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Almond Flour Banana Muffins
These almond flour banana muffins are low-carb, gluten-free and include no refined sugars. Freezer friendly!
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Course:
Breakfast
Cuisine:
American
Keyword:
Almond Flour Banana Muffins, Whole30 Banana Muffins
Servings:
12
muffins
Calories:
161
kcal
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:
1
muffin
|
Calories:
161
kcal
|
Carbohydrates:
10
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Cholesterol:
53
mg
|
Sodium:
210
mg
|
Potassium:
144
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
89
IU
|
Vitamin C:
2
mg
|
Calcium:
64
mg
|
Iron:
1
mg