Almond Flour Banana Muffins Food

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 425 ℉ and line your muffin tin with parchment paper liners.
• In a mixing bowl, whisk together the almond flour, salt, baking powder, baking soda, and cinnamon.
• Mash the bananas with a fork, and add them into the bowl with the maple syrup, vanilla, and eggs, mixing until a batter is formed.
• If using the optional 1/2 cup chocolate chips and/or 1/2 cup chopped walnuts OR pecans, mix these in now.
• Using a cookie scoop, scoop the dough into the lined muffin tin filling about 3/4 of the way full.
• Place the muffin tin into the oven to bake for 5 minutes. Then, lower the heat to 350 ℉ and continue to cook for about 15-18 minutes, or until they're golden brown and a toothpick comes out clean.
• Let the muffins come to room temperature before eating. The inside of the muffin will continue to set up as they cool.
• Store in an airtight container in the fridge or on the counter for 3-5 days. Or store for 2 months in the freezer.°

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and lightly spray with coconut oil. Set aside.
• In a large mixing bowl, add your dry ingredients and mix well. In a high speed blender, add your bananas, egg, maple syrup, and vanilla extract, and blend until smooth.
• Add the wet ingredients into the dry ingredients. Fold through the chocolate chips and walnuts. Distribute the batter into the muffin liners. Bake the muffins for 18-20 minutes, or until golden on top and a skewer comes out clean.
• Let the muffins cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 350°F. Line a muffin tin with 9 muffin liners.
• In a food processor, blend the bananas, eggs, vanilla, baking powder, baking soda, nutmeg powder, cinnamon, nutmeg, and salt at medium speed until combined.
• Add the almond flour to the banana mixture and blend until well combined, scraping down the sides with spatula as necessary.
• Using an ice cream scoop or two large spoons, drop the mixture evenly into the muffin liners.
• Sprinkle the muffins with cashews, pumpkin seeds, and chocolate chips.
• Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. Let the muffins cool on a cooling rack.

PALEO ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
• In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
• Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean.
• Remove from the oven, let cool 20 minutes and enjoy.

BANANA BLUEBERRY ALMOND FLOUR MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
• Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.

ALMOND FLOUR APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350°F.
• Combine wet ingredients in bowl of food processor. Pulse to beat eggs well.
• Add dry ingredients. Mix well.
• Fill paper muffin cups almost full. (Because of the lack of gluten, these muffins do not rise like wheat flour based muffins do.).
• Bake on center rack of oven for 25-30 minutes or until lightly golden and toothpick inserted in center comes out clean.
• Remove muffins from pan and cool on rack. Store in refrigerator. These freeze extremely well.
• Try the following variations in place of the applesauce and cinnamon: 1 banana and 1 teaspoon vanilla, 1 whole orange (including peel) and 1 teaspoon ginger, 1 whole zucchini or summer squash (including skin) and 1 teaspoon dried tarragon. Pulse fruits into a smooth paste before adding the other wet ingredients.

FLUFFY GLUTEN-FREE ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees and line a muffin tin with liners (I like the silicone ones) or use non-stick spray. Set aside.
• In a large bowl mash bananas super well! There should be no banana chunks.
• Add eggs, almond butter, vanilla and honey.
• Mix well until it's a uniform mixture.
• Now, add almond flour, baking soda and salt.
• Stir until well combined & uniform.
• Scoop batter (I like to use an ice cream scoop) into muffin tin and bake for 25 minutes, or until a toothpick when inserted comes out clean.
• Allow to cool and enjoy!

BLUEBERRY BANANA ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 350°F. Line a muffin pan with muffin liners or use a silicone muffin pan for easy removal.
• In a medium bowl, whisk together all the wet ingredients. Set aside.
• In a second bowl, mix together all the dry ingredients, except for the blueberries. Transfer to the bowl with the wet ingredients and mix it all together until combined, without over mixing. Stir in the blueberries.
• Transfer to the muffin pan, making 12. The mixture will be thick, so to have a smoother looking muffin top, smooth them with lightly wet hands. Alternatively, you can transfer the mixture using an ice cream scoop.
• Bake for 30 minutes at 350°F. The muffins will be dark on the outside, but shouldn't be burnt.
• Let them cool completely and store them in an airtight container in the fridge or freezer.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350° F.
• Line a muffin tin with 12 baking cup liners and set aside. (You can grease the muffin tin well instead of using liners)
• Beat mashed banana, eggs, vanilla, maple syrup, and oil together until blended.
• Add almond flour, flax meal, baking soda, baking powder, salt, cinnamon, and nutmeg and stir until just mixed together. Stir in chocolate chips and/or nuts if using them.
• Pour batter into muffin tin, evenly distributing between the 12 spaces.
• Place in oven and bake for about 25 minutes or until toothpick inserted into the center comes out mostly clean (check at 23 minutes to make sure you don't over bake).
• Remove from oven and let sit in pan for 10 minutes before removing and letting muffins finish cooling on a wire baking rack.
• Eat fresh and store any leftover muffins in an airtight container on the counter for three days or in the refrigerator for up to five days.

