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If you have bananas and almond flour in your refrigerator, I am going to bet you have the all the items to make this delcious muffin. It’s a very forgiving recipe, so if you don’t have coconut sugar use brown sugar or if you are totally sugar free just leave it out! These are such a treat, but are packed with protein, vitamin E, magnesium, potassium, and fiber.
I adapted the recipe from Elana’s Pantry‘s basic almond flour muffin. She’s amazing and really one of the leaders in Paleo Cooking. Elana is a wonderful resource. Check out her blog.
I was most impressed with the texture of these. Frankly, it’s hard to get great flavor and have a normal texture when you aren’t cooking with all- purpose flour. However, these muffins are basically fail proof. I made them once and forgot the vinegar and baking soda (I should never multi-task) and we still gobbled them all up.
- 1 cup of almond flour
- 2 eggs
- 1/4 cup of coconut sugar (or brown sugar)
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of apple cider vinegar
- 1 teaspoon of vanilla
- 1/4 teaspoon of cinnamon
- 1/8 teaspoon of nutmeg
- Dash of salt
- 1 banana mashed
- Preheat oven to 350.
- Line cupcake pan with parchment liners.
- Mash banana.
- Whisk in eggs.
- Stir in flour and remaining ingredients.
- Scoop dough evenly into 9 cupcake parchment cups.
- Bake for 15-20 minutes.
If you are totally sugar free, omit the coconut sugar and lean on the banana to lightly sweeten.
I highly recommend using these Parchment cupcake liners as they keep the muffins from sticking! They are also great for making mini egg bites to reheat during the week like I did here. P.S. My kids eat these but won’t eat eggs anymore. What on earth? But, it makes for very little clean up in the morning, so I am thrilled about that!