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
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Mix Wet Ingredients:
- In a large mixing bowl, combine the mashed bananas, eggs, honey (or maple syrup), and vanilla extract. Mix until well combined.
- Combine Dry Ingredients:
- In another bowl, whisk together the almond flour, baking soda, baking powder, salt, and cinnamon (if using).
- 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.
- Fill Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake:
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 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!