ALMOND FLOUR BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
• In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
• In large bowl whisk together eggs, oil, vanilla and mashed banana. (Add sugar here too, if using.)
• Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
• Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips if you'd like.
• Bake muffins for 20-25 minutes, or until inserted toothpick comes out clean.
• Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!

BLENDER FRIENDLY ALMOND FLOUR BANANA BREAD MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line a standard-size muffin tin with silicone or paper muffin cups and grease them well.
• Mix all the ingredients together except almond flour and optional add-ins like nuts or chocolate chips in a blender or food processor and blend until smooth.
• Now add the almond flour and blend again for 10 to 15 seconds or until smooth. If required stop and use a spatula to scrape the walls down to make sure everything is mixed in well. Note: It is very important to measure the flour using the 'Spoon and Level Method'. It means to use a spoon to fill your measuring cup with flour and use the back of a knife to level off the flour on the top. DO NOT scoop the flour directly from the bag using the measuring cup.
• If you are adding any nuts or chocolate chips, add them now and mix with a spatula.
• Pour the batter in the muffin liners until just above the 3/4 mark, making sure to divide equally between all the cups.
• Bake for 20 to 25 mins or until tops are golden brown and the toothpick inserted comes out clean. Watch them closely from 17 min mark to avoid burning as every oven heats differently.
• Remove them from the oven and let them cool without touching for at least 10 minutes and then you can move them to a cooling rack to cool for another 10 minutes and enjoy them.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees (F).
• In a large mixing bowl, combine the blanched almond flour, coconut flour, cinnamon, baking soda, and sea salt.
• In a separate mixing bowl, whisk together the mashed bananas, eggs, honey, coconut oil, and vanilla extract.
• pour the wet ingredients into the dry ingredients and mix until the batter is smooth (a few lumps are okay). Do not overmix.
• Stir in the dairy-free chocolate mini chips.
• Divide the batter into 16 paper lined muffins tins, filling each 2/3 full, and sprinkle the tops of the muffins with more chocolate chips and the chopped pecans.
• Bake 18-22 minutes, or until the tops of the muffins are gladen and a toothpick, when inserted into the center of a muffin, comes out mostly clean (a few loose crumbs are okay).
• Let cool in the muffin tins for about 10 minutes before removing to a wire rack to cool completely.

ALMOND FLOUR BLUEBERRY BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
• Mash the banana in a large bowl. Add the eggs, oil, maple syrup and vanilla and whisk until well combined.
• Add the almond flour, then sprinkle the baking powder, baking soda and salt over the top. Whisk until well incorporated and no lumps remain, then gently fold in the blueberries.
• Divide the batter evenly between the muffin cups and bake on the middle rack of the oven for 23-28 minutes, until lightly golden brown and set. Remove from heat and place on a wire rack. Let stand 10 minutes, then remove from the pan and cool completely. Enjoy!

KITTENCAL'S BANANA-ALMOND MUFFINS WITH ALMOND STREUSEL

Steps:

• Set oven to 350 degrees F.
• For the topping; in a bowl mix together the flour, brown sugar and cinnamon; blend in the soft butter using your fingertips, then add in the finely chopped almonds; set aside.
• Line 12 regular muffin tins with paper liners.
• In a medium or large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
• In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) add in the mashed bananas, mix until just blended.
• Using a wooden spoon mix in the flour mixture until JUST blended (the batter will be lumpy).
• Mix in the chopped almonds.
• Divide the batter evenly between 12 muffin tins, then sprinkle the topping mixture on top of each muffin.
• Bake for about 20 minutes, or until muffins test done.

