Description
Enjoy these delightful gluten-free banana muffins, made with wholesome alternative flours. They are moist, flavorful, and perfect for a quick breakfast or a satisfying snack.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup melted coconut oil
- 1/3 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease it well.
- In a large bowl, whisk together the almond flour, tapioca starch, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mash the ripe bananas until smooth.
- Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your bananas are very ripe for the best flavor and sweetness.
- You can add chopped nuts or chocolate chips to the batter for extra flavor and texture.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250-300 (will vary based on specific ingredients)
- Sugar: Approx. 15-20g
- Sodium: Approx. 150-200mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 10-13g
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 3-5g
- Protein: Approx. 5-7g
- Cholesterol: Approx. 30-40mg