These gluten-free banana bread muffins are moist, naturally sweetened, and packed with flavor. Made with ripe bananas and almond flour, they make for a perfect breakfast or snack!

Ingredients

• 3 ripe bananas, mashed (about 1 cup)
• 2 large eggs
• ¼ cup honey or maple syrup
• ½ teaspoon vanilla extract
• 1 ½ cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon (optional)
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix Wet Ingredients:
   • In a large mixing bowl, combine the mashed bananas, eggs, honey (or maple syrup), and vanilla extract. Mix until well combined.
3. Combine Dry Ingredients:
   • In another bowl, whisk together the almond flour, baking soda, baking powder, salt, and cinnamon (if using).
4. Combine Mixtures:
   • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chopped walnuts or chocolate chips.
5. Fill Muffin Tin:
   • Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake:
   • Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool:
   • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Storage

• Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These muffins also freeze well for longer storage.

Enjoy your delicious gluten-free banana bread muffins as a wholesome treat any time of day!