Moist, naturally sweetened, and gluten-free muffins packed with banana flavor—perfect for breakfast or a healthy snack!
For the Muffins:
1 ½ cups almond flour
¼ cup coconut flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
3 ripe bananas, mashed (about 1 ¼ cups)
2 eggs (or flax eggs for vegan)
¼ cup honey or maple syrup
2 tbsp melted coconut oil or butter
1 tsp vanilla extract
½ cup chopped walnuts or chocolate chips (optional)
For the Topping (Optional):
Sliced bananas
Extra walnuts or cinnamon sprinkle
Preheat & Prep:
Preheat oven to 350°F (175°C). Line a muffin tin with parchment liners or grease well.
Mix Dry Ingredients:
In a bowl, whisk almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
Combine Wet Ingredients:
In another bowl, mix mashed bananas, eggs, honey, coconut oil, and vanilla until smooth.
Make the Batter:
Gently fold wet ingredients into dry ingredients. Avoid overmixing. Stir in walnuts/chocolate chips if using.
Bake:
Divide batter into 10-12 muffin cups, filling ¾ full. Top with banana slices or extra walnuts.
Bake for 20-25 minutes until golden and a toothpick comes out clean.
Cool & Serve:
Let cool for 10 minutes in the pan, then transfer to a wire rack.
Spread with almond butter or Greek yogurt.
Enjoy with a glass of cold milk or coffee.
Riper Bananas = Sweeter Muffins (brown spots are best!).
Nut-Free? Swap walnuts for seeds or omit.
Lower Sugar? Reduce honey to 2 tbsp.
Overpacking almond flour (spoon & level for accuracy).
Skipping the liners/grease (almond flour sticks easily!).
Room Temp: 2 days (covered).
Fridge: 5 days in an airtight container.
Freezer: Up to 3 months (thaw overnight).
Enjoy your Almond Flour Banana Muffins!
Find it online: https://bakesbliss.com/almond-flour-banana-muffins/