12-15 minutes. Test with a toothpick to see if it comes out clean.
Pureeing the banana in a blender create the best texture since you won’t have any banana pieces in the batter. I have not tried making these completely in a blender. Muffins and quick breads are meant to be only lightly mixed so I find using blender over mixes the batter, creating a more dense, tough muffin. But you can give it a go and let me know!
Vegan option: in place of the eggs, use two flax eggs. Combine 2 tablespoons of ground flax wth 1/3 cup warm water and let gel for 5-10 minutes.