Banana Muffins (Paleo, Gluten Free) (Edit recipe)

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These banana muffins are soft and tender with a nutty banana flavor. They're made with almond flour and only sweetened with bananas, plus flavored with warming spices like cinnamon, ginger and nutmeg. This muffin recipe is paleo, gluten free and dairy free.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

11

Serves: 11

Ingredients

2 cups Almond Flour, (180g)
0.333 cup Tapioca Starch, (42g)
1.5 tsp Grain-Free Baking Powder - Otto's Naturals
0.5 tsp Salt
1 tsp Cinnamon, Ceylon
.5 tsp Ginger, Ground
0.25 tsp Nutmeg, Ground
1 cup Banana, mashed (245g)
3 whole Eggs
0.25 cup Avocado Oil
2 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F. Line a muffin tin with 11 muffin paper or silicone liners.
In a large mixing bowl, combine the dry muffin ingredients. This includes the almond flour, tapioca starch, baking powder, salt and spices.
Mix in the wet ingredients: mashed banana, eggs, avocado oil and vanilla.
Scoop the batter into your lined muffin tin, filling each slot about ¾ full.
Place the muffins in your oven and bake at 350 degrees for 20-25 minutes.
After baking, remove the muffins from your oven. Let them cool for 5 minutes in the muffin tin, then transfer them to a wire cooling rack.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	192
Fat:	15 g
Carbohydrates:	11 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	157 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.