Are you looking to increase the protein and fiber in your breakfast? These yummy almond flour banana muffins are not only high in protein and fiber, they are also gluten-free and rich in vitamin E and magnesium.
I experimented for several weeks to create this delicious recipe for almond flour banana muffins. Just when I thought my family wouldn’t eat anymore banana muffins, I came up with this recipe where I felt the stars aligned. Hallelujah! The muffins came out fluffy and moist with just the right amount of sweetness.
Almonds are super healthy for you. But my kids don’t seem to like them when I chop them and add them to muffins. Or when I serve them plain almonds for an afternoon snack… So these almond flour banana muffins work perfectly for them. They’re so healthy but they don’t even notice its made with almonds.
What are the health benefits of almond flour?
- High in vitamin E which acts as an antioxidant
- High in magnesium which can improve blood sugar control and lower blood pressure
- Low in carbs, gluten free
- High in protein, healthy fats and fiber
Give these healthy almond flour banana muffins a try. Best part is, no one will know they just ate almonds!
Almond Flour Banana Muffins
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 ripe bananas
- 3 eggs
- 3 tablespoon maple syrup or any sweetener you like
- 2 tablespoon olive oil
- 1/2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 385 °F or 196 °C.
- In a large bowl ,add almond flour, baking soda, baking powder, salt and cinnamon.2 cups almond flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon
- In another large bowl, mash bananas. Then add eggs, maple syrup, olive oil, vanilla extract and apple cider vinegar.3 ripe bananas, 3 eggs, 3 tablespoon maple syrup or any sweetener you like, 2 tablespoon olive oil, 1/2 teaspoon vanilla extract, 1 teaspoon apple cider vinegar
- Add the dry ingredients to the wet ingredients and gently fold to combine.
- Distribute batter into silicone muffin cups or lined muffin pans.
- Bake 20 or until a toothpick comes out clean. Remove from the oven and let cool.
