Ingredients
Dry Ingredients
- 2½ cups almond flour (fine, blanched)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 3 medium ripe bananas (very ripe for natural sweetness)
- 3 large eggs, room temperature
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil or olive oil
- 1 teaspoon pure vanilla extract
Optional Add-ins (choose sparingly)
- ¼ cup chopped walnuts or almonds
- ¼ cup unsweetened shredded coconut
- 2 tablespoons ground flaxseed
- ¼ cup sugar-free dark chocolate chips
Equipment Needed
- Muffin tin (12-cup)
- Paper liners or cooking spray
- Large mixing bowl
- Medium mixing bowl
- Fork or potato masher
- Whisk or spatula
Preparation Steps
- Preheat the Oven
Preheat your oven to 175°C (350°F). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking. - Prepare the Bananas
In a large mixing bowl, peel and mash the bananas thoroughly using a fork or potato masher. Mash until mostly smooth with only small lumps remaining. The riper the bananas, the sweeter the muffins will be. - Mix Wet Ingredients
Add the eggs to the mashed bananas and whisk until fully combined. Stir in the almond milk, melted oil, and vanilla extract. Mix until smooth and evenly blended. - Combine Dry Ingredients
In a separate bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, and salt. This helps distribute the leavening agents evenly. - Make the Batter
Gradually add the dry ingredients into the wet mixture. Stir gently with a spatula until just combined. Do not overmix, as this can make the muffins dense. - Add Optional Ingredients
If using nuts, seeds, or sugar-free chocolate chips, gently fold them into the batter at this stage. - Fill Muffin Cups
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Smooth the tops lightly if needed. - Bake
Place the muffin tin in the center of the oven and bake for 22–28 minutes. The muffins are done when the tops are golden and a toothpick inserted into the center comes out mostly clean. - Cool
Remove from the oven and let the muffins cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before serving.
Storage Instructions
- Store at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 7 days
- Freeze for up to 3 months; thaw overnight in the refrigerator or at room temperature
