Banana Almond Flour Muffins | EASY Healthy Recipe

Try these Banana Muffins made with almond flour and chocolate chips-paleo and vegan-friendly! Perfect for meal prep, this recipe is packed with protein and healthy fats, and it's free from refined flours and sugars. Easy to make and family-friendly!
Gluten-Free | Keto Friendly
APPROXIMATE NUTRITION PER MUFFIN:
Calories: 178 | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Sugar: 9g
Fiber: 4g
RECIPE:
BANANA ALMOND FLOUR MUFFINS
• 2 ripe bananas (I used frozen, thawed)
• 3 large eggs
• ⅓ cup maple syrup (honey, monkfruit, or coconut sugar)
• 1 tablespoon olive oil
• 2 cups blanched almond flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• ½ cup chopped walnuts or chocolate chips (optional add-ins)
INSTRUCTIONS
1. Preheat the oven to 350ºF and line a muffin pan with 12 silicone liners or parchment muffin liners.
2. In a large mixing bowl, mash the bananas with a fork until they look relatively smooth, with no large chunks remaining. The more ripe the bananas are, the sweeter the muffins will be.
3. Add in the eggs, maple syrup, and olive oil and stir well. Then add in your baking powder, cinnamon, and salt. Mix that very well. Add your almond flour & chocolate chips and mix until combined.
4. Scoop the batter into your prepared muffin cups, ¾ of the way full. Once the batter has been evenly divided among the cups, bake the muffins at 350ºF for 25 minutes, or until the centers feel firm to the touch.
5. Let the muffins cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. The muffins will be very fragile while warm but will firm up as they cool. Leftover muffins should be stored in an airtight container in the fridge for up to 5 days. (Don't leave them out at room temperature overnight or they will develop a sticky texture on the outside.)
Nutrition information is for 1 of 12 muffins without the optional add-ins.
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