Ingredients
Method
- Preheat your oven to 350°F (177°C). Line a muffin tin with paper liners or lightly grease it with melted coconut oil.
- In a large bowl, mix together the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
- Add the almond flour, baking soda, baking powder, and salt to the wet ingredients. Stir until just combined, making sure not to overmix.
- Divide the batter evenly among the prepared muffin cups (about 82g per cup).
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use very ripe bananas: the riper they are, the sweeter and more moist your muffins will be. Look for bananas with plenty of brown spots.
- Do not overmix the batter: mix just until the dry ingredients are combined with the wet. Overmixing can lead to tough muffins, which is especially noticeable with gluten-free flours.
- Storage and reheating: Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them for up to 3 months; thaw at room temperature or reheat briefly in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overmix the batter: mix just until the dry ingredients are combined with the wet. Overmixing can lead to tough muffins, which is especially noticeable with gluten-free flours.
- Storage and reheating: Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them for up to 3 months; thaw at room temperature or reheat briefly in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.