Almond Flour Banana Muffins ( Vegan Option)
Almond Flour Banana Muffins – gluten free banana muffins made with almond flour. These muffins are moist and flavorful and lightly sweetened. Eggless option included!
Servings: 7
Equipment
- Oven
Ingredients
- 1 cup + 1 tbsp almond flour loosely packed
- ¾ cup mashed ripe banana
- 2 small eggs ( or flax egg) see note for flax egg recipe
- 8 teaspoon sugar amount of sugar depends on how sweet the banana is
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon powder
- ¼ teaspoon orange zest optional
Instructions
- Preheat the oven to 350 F or 175 C.
- In a bowl add almond flour, salt, baking soda and cinnamon powder. Stir until combined.
- In a large bowl add mashed banana, vanilla extract, sugar and eggs. If you want to make it eggless, replace eggs with flax egg.
- Using a whisk, mix it till well combined. Add the dry ingredients to the wet ingredients.
- Using a spatula, fold the ingredients until well combined. Add orange zest and mix it. The batter will be semi thick. If its too runny, you may want to add little more almond flour.
- Spoon the batter into muffins liners (fill up to ⅔ of the liner).
- Bake in the pre heated oven 350 F or 175 C for 16 -17 minutes, or until tooth pick inserted comes out clean.
- Let the muffins cool in the tray for 10 minutes, then transfer it to a rack and cool completely (for atleast 30 minutes) and enjoy!
Notes
If using flax egg - mix 2 tbsp flax seed meal with 5 tbsp with water. Stir it and let rest for 10 minutes. The mixture will become jelly. Use it in the place of 2 eggs.
Use banana which are dark in color, they have the best taste and sweetness.
Do not tightly pack the almond flour, just spoon it and level it off on the top.
I tried the recipe with egg and with flax egg. Flax egg muffins tasted just like the regular one, but will not be as fluffy.
Please follow the recipe with the exact measurements to get the right taste and texture.