Almond Flour Muffins
on Jan 25, 2023, Updated Jan 07, 2024
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These healthy almond flour muffins are everything you want for your ☀️ morning. They are not only easy, but they are also delicious and packed with nutrients. The almond butter and flour add fiber, healthy fat, and protein, bananas add potassium and magnesium, and a single egg binds the batter together with some omega-3 fatty acids.
Why You’ll Love Almond Flour Muffins
My almond flour muffins are healthy and versatile. The mashed banana adds natural sweetness and moisture to the muffins, while the almond butter provides a nutty flavor, creaminess, and richness. The almond flour gives these muffins a fine and light crumb, while the baking powder ensures they rise perfectly.🤤
How to Prepare Almond Flour Muffins
🔥 Preheat the oven to 375 F.
🍌 In a bowl, combine mashed banana, almond butter, vanilla, and egg. Stir well.
🥣 Add almond flour and baking powder, and stir until all ingredients are well combined.
🌟 Pour the batter into a muffin tin lined with parchment paper cupcake liners. The recipe yields 4 medium muffins (adjust the quantity if needed).
♨️ Bake for 15 minutes or until a toothpick comes out clean.
❄️ Allow the muffins to cool and then enjoy with salted butter or your preferred spread.
If you want a sweet 🍫 chocolate almond muffin, feel free to add mini chocolate chips to the batter before you bake them.
Almond Flour Muffins Variations and Substitutions
These tasty and healthy almond flour muffins are super simple, and you can make substitutions or changes as needed for taste or preference!
- If you don’t have mashed banana, you can use 🍎 applesauce or pumpkin puree as a substitute.
- Substitute with peanut butter, cashew butter, or any nut/seed butter of your choice.
- You can use other gluten-free flour such as 🥥 coconut flour or oat flour, or regular all-purpose flour if gluten is not a concern.
- For an egg-free version, you could try leaving the 🥚 egg out completely. Alternatively, you could try using a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). Please experiment at your own risk as I have not tried egg alternatives for this recipe.
- Feel free to mix in chocolate chips, chopped nuts, or dried fruit to the batter before baking.
- I prefer my baked goods less sweet, but you may wish to adjust the sweetness by using 🍯 honey, maple syrup, or a sugar substitute instead of, or in addition to, the mashed banana.
Best Served With
- A protein-packed Greek yogurt
- Freshly cut fruit 🥝
- Egg bites like my Copycat Starbucks Egg Bites
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You can use seed butter and coconut flour in this recipe, but you may need to adjust, as coconut flour is a lot more absorbent than almond flour.
If you cannot tolerate bananas, you are more than welcome to use applesauce instead. The riper the banana, the sweeter the muffins will be. If you use a small banana, you may need to use ¼ cup of almond flour instead, so please adjust.
I have not tried this recipe without the egg, so you may need to experiment.
You can store these on the counter but they don’t last me more than a day. You could also freeze them if you wanted some for later.
I love them with salted butter when they are hot out of the oven, but you can also enjoy them with some nut butter, honey, or jam.
Baking time will depend on the oven, so keep an eye on these.
When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have sad, deflated muffins. You can test if your baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed.
Almond Flour Muffins
- 1 large mashed banana
- ⅓ cup natural almond butter, or any nut/seed butter of choice
- ½ teaspoon pure vanilla extract
- 1 large egg
- ⅓ cup blanched almond flour, should be fine and light yellow
- ½ teaspoon baking powder, make sure it’s not expired
- Preheat the oven to 375 F.
- Add the mashed banana, almond butter, vanilla, and egg to a bowl and give it a good stir. Add the almond flour and baking powder. Stir again until all the ingredients are well combined.
- Pour the batter into a muffin tin lined with parchment paper cupcake liners. I get 4 medium muffins out of this recipe, so feel free to double or triple it.
- Bake for 15 minutes or until a toothpick comes out clean. Let cool.
- Enjoy with salted butter or anything you like.
Nutrition information is automatically calculated, so should only be used as an approximation.