If you are looking for a healthier muffin that actual taste delicious this recipe is for you! This recipe was originally shared to me by one of my good friends but over time I have made a few tweaks. These muffins pair well with coffee or a nice warm cup of tea. They are moist and very flavorful.
Why Almond Flour?
Almond flour is made by grinding whole almonds into a fine powder. It works great for those who are gluten intolerant as well as for those on a low carb diet. The flavor is different from traditional all-purpose flour. It’s a bit of a nutty taste. Almond flour and Almond meal are not the same so for this recipe make sure you read the label. I’ve made the mistake of using almond meal before and though tasty, the texture was off.
This recipe is easy, healthier, and adaptable. I have added and removed ingredients over time and they always still taste delicious. These muffins are also freezer friendly which is awesome if you like to cook batch meals. You can store them in the freezer and when you are up for some muffins you let them defrost and heat them back up in the oven or air fryer.
I hope you fall in love with this recipe as much as my family and I have!
SOME HELPFUL TIPS FOR AN OVERALL BETTER MUFFIN
- Try to use ingredients that are room temperature for a better result such as eggs and blueberries.
- Try not to over mix. It will change the texture of the muffin and cause them to be tough and unevenly baked.
- Do not over mash the bananas for the same reasons above.
- The batter should be thick
- You can freeze the the muffins for up to 3 months.
- Store them in the refrigerator for up to 3 days in an air-tight container.
Almond Flour Banana & Blueberry Muffins
Ingredients
- 3 medium overripe bananas
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups almond flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Cup blueberries
- 8oz of greek yogurt or 1/4 cup of coconut oil
Directions
- Preheat the oven to 350 and cut to size parchment paper or use cupcake liners and fill your muffin pan. If you do not have either you can grease with cooking spray or butter
- In a large bowl, whisk together dry ingredients. 2 1/2 cups of almond flour, 1/2 tsp of baking powder, 1 tsp of baking soda and 1/4 tsp salt.
- Add in the wet ingredients. 2 eggs, Coconut oil or Greek yogurt, 1 tsp of vanilla extract and lightly mashed bananas. Stir using a wooden spoon until combined.
- Gently fold in the cup of blueberries.
- Spoon in the batter into the prepared muffin pan.
- Bake 20-25 Minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5-10 minutes.
- Enjoy!
