Craving a healthful deal with? These banana muffins are for you! These muffins are tender, fluffy, and completely banana-y. My daughter adores them, and I like making them along with her. I prefer to hold some within the freezer for snacks—they defrost within the microwave in about 20 seconds.
This gluten-free banana muffin recipe is notable as a result of it’s made with almond flour and naturally sweetened with actual maple syrup. The remaining substances are to be anticipated, together with eggs (for construction and loft), butter (for richness), baking powder and baking soda, salt, vanilla extract, and non-compulsory cinnamon (for a touch of warming spice).
These muffins are related in taste to my well-liked Maple-Sweetened Banana Muffins, that are made with entire wheat flour, and comply with the identical components as my Gluten-Free Pumpkin Muffins. I’ve most likely made ten batches already. I hope you’re keen on them as a lot as we do!
I’ve been obsessive about almond flour currently. I’m not following a gluten-free weight loss plan, however I like the tender texture of almond flour-based items. You would possibly count on almond flour to style overtly of almonds, but it surely truly lets the opposite flavors within the recipe shine. (In distinction, common flour dulls them.) Because of this, I’m typically ready to make use of much less sugar to match the sweetness discovered in additional standard counterparts.
Almond flour is decrease in carbohydrates than grain-based flour, so utilizing much less sugar additional reduces the carbohydrates with out resorting to sugar-free options. These muffins are healthful and positively extra wholesome than standard muffins!
Watch Find out how to Make Gluten-Free Banana Muffins
Extra Banana Goodness
Right here’s an inventory of my finest gluten-free banana recipes. Discover extra banana recipes and almond flour recipes within the archives.
Please let me know the way your muffins prove within the feedback! I like listening to from you.
Gluten-Free Banana Muffins
These gluten-free banana muffins are made with almond flour! This straightforward recipe makes use of easy substances and comes collectively by hand. Recipe yields 1 dozen muffins.
- Preheat the oven to 350 levels Fahrenheit and line all 12 muffin cups with paper liners.
- In a medium mixing bowl, mix the almond flour, baking powder, cinnamon, baking soda, and salt. Whisk to mix, then set the bowl apart.
- In a smaller mixing bowl, whisk the eggs to interrupt them up. Add the mashed banana, maple syrup, melted butter, and vanilla. Whisk till the combination is absolutely blended.
- Pour the moist combination into the dry substances, and stir with a giant spoon till the combination is evenly mixed. Should you’re including mix-ins, gently stir them in now.
- Fill the muffin cups midway and divide any remaining batter evenly between the cups. Bake for 23 to 25 minutes, till the muffins are turning golden across the edges and a toothpick inserted within the middle comes out clear.
- Let the muffins cool within the pan for about 5 minutes, then switch them to a wire rack to complete cooling. Muffins will hold at room temperature for as much as 3 days, within the fridge for as much as 1 week, or within the freezer for as much as 3 months.
Notes
Recipe tailored from my healthy banana muffins, gluten-free banana bread and gluten-free pumpkin muffins.
*Sweetness degree: Use much less maple syrup in case your bananas are overripe (spotty brown) and/otherwise you desire much less candy muffins. Use extra maple syrup in case your bananas are stable yellow and/otherwise you desire sweeter muffins.
Make it dairy free: Substitute coconut oil for the butter.
Vitamin
The data proven is an estimate offered by a web-based vitamin calculator. It shouldn’t be thought of an alternative choice to knowledgeable nutritionist’s recommendation. See our full nutrition disclosure here.