THE MOISTEST ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat your oven to 350 degrees.
• Line a 12 count muffins tin with cupcake papers/spray with non-stick spray.
• Add all ingredients to a large mixing bowl, and beat on medium speed until creamy (about 30 seconds).
• Evenly pour batter in the 12 count muffin tin.
• Bake for 16-18 minutes (tops will spring back when done).
• These muffins rise pretty well, and are fluffy, and super scrumptious!

BANANA ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, mash your bananas and add the applesauce and maple syrup. Mix well. Then add the flour, baking powder, baking soda, cinnamon and mix until combined, without overmixing. Then fold in the chopped walnuts, if using.
• Use an ice cream scoop to scoop your mixture into 9 muffin tins. (Use non stick, or grease them if necessary.) Bake for 24-26 minutes, until a toothpick inserted in the middle comes out clean.
• IMPORTANT: Let them rest 10-15 minutes before removing from the pan. The muffins will be soft but will firm up as they cool.

THE BEST ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 350ºF and line 12 standard-size muffin cups with paper liners.
• In a large bowl or mixer, mash bananas and then whisk in eggs. Stir in honey and vanilla until combined.
• In a separate smaller bowl, stir together dry ingredients: almond flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the liquid ingredients in the larger bowl. Stir until almost combined, and then add chocolate chips. Stir until combined, being careful not to over-mix.
• Spoon the batter into muffin tins and sprinkle with chocolate chips. Bake for 20-25 minutes until the centers are mostly set when jiggled and a toothpick inserted into the center comes out mostly clean.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350F. Place 12 muffin liners into muffin pan and spray with cooking spray.
• Combine flour, sugar, baking soda, cinnamon and salt in a bowl. Ensure all lumps from coconut sugar and almond flour are mixed.
• Mix egg, coconut oil, oat milk, banana and vanilla extract into a bowl. Stir into dry ingredients until just moistened. Fold in optional mix-ins.
• Use an ice cream scoop to portion out 12 muffins. Bake for 20-25 minutes or until a toothpick comes out clean.

ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
• Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
• In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
• Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
• Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
• Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.

EASY BANANA NUT MUFFINS

Steps:

• Pre-heat the oven to 350 degrees. Line a 12-cup muffin tin with parchment muffin liners. Set it aside.
• For the dry ingredients, place almond flour, coconut flour, baking powder, cinnamon, and salt in a bowl. Give it a mix. Set aside.
• For the wet ingredients, place the mashed bananas, vanilla extract, coconut sugar, eggs, and coconut milk in a bowl. Mix until thoroughly combined. It is okay if there are small chunks of mashed banana pieces swimming in the mix.
• Add in the wet ingredients into the dry ones. Stir until throughly combined.
• Stir in the walnuts and make sure that they are evenly distributed within the batter.
• Scoop the batter into the muffin tins (they will be pretty full) and bake for 30-35 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.
• Let it cool for 15 minutes and serve while it is still warm.

ALMOND FLOUR DOUBLE CHOCOLATE BANANA MUFFINS

Steps:

• Preheat the oven to 350F. Prepare a muffin tin by coating lightly with avocado or coconut oil or using muffin liners.
• In a large bowl, combine the almond flour, oat flour, cocoa powder, baking soda, and salt. Mix to combine.
• In a separate bowl, whisk together the eggs, mashed bananas, maple syrup, avocado oil and vanilla. Add the mixture to the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
• Evenly distribute the batter into the prepared muffin tin, filling the cups about 3/4 of the way. Top the muffins with the additional chocolate chips, if desired. Place in the oven and bake for 20-25 minutes. The muffins are done when a toothpick comes out clean.
• Let cool for 5 minutes in the muffin tin then move to a wire cooling rack to cool completely. Store in an airtight container on the counter for 3 days or in the fridge for 5 days. The muffins can also be frozen for up to 3 months.

BANANA ALMOND FLOUR MUFFINS

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.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350°.
• Use a potato masher or a fork to mash bananas in a large bowl. To that same bowl, add the eggs, almond butter, syrup, and vanilla and whisk to combine.
• Then, add the flour, baking soda, baking powder, and cinnamon to the bowl and gently fold with a spatula. If you're adding chocolate chips/walnuts, gently fold them in.
• Spray a muffin tin with nonstick spray or grease with coconut oil (or you can use muffin liners -- I ran out, so I didn't). Divide the batter evenly, then bake the muffins with 20-22 minutes or until a toothpick comes out clean.
• Remove from the oven and allow the muffins to sit in the tin for 2 minutes, then carefully remove them and transfer to a cooling rack. Enjoy!

