Almond Flour Banana Muffins (Gluten-Free) – Diabetes Daily

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These almond flour banana muffins are super fluffy, lightly sweet, and jam-packed with flavor! They’re absolutely delicious, plus gluten-free friendly, and made with no refined sugar or oil. Make up a batch for breakfast or snacks today!

👉 Easy to make! You only need a handful of staple ingredients and one bowl to make them. Even novice bakers can handle this recipe, trust me!

👉 Better for you! This recipe is made without the use of refined sugar at all! Instead, it’s sweetened naturally with 100% maple syrup and ripe bananas. All of the ingredients are gluten-free friendly, and they’re high in protein and fiber.

👉 Tasty! Adults and kids alike adore these fluffy muffins. They’re sweet without being overly sweet and light but still filling. The almond flour lends a bit of nutty flavor that is just lovely with a cup of coffee or smoothie!

👉 Freezer-friendly & portable! Muffins are super portable for on-the-go breakfasts and snacking, and they can be frozen and enjoyed later, too!

Almond Flour Banana Muffins (Gluten Free)

These Almond Flour Banana Muffins are super fluffy, lightly sweet, and jam packed with flavor! They’re absolutely delicious, plus gluten-free friendly, and made with no refined sugar or oil.

Calories 213 kcal per serving

Ingredients

  • 3
    cups
    almond flour
  • 1
    cup
    ripe mashed banana
    about 2 large bananas
  • 3
    large eggs
  • 1/3
    cup
    maple syrup
  • 1
    teaspoon
    vanilla extract
  • 2
    teaspoon
    baking powder
  • 1
    teaspoon
    baking soda
  • 1
    teaspoon
    cinnamon
  • 1/4
    teaspoon
    nutmeg
  • 1/2
    cup
    mini chocolate chips
    divided

Instructions

  1. Preheat your oven to 350°F (176°C).

  2. Meanwhile, peel the bananas and set them in a large bowl. Use a fork to mash your bananas.

  3. In the same bowl, add lightly whisked eggs, maple syrup, and vanilla to the bowl. Mix together until well combined.

  4. Add almond flour, baking powder, baking soda, cinnamon, and nutmeg to the mixture. Mix until the ingredients are fully combined, but be careful not to overmix the batter.

  5. Fold in half of the mini chocolate chips (1/4 cup) until evenly distributed.

  6. Line or grease your muffin tin. Fill each muffin cup completely full.

  7. Sprinkle the remaining mini chocolate chips on top of each muffin.

  8. Bake on the middle rack in the oven for 20-22 minutes.

  9. Test for doneness by inserting a toothpick in the center of a muffin. If it comes out clean, it’s done cooking!

  10. Set them on a cooling rack and allow the muffins to cool.

Recipe Notes

To store: Allow the muffins to cool completely. Transfer them to an airtight container. Lay a sheet of paper towel or napkin over the top of the muffins, then cover and close the top of the container. Store the container at room temperature, and eat within 3-4 days.
To freeze: Allow the muffins to cool completely. Transfer them to an airtight container or bag and squeeze as much air out as possible. Seal and store in the freezer for 3-4 months.

Nutrition Facts

Almond Flour Banana Muffins (Gluten Free)

Amount Per Serving (1 muffin)

Calories 213
Calories from Fat 135

% Daily Value*

Fat 15g23%

Cholesterol 47mg16%

Sodium 111mg5%

Potassium 151mg4%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 8g9%

Protein 8g16%

Calcium 107mg11%

* Percent Daily Values are based on a 2000 calorie diet.


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.



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Author: Mabel Freeman