Printable One-Bowl Almond Flour Banana Muffins Recipe Card
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 reaching for seconds!Feel free to print or save this recipe card for easy reference while shopping for ingredients or making these muffins.
Servings: 12 muffins
Calories: 228kcal
Ingredients
- 270 grams ripe bananas (about 3 medium bananas or ~1 1/4 cups mashed)
- 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
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 50 grams chopped pecans about 1/3 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 the batter into each cup so it reaches the tops.
- Let the batter rest in the pan for 15 minutes.
- Preheat your 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.
Nutrition
Calories: 228kcal | Carbohydrates: 16g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 159mg | Potassium: 162mg | Fiber: 4g | Sugar: 8g | Vitamin A: 89IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg
