Banana Muffins with Almond Flour

5 from 5 votes

If you’re looking for a healthier take on banana muffins, this is definitely the recipe for you my friend! These bite sized chocolate chip banana muffins with almond flour are perfect for keeping any overeating or stress eating away.

GUIDE

Course Dessert, Snack

Cuisine healthy

Servings mini muffins

Prep Time 10

Cook Time 15

Total Time 25

INGREDIENTS

Ingredients

1/3 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
2 ripe bananas
1 cup almond flour
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup chocolate chips

INSTRUCTIONS

Instructions

Preheat the oven to 350ºF. Use a silicone muffin pan or grease muffin pan. I used a mini muffin pan but any muffin pan works well.
Mash your bananas with a fork in a large bowl. Add the peanut butter, egg, and vanilla to the large bowl. Combine until mixed well.
Add in almond flour, baking soda, cinnamon, nutmeg, and salt. Use a spatula to stir and mix. Add in the chocolate chips and stir once more.
Transfer the mixture to the muffin pans. It makes about 20 mini muffins or 9 regular size muffins.
Bake in the oven for 12-18 minutes. Test with a toothpick to make sure they are cooked.
Let these banana muffins cool before transferring to a wire rack or container.

NOTES

Notes

To make vegan, substitute the egg with a flax egg. You can use 1 tablespoon ground flaxseeds and 2 1/2 tablespoon water. Add the ground flaxseeds with water to a bowl. Stir and let thicken for 5 minutes.

NUTRITION FACTS

Calories: 83cal • Carbohydrates: 6g • Protein: 3g • Fat: 6g • Saturated Fat: 1g • Cholesterol: 9mg • Sodium: 89mg • Potassium: 73mg • Fiber: 1g • Sugar: 3g • Vitamin A: 24IU • Vitamin C: 1mg • Calcium: 20mg • Iron: 1mg

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