Demand for a healthy reward? These banana muffins are for you! These muffins are delicate, fluffy and perfectly bananas. My daughter loves her and I love doing her with her. I like to keep some in the freezer for snacks – they thaw in the microwave in about 20 seconds.
This gluten-free banana muffin recipe is remarkable because It is made of almond flour and of course sweetened with real maple syrup. The remaining ingredients are to be expected, including eggs (for structure and loft), butter (for wealth), baking powder and baking powder, salt, vanilla extract and optional cinnamon (for a hint of thermal wig).
These muffins are similar to my popular maple-sweetened banana muffins, which are made from whole grain flour, and follow the same formula as my gluten-free pumpkin muffins. I’ve probably already done ten batches. I hope you love her as well as we do!
I’ve been obsessed with almond flour lately. I don’t pursue a gluten -free diet, but I love the delicate texture of goods on almond flour. You may expect almond flour openly tastes of almonds, but it actually makes the other flavors in the recipe shine. (In contrast, normal flour stumps it.) As a result, I can often use less sugar to meet the sweetness in more conventional objects.
Almond flour is lower in carbohydrates than a grain -based flour. Therefore, the use of less sugar further reduces the carbohydrates without using sugar -free alternatives. These muffins are healthier and certainly healthier than conventional muffins!
Watch how to make gluten-free banana muffins
More banana bag
Here is a list of my best gluten -free banana recipes. Further banana recipes and almond flour recipes in the archives can be found in the archives.
Please let me know how your muffins go out in the comments! I love to hear from you.
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Gluten-free banana muffins
These gluten-free banana muffins are made from almond flour! This simple recipe uses simple ingredients and comes together by hand. The recipe gives 1 dozen muffins.
- Heat the oven to 350 degrees Fahrenheit and line all 12 muffin cups with paper shaking.
- Mix almond flour, baking powder, cinnamon, baking powder and salt in a medium -sized mixing shell. Whisk for combination, then set the bowl aside.
- Whisk the eggs in a smaller mixing bowl to break open. Add the banana, maple syrup, melted butter and vanilla. Whisk until the mixture is completely mixed.
- Pour the wet mixture into the dry ingredients and stir with a large spoon until the mixture is evenly combined. If you add mix-ins, stir them carefully now.
- Fill the muffin cups halfway and divide the remaining dough evenly between the cups. Bake for 23 to 25 minutes until the muffins around the edges become golden and a toothpick introduced in the middle comes out clean.
- Let the muffins cool down in the pan for about 5 minutes and then put them in a rust to end the cooling. The muffins last up to 3 days at room temperature, in the refrigerator up to 1 week or in the freezer for up to 3 months.
Notes
Recipe from my healthy banana muffins, gluten-free banana bread and gluten-free pumpkin muffins.
*Sweet level: Use fewer maple syrup if your bananas overlook (stained brown) and/or you prefer fewer sweet muffins. Use more maple syrup if your bananas are solid yellow and/or you prefer sweeter muffins.
Make it milk -free: Replace coconut oil with the butter.
Nutrition
The information displayed is an estimate provided by an online nutritional calculator. It should not be seen as a replacement for the advice of a professional nutritionist. See our full diet here.
(Tagstotranslate) Almond flour