One-Bowl Almond Flour Banana Muffins
This easy, one-bowl almond flour banana muffin recipe is simple to mix together and makes an amazing breakfast or snack. The light and fluffy texture of these muffins will have everyone grabbing for seconds!
Servings: 12 muffins
Calories: 228kcal
Ingredients
- 270 grams bananas ripe, about 3
- 3 large eggs
- 40 grams brown sugar about 3 Tablespoons
- 1 teaspoon vanilla extract
- 300 grams almond flour about 3 cups
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 50 grams chopped pecans about ⅓ cup
Instructions
- In a large bowl, add the ripe bananas and mash with a fork.
- Add the eggs, brown sugar and vanilla and mix well.
- Add the almond flour, cinnamon, baking soda, baking powder and salt. Mix with a sturdy spoon until fully combined, about 30 seconds.
- Stir in the pecans just until combined.
- Spray a 12-cup muffin tin with cooking spray.
- Portion batter in each cup so it reaches the tops of the cups.
- Let batter rest in the pan for 15 minutes.
- Preheat oven to 350F.
- Bake muffins for 23-25 minutes or until a toothpick comes out clean.
- Let cool in the pan on a wire rack for 10 minutes. Remove from the pan, using a fork if needed, and enjoy.
Notes
- Make sure to use almond flour, not almond meal for these muffins.
- For a sugar free option, use Swerve brown sugar substitute.
- For an egg free option, use as a substitute from here or JUST egg.
- Let the batter rest after portioning the muffins for the best rise.
- Other mix-in options are: semi-sweet chocolate chips, milk chocolate chips, peanut butter chips, dark chocolate chips, walnuts, almonds, or white chocolate chips.
- Baked muffins may stick a little in the pan, use a fork to loosen the sides and remove the muffins.
- Leftover muffins store well at room temperature for up to 2 days in a sealed plastic bag or freeze them for longer storage.
