So it’s not that bad.:). Part of that is I wanted banana chunks in there. Eating one as I type! Real banana is key. :) Maybe rub with a slice of butter?:). I did them at 350 for 25 minutes. probably my bananas were not ripe enough. These are quite tasty, I used cocoa nibs instead of chocolate chips, I also didn’t have 3 bananas on hand, so I used 2 bananas plus 1/4 cup apple sauce. Thank you for the recipe! I will be making these again. Hi Daisy! Hi Karen! I can’t wait to try another almond flour recipe. I put in too many chocolate chips which over-sweetened a bit. Took a batch to work and my co workers enjoyed them. | Disclosure | Privacy Policy | Copyright & Reprint Policy | Contact, Preheat oven to 325 degrees and grease or. I baked them as directed in a silicon muffin pan for 26 minutes. I didn’t make it up. I was very surprised when they tasted so good without any added sugar or sweetener and wasn’t sure what the texture would be. Thanks for sharing! What colour was the skin? Absolutely delicious! Looks amazing. I have never ever cooked with psyllium husk. Great tasting muffin. Learn how your comment data is processed. At this point, you can add in any extras you like. Love this recipe. Hi Megan! Just bit into one and I’m in love. And also I added argan oil (1/8cup). Glad you enjoyed my recipe, Lori! This paleo recipe is bound to be a favorite. Such a great gluten free simple recipe! Will make again! In my oven, they were done at 25-28 minutes. I would like to make these again using just a small amount of natural sugar replacement. Thank you for sharing the recipe. Happy baking! Easy to make, gluten free and perfect for my little ones to snack on. If you are counting calories or keeping track of macronutrients, you may need to dump the ingredients listed (or what you ended up using) into something that can spit those numbers out for you. These are delicious!! I have never left a comment on any other site, although I have found many wonderful recipes……. Thanks for the recipe – we will be making these again . Made the muffins today. I am definitely making them today….can’t wait to try them! Great recipe, thanks! So because you say you have banana chunks in there I think you didn’t pulverize bananas into liquid enough state to create proper consistency. Bananas - If you have partially ripe bananas, put them in the microwave for about 30 seconds or if they are a little more on the green side, you can cook them in the oven on 325 for about 15-20 minutes. Just made these and am making another batch. I used 2 cups of almond flour and 1 cup of cashew flour, added walnuts and a half cup of mini chocolate chip. Cannot wait to do this tomorrow and I will use my fabulous immersion blender and report back!! These muffins were delicious! Next time.:). Love that the sugar comes from just the bananas and chocolate chips! Absolutely delicious! The muffins baked perfectly in 30 minutes, and they’re SO GOOD! The second was upon her request. I don’t have a food processor and didn’t want to experiment with other household gadgets so I just used a whisk and it worked perfectly because the bananas were super mushy post-defrosting! Almond flour is not like wheat flour. Stick to the recipe amount. What a great snack for growing/active kids! Will be adding to my “Make Again” folder. In a large bowl, whisk together mashed bananas, eggs, oil and vanilla. Mine were done perfectly after 22 minutes. These were great. But some recipes will fly sometimes. This will def be my go to- thank you for this recipe!! Almond flour cooks different from regular flour, so I used an extra banana and 1/2 tsp more baking powder, along with a 1/4 cup stevia. My grandson and my kids loved them. This means we also so make our own baking powder from cream of tarter and baking soda. I made mini muffins. Might be easier to pare this down to 1/3 recipe since then only 1 egg, 1 cup almond flour, and 1 banana can be used. Glad you like the muffins . My go to snack. Wow! I really appreciate you shared this receipt, and so does my sister in law . Do you think it’ll come out fine or should I go and get almond flour? Required fields are marked *, Welcome! This recipe is a reader favorite! Made this today for my diabetic husband. I made them again and this time I eliminated the chocolate chips, added blueberries, 1/4 cup of maple syrup and 1/4 cup coconut oil. I needed a new school snack for my son, so naturally came to your site We are allowed nut products in school this year, so this recipe caught my eye. Couldn’t believe it no sugar added at all. I shared them. This is a very good recipe, and I don’t say that lightly. My gluten-free boyfriend is desperate for baked goods. I’m new to using almond flour so I didn’t have my hopes up! Spoon the batter into the muffin liners, filling them 2/3 full. Will take your advice when I make them this morning absolutely. Um, I haven’t tried. Instructions worked just fine for the high altitude here in CO! Bake in the preheated oven until slightly browned, about 15 minutes. I left out the choc chips and added some coconut and chopped pecan nuts. You are so welcome, Courtney! How long would you suggest cooking for mini muffins? She loves these muffins- and that means I love them, too. I love this recipe! Good luck! I only had 2 ripe bananas so I added 6 ripe figs in place of the other banana. You are welcome. I set a timer, stepped away and asked my hubby to test them when the timer went off. So lately I got over my fear and feed everyone and hope they will start eating healthier too. That’s awesome! That’s so great! Talk about easy and tasty paleo baking, this is surely one of them. Then, in a fury of toddler bedtime mania, I forgot the vanilla extract, but did manage to add 3 tbsp of chia seeds with 1/2 cup of Lily’s sugar free milk chocolate chips. I think almonds help with natural sweetness too. How to Make Almond Flour Banana Muffins. Bake for 20 - 25 minutes, until golden brown and a toothpick inserted in the center comes out clean. I am in love with these. You can freeze them for up to 3 months. This recipe is so easy and so good. Your email address will not be published. This is bookmarked for future use! Also, my cook time is 18 minutes. I’ve made these with frozen blueberries and they turned out great! Omg, i loved that you made these muffins on a camping trip and mixed them in a ziplock bag. I substituted frozen blueberries for the chocolate chips and they turned out great! Thanks. Looooove this recipe! Overall what I learnt over the years when it comes to baking, it’s best to follow the recipe exactly. You can do this! The most simple ingredient list, and turned out so so delish! Can’t believe how much this recipe grew. Total Sugars 6.5g I’ve been following a keto diet for some time now. I agree! Should be the same but calculators have food items entered by someone else. Our family loves these with walnuts and 4-5 chocolate chips per muffin! They were very good and quite sweet, considering there is no added sugar. This is so perfect, thank you so much for the wonderful recipe. I have to eat gluten and dairy free and go without so often because my family prefers wheat flour, milk & butter. These muffins are so delicious! i was really excited about this recipe when i started making it. This recipe is the best low carb muffin I have ever had. I think the chocolate would give them that extra sweet test so next time I’ll make sure to have some! I have made these muffins several times and they are excellent. I don’t think it impacted the wonderful flavor. Absolutely love this recipe. This one is older and I have corrected it. I made these for my 10-y.o. I used a spoon/spatula to push the almond flour to the bottom and blend it again. Thanks so much! I made them without the chocolate chips because my son does not like chocolate. These turned out so moist. Omg YAAAS!!!!! I didn’t have chocolate chips i cut up the dark chocolate i had in the house. My numbers stay low, and I feel like I’m indulging. The texture does not reveal itself to be a GF muffin, but rather it’s fluffy, substantial, and light. (Just one bowl to wash)! Will report back (I hope) with the results. They taste good but not fluffy enough. Show me what you are making! Olena, your almond flour banana muffins have melted in the mouths of my family within a few hours. Only thing I can think of your bananas were not ripe enough so didn’t liquify like mine. They are naturally sweet and rose beautifully. I’ll try the Vitamix today. I used bananas that I had previously frozen, so I defrosted and whipped it all up by hand and they turned out very well. But mostly I think you should process bananas more. I have been waiting for my bananas to ripen forever now to make 3 batches of these muffins. Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. This is how my oven bakes and this is what I am sharing. Yay! First, start by blending together the ripe bananas, eggs, vanilla extract, leaveners, and spices in … Or do you have a recipe all it’s own for almond flour pumpkin muffins? True test. Have made these twice, the kids and I love them. I have not tested this recipe with coconut flour. Baked these yesterday and I love these muffins! These muffins are moist and simply delicious. Just saying.:). ❤. Make sure your bananas are ripe! Thank you for this simple recipe. I also used silicone liners and the muffins slid right out without any oil. Very Moist and Delicious! This summer has looked a whole lot different than past summers. Thank you for another great recipe. Fantastic! They were very fluffy and moist. I also left out the chocolate chips. I love that is so easy to make . Will cut baking time by 5 minutes next time too. I’m still in the midst of removing refined carbs from my diet, and these muffins are the first thing I’ve made that calmed my craving for baked goods. Thanks for catching. You probably don’t realize that 3 cups of almond flour are 2160 calories divided by 12 = there you go. My Kitchenaid didn’t do a good job, so that’s why. I used a blender, amazing what you can do with a blender. Yes, you can add 3-4 tbsp any mild tasting oil. They still came out spongy super moist. This is my second gluten free recipe – yesterday I made pumpkin bread and was so excited, but these banana muffins came out even better. I love these! I used blueberries instead of chocolate chips and grated lemon. Thank you! Great taste; healthy; easy to make! Not a pro clearly! I just made it in a food processor and it turned out great! It’s so smooth from the blender. I used half coconut flour and half almond flour. I have a feeling they are gonna be my staple breakfast muffins for a long time! I didn’t want it to be too dry. Thank you. I immediatelythought banana muffins and this sounded perfect.. it is perfect.. I used keto snap chocolate from Costco in lieu of the chocolate chips. Since the muffin pans are a bit larger I added an additional 5 minutes baking time. I am not sure. I love that they do not have added sugar. Thanks again! I add pecans and chocolate chips to my because I love chocolate and the texture the nuts gives the muffin. I am going to try to substitute a banana for 1/2 cup of crushed pineapple. Great flavor too! Adding chocolate chips increases the sweetness! I think I put a bit more mini chocolate chips. Hope you are all doing well on the island!!! Best muffin recipe I know of. Thanks so much, I added a small tablespoon of coconut sugar and a little more choc chips.It was my first time using my food processor for a baking recipe. I’m not a fan of choc chips with my banana so I omitted and included walnuts with about 5 tsps of monk fruit sweetener to make up for no choc chips. Ingredients or oven temp?? I am so thankful for this recipe. Incredible. For now, if you love this recipe so much I recommend to Google conversions and enjoy. I know one mistake that I made was putting too much batter in each muffin tin? Add the simple ingredients to … Yum. They stayed moist and kept us going while we were traveling. I’m a first time baker at age 48. Than you for the recipe now when my husband has his sugar and calorie packed desserts I can enjoy this muffin as well. I found it only took about 20 minutes to bake and I ended up with 15 muffins. I’m pregnant with twins (1st pregnancy), and the nausea has been unreal. I added in walnuts and my husband loved them. I used blueberries and omitted chocolate. So happy to hear, Susan. Sorry I can’t. They will become a regular addition to our gluten free baking. Overripe bananas work best because they are sweeter. Thank you! I would say 99% sweet potatoes will work. can you please send the nutrition facts? I substituted the chocolate chips for a few blueberries in the middle of each muffin. These are fantastic. Dietary Fiber 2.6g 9% May you please post the recipe in grams…this might be more accurate. To lighten up the texture, I whipped 2 of the egg whites until stiff and at the end folded them in. For fluffy I highly recommend to stick to original recipe – baking is a science. I think they will be regulars at our house. I also put one whole almond in the center of the batter of each muffin. When I try a recipe for muffins or cookies I usually reduce the honey, maple syrup, or sugar by at least half, but was so thrilled that this recipe didn’t include a sweetener at all, and still tasted like a “real” muffin. Home / Healthy Muffin Recipes / Banana Muffins / Almond Flour Banana Muffins. No blender or food processor so used a ziplock to “mix”. Your recipes are my favorite on the web I gave up sugar for Lent, so I made them with blueberries and they were great! Ok I have made this recipe twice in two days, that’s all I have to say!! The chocolate chips were better, of course. It is fabulous! Can I use eggs whites for part of the recepie to reduce the fat. I did a 1.5x batch size because our family of 5 blows through a regular batch (too) quickly. Much simpler & easier than food processor or blender. only thing is i like my muffins a little sweeter so i may try adding a 2/3 cup of stevia next time! Did you omit something when adding the pumpkin puree? Very moist too. I tried this recipe a couple of times and it turned out to be delicious. Turns out I did not have enough almond flour, realized it acted I combined all the ingredients ?‍♀️. I recently started baking with almond flour. This recipe is delicious! My 2 year old boy approved!!! With the modifications I had to make, I knew my resulting calorie count would be a little lower, but even with that the muffins are only 75 calories each and only 3 grams of protein per muffin (I ended up with 13). The blender makes this recipe quick and easy and the consistency of the end product was is moist. Thank you for the wonderful review! These are delicious! I think without any oil in the recipe, they are going to be dry. How cool is that?! I’ve tried many keto banana muffin recipes and this is by far the best , even when I forgot the vanilla once. My daughter made these muffins this week. I used cacao nibs instead of chocolate chips. tasting.And they don’t stick to muffin liners. As another person commented, I used my stand mixer with the whip attachment on high speed. You are so welcome Julie. I used a food processor and it worked just fine . To continue with the baking science nerd comments, I do recommend you thaw frozen bananas first. These are amazing! Amazing. I made these with egg replacer and added a 1/4 cup of frozen blueberries. They just need to be stored in a cool dry place and should last up to 5 days! Perfect for my toddler . Pecans would be a great addition! Would they survive the freezing? It will def be a staple in my house too! I found that mine didn’t rise at all and were a bit wet from the middle and bottom – I used smaller over riped bananas (any more bananas would have been too overpowering for me) and I tested my baking soda and baking powder and they are ok. Hard to tell when they’re done because they are so most. It absorbed any liquid and turned into dry sad pucks of unhappiness. I added wild blueberries and read they are great with peanut butter added ! What a surprise to find an unusual recipe that worked just beautifully, easily and healthfully. And voila – I found your site. So easy to make! I used 1 cup of blenderized banana which worked well. Thank you!!!! These easy banana nut muffins are made with gluten-free almond and coconut flours and sweetened with ripen bananas and coconut sugar. They were perfect at 20 minutes! Almonds are high in oil. Because almond banana bread will come out soggy in the middle. Good news – I now have almond flour banana bread recipe on the blog. I’m excited to try this recipe. :) I wouldn’t be sure if those changes would work so glad u didn’t ask and just DID it. You will love these paleo banana muffins from your Vitamix even more!!! Tried this recipe today & loved the muffins. This is a keeper for sure! Do you have any suggestions? I love mine with piping hot black coffee or a good holiday spiced tea. Hi! My 12-year old daughter loved this recipe. I have the recipe memorized! Did you skim off the top with a knife of measuring cup with flour? Very tasty muffins! Why would my muffins have turned out real mushy in the middle. I’ve used this recipe so many times that I thought I should finally review and comment on it! Really good ? The kids loved them too and I loved that they didn’t have any sugar! I have not tried. It’s very few ingredients. Still needs to be a little sweeter, next time maybe 10-12 tsps. These are going to be a regular in my house! Stir in chocolate chips and/or nuts if using them. Hello-hello. Mine only took 23 min to bake! Theh are our go to muffins as a family. They are so filling and the chocolate chips give them the right amount of sweetness. Most low carb or keto banana bread or muffin recipes call for banana extract-yuck! Is your blender powerful enough – what kind is it? Yes. ), ***Thank you for this enjoyable and quite simple to make recipe.***. It’s gonna be even yummier thanks for recipe. I used 4 bananas and almost a full cup of chocolate chips. Hope all is good with you. And extra ripe bananas would probably up the sweetness factor naturally. Made some keto cream cheese frosting for when i wanted a cupcake treat only 1 carb. No added sugar or oil and they’re gluten free which is amazing. I put most of the muffins in a freezer so that I don’t eat all of them as they were so good. I only had pumpkin pie spice on hand and not cinnamon but they turned out amazing. Would def make these again. And don’t forget to subscribe to my YouTube Channel for weekly cooking videos! I’m so glad you enjoyed it! Yay! I’ve made tons of muffins so I’m truly baffled about what went wrong. Skipped the chocolate, added some ground flax seeds and chopped up pecans for a “topping.” Oh my! Love the taste of the muffin and that there’s no added sugar. Also left out the chocolate. I used 2.5 cups of almond flour with 3 scoops of vanilla protein and I baked them for 20 minutes instead. I forgot the chocolate chips, but still so yummy . No kidding! Can you suggest a substitution for eggs. It’s perfect and my husband loves it. Can i bake this into a loaf? 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