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+ servings
5 from 13 votes

Almond Flour Banana Muffins

by: claire cary

In need of a quick snack?? These almond flour banana muffins are easy to make, ready in 30 minutes, and completely refined sugar free! This paleo recipe is bound to be a favorite.
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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
12

Ingredients

  • 3-4 mashed bananas 1 1/2 cup mashed
  • 2 large eggs
  • cup creamy almond butter
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups blanched almond flour
  • 3 tablespoons tapioca starch
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ cup chocolate chips or chopped nuts optional

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Line your muffin tin with liners and set aside.
  • In a large mixing bowl mash the bananas. Measure out 1 1/2 cups. This is usually somewhere between 3-4 bananas, but it depends on the size.
  • Whisk in the eggs, almond butter, maple syrup and vanilla.
  • Whisk in all remaining dry ingredients.
  • Fold in the chocolate chips or chopped nuts if using.
  • Add the batter to your prepared muffin tin. Usually, I recommend filling muffins about 3/4 of the way up, but with these I recommend filling them pretty close to the top.
  • Add to the oven for 2 minutes. After 2 minutes, lower the temperature to 350 and cook for an additional 18-22 minutes.
  • Remove from the oven and let cool on a cooling rack. Enjoy!

Notes

Make these muffins vegan by subbing the eggs for flax eggs. Just combine 2 tbsp ground flax seeds with 5 tbsp of water and let sit for 5 minutes to thicken.
Be sure to spoon and level the flour when measuring.
The tapioca starch can be subbed with arrowroot or cornstarch.
Serving: 1muffin / Calories: 206kcal / Carbohydrates: 16g / Protein: 5.3g / Fat: 7.9g / Fiber: 2.2g / Sugar: 7.6g

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