Looking for a healthy treat? These banana muffins are for you! These muffins are soft, fluffy and perfectly banana. My daughter loves them, and I love making them. I like to keep some in the freezer for snacks—they defrost in about 20 seconds in the microwave.
This gluten-free banana muffin recipe is notable because It’s made with almond flour and naturally sweetened with real maple syrup. The rest of the ingredients should be expected, including eggs (for texture and loft), butter (for nutrition), baking powder and baking soda, salt, vanilla extract, and optional cinnamon (for a hint of warming spice). .
These muffins are similar in taste to my popular ones. Maple Sweet Banana Muffinsthat are made with whole wheat flour, and follow my formula. Gluten Free Pumpkin Muffins. I’ve probably made ten batches already. I hope you love them as much as we do!
I’ve been obsessed with almond flour lately. I’m not following a gluten-free diet, but I love the soft texture of almond flour-based stuff. You might expect an almond flavor from almond flour, but it actually lets the other flavors of the recipe shine. (By contrast, regular flour reduces them.) As a result, I’m often able to use less sugar to match the sweetness found in traditional counterparts.
Almond flour is lower in carbohydrates than grain-based flours, so using less sugar further reduces carbohydrates without resorting to sugar-free alternatives. These muffins are healthy and definitely healthier than traditional muffins!
See how to make gluten-free banana muffins
More banana goodness
Here is my list of the best gluten-free banana recipes. Find out more. Banana recipes And Almond Flour Recipes In the archives
Please let me know how your muffins turned out in the comments! I love hearing from you.
Gluten Free Banana Muffins
- Preheat oven to 350 degrees Fahrenheit and line all 12 muffin cups with paper liners.
- In a medium mixing bowl, combine the almond flour, baking powder, cinnamon, baking soda, and salt. Stir to combine, then set the bowl aside.
- In a small mixing bowl, beat the eggs. Add mashed banana, maple syrup, melted butter and vanilla. Stir until the mixture is completely blended.
- Pour the wet mixture into the dry ingredients, and stir with a large spoon until the mixture is evenly combined. If you are adding mix-ins, stir them in gently now.
- Fill muffin cups halfway and divide any remaining batter evenly between the cups. Bake for 23 to 25 minutes, until the muffins are golden around the edges and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool. Muffins will keep at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Notes
*Sweetness Level: If your bananas are overripe (spotty brown) and/or you prefer less sweet muffins, use less maple syrup. If your bananas are solid yellow and/or you prefer sweeter muffins, use more maple syrup.
Make it dairy-free: Substitute coconut oil for butter.
Nutrition
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