Description
Enjoy these delightful gluten-free banana muffins, made with wholesome alternative flours. They are moist, flavorful, and perfect for a healthy breakfast or snack. Alexander Knight from Forkful Heaven shares this recipe with warmth and enthusiasm.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup melted coconut oil
- 1/3 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the almond flour, tapioca starch, baking soda, and salt.
- In a separate bowl, mash the ripe bananas. Add the melted coconut oil, maple syrup, eggs, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your bananas are very ripe for the best flavor and sweetness.
- You can add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250-300
- Sugar: Approx. 15-20g
- Sodium: Approx. 150-200mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 5-8g
- Unsaturated Fat: Approx. 10-12g
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 4-6g
- Protein: Approx. 5-7g
- Cholesterol: Approx. 40-50mg