If you’re looking for a quick, healthy, and naturally gluten-free breakfast or snack, these Easy 25-Minute Almond Flour Banana Muffins are the perfect choice. Made with simple ingredients like ripe bananas, almond flour, and a touch of honey or maple syrup, these muffins are soft, moist, and full of flavor. Whether you’re craving a snack, breakfast, or even a light dessert, these banana muffins will hit the spot.
Ingredients:
3 ripe bananas, mashed
3 large eggs
1/4 cup honey or maple syrup (optional, for added sweetness)
1 teaspoon vanilla extract
2 1/2 cups almond flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup chocolate chips or chopped nuts (optional)
Directions:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Mash the bananas in a large bowl until smooth. Whisk in the eggs, honey or maple syrup (if using), and vanilla extract until well combined.
Add dry ingredients: Stir in the almond flour, baking soda, salt, and cinnamon (if using) until a smooth batter forms.
Mix-ins: Fold in chocolate chips or nuts if you’d like to add a little extra flavor and texture.
Fill muffin tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake: Place in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Serving Tips:
Warm and Fresh: These muffins are best enjoyed fresh out of the oven when they’re warm and soft. You can warm them in the microwave for 10-15 seconds if they’ve been stored and you want to enjoy them warm again.
Toppings: For extra flavor, top your muffin with a dollop of peanut butter, almond butter, or a drizzle of honey. You can also add fresh fruit or a dollop of yogurt for a more filling breakfast or snack.
Pairings: These muffins pair wonderfully with a cup of coffee, tea, or a smoothie for a wholesome breakfast or mid-day snack.
Storage Tips:
Room Temperature: Allow the muffins to cool completely before storing them. You can keep them at room temperature in an airtight container for up to 3 days. Make sure they’re stored in a cool, dry place to maintain freshness.
Refrigeration: If you want to keep the muffins for longer, you can refrigerate them for up to a week. Just be sure to store them in an airtight container to prevent them from drying out.
Freezing: These muffins freeze exceptionally well! To freeze, place the cooled muffins in a freezer-safe bag or container. They will stay fresh in the freezer for up to 2-3 months. When ready to eat, simply thaw them at room temperature or warm them in the microwave for a few seconds.
Make Ahead: You can also make a batch ahead of time and store the batter in the fridge for up to 24 hours. When ready to bake, just scoop the batter into your muffin tin and bake as usual.
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FAQs:
Can I use regular flour instead of almond flour?
While almond flour provides a unique texture and flavor, you can substitute it with regular all-purpose flour if you’re not following a gluten-free or low-carb diet. However, the muffins will no longer be gluten-free and may not have the same moist, dense texture.
Can I substitute the bananas with another fruit?
Yes! You can substitute the bananas with mashed applesauce, pumpkin puree, or even mashed sweet potatoes. Keep in mind that this will alter the flavor and texture slightly, but it will still yield delicious results.
How can I make these muffins sweeter?
If you prefer a sweeter muffin, you can increase the amount of honey or maple syrup in the recipe. Alternatively, you can add a bit of extra sweetener like stevia, coconut sugar, or even a few extra ripe bananas for natural sweetness.
Can I add other ingredients to the muffins?
Absolutely! You can fold in extras like chocolate chips, chopped nuts (walnuts, pecans), or dried fruit (raisins, cranberries) into the batter for added flavor and texture. Just make sure not to overfill the muffin tin to prevent overflow.
Conclusion:
These Easy 25-Minute Almond Flour Banana Muffins are perfect for any time of day, whether you’re enjoying them for breakfast, as a mid-morning snack, or even as a healthy dessert. They’re great for meal prep or as a quick treat when you’re craving something wholesome and delicious.
📖 Recipe:
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Easy 25-Minute Almond Flour Banana Muffins
- Total Time: 25 minutes
- Yield: Makes 12 muffins
- Diet: Gluten Free
Description
These Easy 25-Minute Almond Flour Banana Muffins are a soft, moist, and healthy treat made with naturally gluten-free almond flour and ripe bananas. Perfect for a quick breakfast, snack, or dessert, these muffins are not only delicious but also packed with nutrients. With minimal prep time and simple ingredients, they’re an ideal choice for those following a gluten-free or low-carb diet. Enjoy these almond flour banana muffins warm with a cup of coffee or as a sweet snack on the go!
Ingredients
3 ripe bananas, mashed
3 large eggs
1/4 cup honey or maple syrup (optional, for added sweetness)
1 teaspoon vanilla extract
2 1/2 cups almond flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
- In a large bowl, mash the bananas until smooth. Whisk in the eggs, honey or maple syrup (if using), and vanilla extract until well combined.
- Add the almond flour, baking soda, salt, and cinnamon (if using) to the wet ingredients. Stir until a smooth batter forms.
- Fold in the chocolate chips or nuts, if desired.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Ripe Bananas: The riper the bananas, the sweeter and more flavorful the muffins will be.
Storage: These muffins can be stored at room temperature for up to 3 days, or refrigerated for up to a week. They also freeze well for up to 2-3 months.
Optional Add-ins: Customize the muffins by adding chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Makes 12 muffins
- Calories: 180 kcal per muffin (approximate)
