Description
Delicious and healthy paleo banana muffins made with almond flour and spices.
Ingredients
Scale
- 2 cups blanched almond flour
- 1/3 cup tapioca starch
- 1 1/2 tsp paleo baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1/2 tsp ground ginger (optional)
- 1/4 tsp ground nutmeg (optional)
- 1 cup mashed bananas (2–3 large bananas)
- 3 large eggs
- 1/4 cup avocado oil
- 2 tsp vanilla extract
Instructions
- 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 3/4 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.
Notes
- Ensure the almond flour is spooned and leveled for accurate measurements.
- These muffins can be stored in an airtight container for several days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg