Small Batch Almond Flour Muffins (Banana)
Almond flour banana muffins belong in your kitchen, even if you think you already have too many banana muffin or banana bread recipes, trust me! We always need more ways to use bananas. They’re naturally sweet, full of nutrients, and kids love them. Plus, they’re a great breakfast or snack. So what if we have chocolate chips for breakfast–it’s our life we’re living! Almond flour banana muffins are the thing I make for a weekend treat. I love that almond flour has more protein than traditional flour, and I love switching it up when I serve my kids food. Yes, the kids gave a pause after taking one bite, because they did realize for a split second that these are not my standard chocolate chip banana muffins. The pause didn’t last long, and I’m happy to report that they kept eating, with smiles on their faces! When the plate of muffins was gone, which doesn’t take long because the recipe only makes 6 muffins, they immediately asked if we could make my eggless banana bread during afternoon snack time. How can I say no to my banana loving little monkeys?
Banana Almond Flour Muffin Recipe Ingredients
one ripe brown spotted banana granulated sugar neutral oil: Neutral oil is any oil without flavor, like canola, vegetable, or grapeseed oil. The flavors of olive oil and coconut oil are too strong for these muffins. vanilla extract one whole egg almond flour: First, we have to discuss how almond flour is different than almond meal. So, almond flour is made from blanched almonds (where the skin has been removed) and then ground to a fine powder. The meal is simply ground almonds, with skins; I recommend almond flour for the lightest, fluffiest muffins. baking soda baking powder salt ground cinnamon chocolate chips: Bittersweet chips are the best here, but you can use milk chocolate chips, if you prefer.
Almond Flour Muffins variations
Can I make this Almond Flour Muffins Recipe vegan?
To make these almond flour banana muffins without eggs, you can substitute 2 tablespoons of applesauce. This makes the muffins vegan, but only as long as you use vegan chocolate chips. To find vegan chocolate chips, seek out dark chocolate chips and read the label to make sure they don’t contain milk. We use the Trader Joe’s semisweet chocolate chips all the time because they’re vegan.
Can I make Almond Flour Banana Muffins with 2 bananas?
This recipe, as written, calls for one large banana. You can use two small bananas, OR you can double the recipe and use 2 bananas.
How to make almond flour banana muffins:
To store these beautifully moist banana muffins, let them cool completely, and then place them in an airtight container on the counter. They keep for 2 days at room temperature. You may also wrap them in plastic and freeze them individually, so you can have fast, on-the-go breakfasts.
How to store Banana Muffins with Almond Flour:
Store muffins in an airtight container at room temperature for up to 4 days. You can refrigerate or freezer for longer storage. Looking for more almond recipes?
Almond Flour Chocolate Chip Cookies Almond Bars Gluten Free Almond Horns Almond Flour Peanut Butter Cookies
neutral oil: Neutral oil is any oil without flavor, like canola, vegetable, or grapeseed oil. The flavors of olive oil and coconut oil are too strong for almond flour: Almond flour is different than almond meal. Almond flour is made from blanched almonds (where the skin has been removed) and then ground to a fine powder. Almond meal is simply ground almonds, with skins. I recommend almond flour for the lightest, fluffiest muffins.chocolate chips: Bittersweet chips are the best here, but you can use milk chocolate chips, if you prefer.
