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4.6 from 64 votes

Almond Flour Banana Muffins

These almond flour banana muffins are low-carb, gluten-free and include no refined sugars. Freezer friendly!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Almond Flour Banana Muffins, Whole30 Banana Muffins
Servings: 12 muffins
Calories: 161kcal
Author: Nikki Gladd

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • Nutrition information is an estimate only.

Nutrition

Serving: 1muffin | Calories: 161kcal | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 210mg | Potassium: 144mg | Fiber: 3g | Sugar: 4g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg