Ingredients
Scale
- 3 ripe bananas (mashed)
- 2 cups almond flour
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that the oven is hot enough to cook the muffins evenly.
- Prepare the Muffin Tin: Line a muffin tin with paper liners or grease with a little oil to prevent the muffins from sticking.
- Mash the Bananas: In a large mixing bowl, mash the ripe bananas until smooth. The riper the bananas, the sweeter your muffins will be.
- Mix Wet Ingredients: Add the eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk until well combined.
- Combine Dry Ingredients: In another bowl, mix the almond flour, baking soda, salt, and cinnamon (if using). Ensure that the dry ingredients are well combined to avoid clumps.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Avoid over-mixing, as this can make the muffins dense.
- Add Optional Ingredients: If you’re using nuts or chocolate chips, fold them into the batter at this stage.
- Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg