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.
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.