Made with almond flour and ripe bananas, these Banana Almond Muffins have no added sugar and are higher in fiber & protein than most muffins. This gluten free, grain free recipe can easily be made dairy free by replacing the butter with coconut oil for an equally delicious muffin that can be enjoyed for breakfast, snacks, or dessert. Chia seeds or flax seed gives you an extra boost of omega-3’s
These muffins are not your ordinary, run of the mill muffins.
You know… those muffins that you think are nutritious and end up being made of white flour, tons of sugar, practically no fiber and/or protein, and are basically the equivalent of a giant cookie.
Those muffins really annoy me, so I set out to make a muffin that you could actually claim as nutritious. One without added sugar, one higher in fiber and protein, one that you could eat for breakfast without having to expect to crash an hour later.
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I love these muffins. Love love love them. I’ve made them multiple times, and I feel sad when my kitchen is without these muffins.
I eat them for breakfast. I throw them in my purse on days where I know I won’t be back home for a few hours (saving me money and usually a stomach ache from having to eat whatever random snack food I can buy). I eat them for dessert.
My absolute favorite part about these muffins is that they have no added sugar. The trick is using really ripe bananas and enhancing the flavor with cinnamon, a touch of nutmeg, and almond & vanilla extracts.
I’ve tried them multiple ways. I like both the butter and coconut oil version. Honestly, I didn’t notice much of a difference.
The ones with butter were a little less dry… I know that sounds awkward but, gah, I hate the word moist. Does anyone have a better word to describe a muffin or cake than that word?
I’ve made them with flax and also with chia seeds.
Make sure that you have flax meal or ground flax seeds. Your body can’t break down whole flax. You don’t have to worry about that with chia seeds. However, they are a little more expensive than flax.
The taste of the muffins is the same with either, and they both provide fiber and beneficial omega-3 fatty acids.
These are pretty mindless to make; just stir together the dry ingredients, stir together the wet ingredients, then add the wet ingredients to the dry.
One thing that I think helps is to make sure that you stir together the room temperature butter or coconut oil with the bananas before adding in the eggs. I forgot to do this with the butter, and I had chunks of butter in the batter.
It wasn’t a big deal; you couldn’t tell in the baked muffins. Just thought I’d mention it…
One last thing, the muffins were kind of stuck in the paper liners. I recommend either greasing the muffin tin, using silicone muffins liners or foil liners.
My preferred option is to use silicon liners but I couldn’t find two of them when I made this batch. I found them later… One was in the bottom of the dishwasher; the other was this close to being ripped apart in my garbage disposal.
Luckily, I did the scary thing where you reach your hand into the bottom of the sink before you turn on the garbage disposal to see if there’s anything down there.
Banana Almond Muffins
- Preheat oven to 350°F. Grease a muffin tin, line with foil liners, or use silicon liners.
- Whisk together almond flour, flax or chia, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Stir together mashed bananas and oil or butter until well combined. Stir in eggs, vanilla extract, and almond extract.
- Stir banana mixture into dry ingredients. Mix until well combined.
- Transfer batter to prepared muffin tin or to silicon liners. Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center comes out clean. Let cool. Keep covered for up to 4 days.
Doesn’t this recipe look good?! You should probably pin it for later: