Almond Flour Banana Muffins Recipe

Ingredients

Servings:

2 tblsp

ground flax

5 tblsp

water

medium ripe bananas

1/2 cup(s)

unsweetened applesauce

2-3 tblsp

maple syrup, see notes

1 cup(s)

almond meal

1 cup(s)

oat flour

2 tsp

baking powder

1 tsp

cinnamon

a pinch of salt

rolled oats, for topping

barely ripe banana, sliced, for topping

2 tblsp

lemon juice

almond butter, for topping

Directions 13 steps | 30 Minutes

Step 1

Measure and prep all ingredients. Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.

Step 2

Make the flax egg. Whisk the ground flax and water together in a small bowl. Let it sit for 10-15 minutes, until thickened.

Step 3

While the flax eggs thicken, prepare the batter. In the bowl of a stand mixer or a food processor, add the ripe bananas, applesauce and maple syrup.

Step 4

Blend to combine.

Step 5

Add the almond meal, oat flour, baking powder, cinnamon and salt.

Step 6

Blend to combine, scraping down the sides of the bowl as needed.

Step 7

Add the flax egg and blend to combine.

Step 8

Fill each muffin cup about ⅔ full with the batter.

Step 9

Sprinkle the rolled oats on top.

Step 10

Top each muffin with one banana slice and brush with lemon juice to prevent browning.

Step 11

Bake for about 14-16 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean.

Step 12

Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container in the refrigerator.

Step 13

Drizzle with almond butter before serving and enjoy!

Notes:

The sweetness of your almond flour banana muffins will vary depending on the sweetness of your bananas. If your bananas are overripe, then use only 2 tablespoons of maple syrup. If your bananas are just ripe, use 3 tablespoons of maple syrup.

Nutrition Per Serving

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CALORIES

137

FAT

5.9 g

PROTEIN

4 g

CARBS

19 g