ALMOND FLOUR BANANA MUFFINS (GLUTEN FREE)

Steps:

• Preheat oven to 350°F and line cupcake tin with liners.
• In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
• Add in almond flour, cinnamon, baking soda, and baking powder. Mix until completely combined.
• Add in optional mix-ins: chocolate chips, walnuts, or pecans.
• Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra mix-ins on top if desired.
• Bake for 22 - 24 minutes, or until a toothpick comes out clean.
• Let cool & enjoy!

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Mash the bananas using a fork until there are no large chunks. Three small bananas or two large should yield about 1.25 cups or 290 grams, be sure to measure because too much banana will make for soggy muffins.
• Combine the wet ingredients (mashed bananas, vanilla and eggs) in a bowl and mix together until everything is well combined.
• Whisk together the dry ingredients in a separate bowl and then pour in to the wet ingredients. Whisk until the batter is smooth.
• Line a muffin tin with liners (silicon liners work best). Fill each muffin well 3/4 the way full.
• Bake for 17-20 minutes or until you can poke the center of a muffin with a toothpick and remove it cleanly.

BANANA ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 400F. Line a muffin tin with muffin liners.
• In a large bowl, mix the almond flour, rolled oats, cinnamon, baking soda and baking powder together.
• In a medium sized bowl, mix the melted butter and brown sugar together. Beat in the eggs one at a time. Then beat in the vanilla extract, greek yogurt and mashed bananas.
• In two parts, add the wet ingredients to the dry ingredients, stirring only until just combined.
• Gently fold in the walnuts and chocolate chips.
• Divide the batter evenly into the 12 muffin tins. Bake for 5 minutes and then decrease the oven temperature to 350F. Continue to bake for another 17-20 minutes until a toothpick comes out mostly clean and the muffin tops are golden and crispy.
• Let these muffins cool to room temperature before serving.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350ºF. Line a 12-cavity muffin pan with cupcake liners. Set aside.
• In a medium bowl, whisk together the almond flour, arrowroot flour, ground cinnamon, baking powder, baking soda and salt. Set aside.
• Add the mashed bananas, eggs, granulated sugar, vegetable oil and vanilla extract to a medium bowl. Mix until combined.
• Add the dry ingredients to the wet ingredients and stir until combined.
• Portion out the batter equally into the prepared muffin pan.
• Bake for 21-23 minutes or until the muffins are lightly browned on top and a toothpick inserted into the center of the muffin comes out clean.
• Allow the muffins 10 minutes to cool before handling.

ALMOND FLOUR BANANA MUFFINS (WITH ALMOND BUTTER)

Steps:

• 1. Pre heat oven to 350°F and line a standard muffin pan with 6 paper liners. 2. Whisk together all dry ingredients in a medium bowl. 3. Add all wet ingredients into a larger bowl and whisk until smooth. Stir in the dry ingredients, followed by chopped walnuts and chocolate chips. Mix until evenly combined. 4. Divide batter into the prepared muffin pan (makes 6 muffins), top with additional chopped walnuts and chocolate chips. 5. Bake for 23 to 27 minutes or until done (a toothpick in the middle of muffin should come clean). 6. Place pan in a wire rack to cool completely.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with paper cases. Slightly oil the paper cases with oil spray. Set aside.
• Peel, mash the ripe bananas on a chopping board with a fork. It's ok if there are bits of banana left. It adds moisture to the muffins. Measure 3/4 cup and place it in a mixing bowl.
• In the same mixing bowl, add eggs, vanilla extract, and melted coconut oil - make sure the oil is not too hot, or it can 'cook' the eggs. Add the stevia drops or granulated sweetener if you want to boost the sweetness of the muffins (read note 1). Whisk until the eggs are well beaten and a consistent liquid batter forms.
• Stir in the dry ingredients into the wet ingredients using a spoon to gently incorporate: almond flour, salt, baking powder, and cinnamon. The batter should be thick, moist, and look slightly grainy.
• Fill each muffin cup with about 1/4 cup of batter, smoothen the top with the back of a spoon and sprinkle sliced almond on top of each muffin.
• Bake the muffins on the center rack of your oven for 20-25 minutes or until golden brown and a pick inserted in the center of the muffins comes out clean.
• Cool the muffins down on a wire rack for a few hours before serving.