These Almond Flour Banana Muffins are low-carb, gluten-free and include no refined sugars. The muffins are sweetened naturally with the bananas and almond flour and can be frozen for a convenient breakfast!
Happy new year! I’m finally delivering my first recipe of the new year and it is a keeper if you made any healthy eating new year resolutions. These Almond Flour Banana Muffins are low-carb, gluten-free, and all the ingredients are Whole30 compliant. They are easy to make with simple ingredients.
Ben and I felt the best we ever felt after finishing our first Whole30 in March of last year. In the fall, we did a short Whole30 (about 7 days) to jump start healthier eating again until the holiday treats got the best of us. Today, we are on day 8 of another short Whole30 so we can reset for the new year.
This recipe for Almond Flour Banana Muffins is one of the first I kept during our initial Whole30 journey. It is also one of the recipes I’ve made most often in my collection.
If you’ve ever done a Whole30 diet, you know it can take a lot of prep and planning. I love these banana muffins because there is nothing to prep and the only plan is to make sure you have your pantry stocked with the ingredients (which you should already have on hand). You dirty only ONE bowl.
I didn’t title these “Whole30 Banana Muffins” because the Whole30 purists would eat me alive. A strict Whole30 plan does not allow recreating muffin recipes, even if they are Whole30 compliant ingredients. I’m here to tell you many Whole30 people create muffins and desserts and these Almond Flour Banana Muffins gave us a nice option for breakfast.
We usually eat these muffins with a slab of Whole30 compliant jelly (naturally sweetened with fruit juice). Stir in blueberries, pecans or other nuts to the Almond Flour Banana Muffin batter to create more flour-less muffin variations!
Almond Flour Banana Muffins
- 2 medium ripe bananas mashed
- 3 large eggs lightly beaten
- 1/2 cup unsweetened applesauce (or a 4 oz. individual container)
- 1/4 cup coconut milk or cream (from a can)
- 1 teaspoon vanilla extract (omit for Whole30)
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Preheat oven to 350°F.
- Line 12-cup muffin tin with paper liners; set aside.
- In a large bowl, mix together all ingredients in the order listed. Scoop mixture evenly into the muffin cups. (I use my medium sized cookie scoop.)
- Bake 20 minutes or until thoroughly set in the middle.