ALMOND FLOUR BANANA MUFFIN RECIPES

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BANANA ALMOND FLOUR MUFFINS RECIPE | ALLRECIPES



Banana Almond Flour Muffins Recipe | Allrecipes image

A friend of mine gave me this recipe a while ago and I cannot keep them in the house! They are simple, delicious, and easy to make! These banana muffins use only bananas to sweeten and almond flour for added nutrition! You can add chocolate chips for an added bonus!

Provided by JCERSOSIMO

Categories     Bread    Quick Bread Recipes    Muffin Recipes    Banana Muffin Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 muffins

Number Of Ingredients 7

5 ripe bananas, mashed, or more to taste
½ cup melted butter
1 egg
¾ cup almond flour
¾ cup whole wheat pastry flour
1 teaspoon baking soda
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Mix bananas, butter, and egg together in a mixing bowl. Stir in almond flour, pastry flour, baking soda, and salt until blended.
  • Fill the prepared muffin tin evenly with batter.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

Nutrition Facts : Calories 183.7 calories, CarbohydrateContent 17.3 g, CholesterolContent 35.8 mg, FatContent 12.2 g, FiberContent 2.7 g, ProteinContent 3.5 g, SaturatedFatContent 5.3 g, SodiumContent 178.6 mg, SugarContent 6.3 g

ALMOND FLOUR BANANA MUFFINS RECIPE | COZYMEAL



Almond Flour Banana Muffins Recipe | Cozymeal image

These vegan almond flour banana muffins are easy, fast and gluten-free. Tender, soft banana muffins are topped with a slice of fresh banana and drizzled with almond butter.

Provided by Giselle Park

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12

Number Of Ingredients 14

2 tblsp ground flax
5 tblsp water
2 medium ripe bananas
1/2 cup(s) unsweetened applesauce
2-3 tblsp maple syrup, see notes
1 cup(s) almond meal
1 cup(s) oat flour
2 tsp baking powder
1 tsp cinnamon
a pinch of salt
rolled oats, for topping
1 barely ripe banana, sliced, for topping
2 tblsp lemon juice
almond butter, for topping

Steps:

  • <p>Measure and prep all ingredients.&nbsp;Preheat the oven to 350&deg;F. Line a 12-cup muffin pan with muffin liners.</p>
  • <p><span id="docs-internal-guid-d2a3a9fe-7fff-891f-af49-9bc43c37a022">Make the flax egg. Whisk the ground flax and water together in a small bowl. Let it sit for 10-15 minutes, until thickened.</span></p>
  • <p><span id="docs-internal-guid-0a96308d-7fff-ef69-8945-052dad3305bd"></span></p> <p dir="ltr" role="presentation">While the flax eggs thicken, prepare the batter. In the bowl of a stand mixer or a food processor, add the ripe bananas, applesauce and maple syrup.</p>
  • <p><span id="docs-internal-guid-798144fe-7fff-2d84-20de-0c66dbd42a6c">Blend to combine. </span></p>
  • <p><span id="docs-internal-guid-eea52b99-7fff-5f2d-7553-2b05cd0a0f8b"></span></p> <p dir="ltr" role="presentation">Add the almond meal, oat flour, baking powder, cinnamon and salt.</p>
  • <p><span id="docs-internal-guid-e683196f-7fff-f0d2-3ed6-bf75b5146b77"></span></p> <p dir="ltr" role="presentation">Blend to combine, scraping down the sides of the bowl as needed.</p>
  • <p><span id="docs-internal-guid-f637e44d-7fff-80cb-b40a-5970f2177666"></span></p> <p dir="ltr" role="presentation">Add the flax egg and blend to combine.</p>
  • <p><span id="docs-internal-guid-ca8f943b-7fff-1b16-7cd3-b7e994849859"></span></p> <p dir="ltr" role="presentation">Fill each muffin cup about ? full with the batter.</p>
  • <p><span id="docs-internal-guid-b17ac8c9-7fff-42da-0f32-1bd873e3a116"></span></p> <p dir="ltr" role="presentation">Sprinkle the rolled oats on top.</p>
  • <p><span id="docs-internal-guid-704f22ce-7fff-4dd5-5cc6-12bf849b23fc"></span></p> <p dir="ltr" role="presentation">Top each muffin with one banana slice and brush with lemon juice to prevent browning.</p>
  • <p><span id="docs-internal-guid-db3c850d-7fff-78f6-47d8-e670533dda1f"></span></p> <p dir="ltr" role="presentation">Bake for about 14-16 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean.</p>
  • <p><span id="docs-internal-guid-5942c208-7fff-e6e5-1311-ab83aa4e2a12"></span></p> <p dir="ltr" role="presentation">Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container in the refrigerator.</p>
  • <p><span id="docs-internal-guid-b78edf68-7fff-373b-9bd4-a91f3160518b">Drizzle with almond butter before serving and enjoy!</span></p>

Nutrition Facts : Calories 137.3 calories, FatContent 5.9 grams, FiberContent 2.9 grams, SaturatedFatContent 0.5 grams, SodiumContent 75.9 milligrams, SugarContent 7.5 grams, ProteinContent 4 grams, CholesterolContent 0 milligrams, CarbohydrateContent 19 grams, ServingSize 72.4 grams

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