Blender friendly Almond flour banana bread muffins
Try these super moist and fluffy, easy, hard-to-resist, gluten-free Almond flour banana muffins for an easy-to-go breakfast or a snack, or even a midnight treat.
Ingredients
- 3 cups Almond flour
- 3 ripe bananas or 1.5 cups mashed banana puree
- 4 tablespoons butter or coconut oil melted and slightly cooled
- ½ cup Sugar
- 4 Eggs
- 1 teaspoon Vanilla extract
- ½ teaspoon almond extract completely optional
- 1.5 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons milk
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ½ to ¾ cup chocolate chips or chopped nuts completely optional
Instructions
- Preheat the oven to 350 degrees F.
- Line a standard-size muffin tin with silicone or paper muffin cups and grease them well.
- Mix all the ingredients together except almond flour and optional add-ins like nuts or chocolate chips in a blender or food processor and blend until smooth.
- Now add the almond flour and blend again for 10 to 15 seconds or until smooth. If required stop and use a spatula to scrape the walls down to make sure everything is mixed in well. Note: It is very important to measure the flour using the 'Spoon and Level Method'. It means to use a spoon to fill your measuring cup with flour and use the back of a knife to level off the flour on the top. DO NOT scoop the flour directly from the bag using the measuring cup.
- If you are adding any nuts or chocolate chips, add them now and mix with a spatula.
- Pour the batter in the muffin liners until just above the ¾ mark, making sure to divide equally between all the cups.
- Bake for 20 to 25 mins or until tops are golden brown and the toothpick inserted comes out clean. Watch them closely from 17 min mark to avoid burning as every oven heats differently.
- Remove them from the oven and let them cool without touching for at least 10 minutes and then you can move them to a cooling rack to cool for another 10 minutes and enjoy them.
Notes
- These muffins have the right sweetness, not more not less than usual. However, You can reduce the amount of sugar by half and fat(butter or coconut oil) by 1 tbsp if you want to make them even healthier. There will be slight differences in the texture but no big surprises.
- Use only very ripe bananas.
- Don't forget to measure almond flour using the 'Scoop and Level' Method as mentioned in the recipe above.
- Almond flour baked goods can brown more quickly than wheat flour recipes. So watch them very closely from 17 min mark to avoid burning.