Almond Flour Banana Muffins That Are Super Soft, Moist, And Sweet

One bite into these Almond Flour Banana Muffins That Are Super Soft, Moist, And Sweet, and you’ll be hooked for life! This is not an ordinary muffin���it’s a symphony of sweet banana notes combined with the nuttiness of almond flour, designed for individuals who appreciate a healthy twist on traditional sweets. Perfect for a weekend breakfast table or a weekday treat, these muffins fit every occasion.

You will adore these muffins because they’re moist, super soft, and above all, delectable. They even provide a hint of wholesome nutrition that your pleasant palate would appreciate. What’s not to love?

• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Servings: 12 muffins
• Yield: 12 muffins

So, without any further ado, let’s get baking!

Ingredients & Equipment You’ll Need

• 2 ripe bananas
• 2 cups almond flour
• 1/2 cup honey
• 3 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Equipment

• Muffin tin
• Large bowl
• Whisk or mixer

The ripe bananas and honey provide the perfect amount of sweetness while the almond flour gives these muffins a fantastic texture and a healthy dose of protein. Feel free to substitute the honey with maple syrup or the baking soda with baking powder, if desired.

How To Make Almond Flour Banana Muffins That Are Super Soft, Moist, And Sweet

1. Prior to starting baking, preheat your oven to 350��F (176��C) and line a muffin tin with parchment paper muffin liners.
2. In a large bowl, mash the ripe bananas until smooth. Blend in the honey, eggs, and vanilla extract, combining them thoroughly.
3. In the same bowl, slowly add the almond flour and baking soda. Stir everything together until it forms a smooth batter.
4. Fill each muffin liner about 3/4 full with batter. Bake them in the preheated oven for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the centers comes out clean.
5. Let the muffins cool in the tin for 15 minutes before removing to a wire rack to cool completely. This will make the muffins easy to remove from the liners.

Tips For The Best Results

• Always use ripe bananas for maximum sweetness.
• Allow the muffins to cool completely before eating to avoid them sticking to the liners.

Storage Tips

• These muffins store well, tightly covered, at room temperature for up to 3 days.
• For longer storage, they can be frozen for up to 2 months. Just defrost in the refrigerator before serving.

Frequently Asked Questions

Q: Can you substitute anything for the bananas?

A: Yes, you can use apple sauce instead.

Q: Can you make this recipe with regular flour?

A: Yes, however the texture and flavor of the muffins will slightly differ.

Q: Are these muffins gluten-free?

A: Yes, provided you use gluten-free baking soda.

Q: Can I use a sugar substitute?

A: Yes. You can substitute honey with a sugar substitute like Stevia.

Q: Can I add additional toppings to the muffins?

A: Yes, you can top with almond slices, walnuts or chocolate chips.

Nutritional Facts of Almond Flour Banana Muffins That Are Super Soft, Moist, And Sweet

Each muffin: 188 calories, 8g fat (1g saturated fat), 35mg cholesterol, 194mg sodium, 27g carbohydrate (16g sugars, 2g fiber), 5g protein.

These Almond Flour Banana Muffins That Are Super Soft, Moist, And Sweet are sure to win your favor – they’re utterly delicious, moist, almost gooey, and utterly satisfying. Try them smeared with a little butter for breakfast or pair with a steaming mug of tea for a classic afternoon treat. Happy baking!