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Banana-Almond Muffins

AuthorMaria
[cooked-sharing]
Gluten-Free Banana-Almond Muffins
Yields18 Servings
 2 cups mashed bananas
 2 eggs
  cup honey
 3 tbsp coconut oil, melted
 1 tsp vanilla extract
 2 ½ cups almond flour
 ¾ tsp baking soda
 ½ tsp sea salt
 ½ cup sliced almonds, for topping
1

Preheat the oven to 325°F. Grease muffin tins with coconut oil and set aside.

2

Mash bananas in the bottom of a large bowl. Add eggs and whisk together. Add honey and coconut oil and whisk again. Stir in vanilla. Add almond flour, baking soda, and sea salt and mix again.

3

Spoon batter into muffin tins, filling the muffin cups about ¾ full or more. Sprinkle sliced almonds on top of batter and press down slightly. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5-10 minutes and then enjoy!

Notes: We recommend using organic ingredients whenever possible.

Ingredients

 2 cups mashed bananas
 2 eggs
  cup honey
 3 tbsp coconut oil, melted
 1 tsp vanilla extract
 2 ½ cups almond flour
 ¾ tsp baking soda
 ½ tsp sea salt
 ½ cup sliced almonds, for topping

Directions

1

Preheat the oven to 325°F. Grease muffin tins with coconut oil and set aside.

2

Mash bananas in the bottom of a large bowl. Add eggs and whisk together. Add honey and coconut oil and whisk again. Stir in vanilla. Add almond flour, baking soda, and sea salt and mix again.

3

Spoon batter into muffin tins, filling the muffin cups about ¾ full or more. Sprinkle sliced almonds on top of batter and press down slightly. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5-10 minutes and then enjoy!

Banana-Almond Muffins

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