Almond Flour Banana Muffins - #MuffinMonday

I have baked a couple things with almond and coconut flour before but this is the first batch I really enjoyed. The texture is, of course, different from regular flour muffins but the flavour is amazing and they are super moist. My only regret is that I forgot to add some xanthan gum to see how that would affect the texture. Next batch. for sure!

Almond Flour Banana Muffins

Yield: 12 muffins

Ingredients

3 bananas

2 eggs

1/4 cup oil

1/4 cup sweetener (I used regular sugar)

1 teaspoon vanilla

2 1/2 cups almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt 

1/3 cup add-ins (chocolate chips, nuts; optional)

Directions

Preheat oven to 350 F. Line a 12-count muffin pan. These might stick so I would definitely use a liner over greasing the pan just in case. 

In a bowl, mash the bananas then add the eggs, oil, sweetener, and vanilla. Whisk together. 

Whisk together the almond flour, baking powder, baking soda, cinnamon, and salt. If your almond flour has lumps, definitely sift it beforehand. 

Gently fold the dry ingredients into the wet ingredients until just combined. If you're using add-ins, gently stir them in, reserving a few to sprinkle on the top. 

Divide the batter evenly among the muffin wells. 

Bake 20-22 minutes or until a toothpick inserted inside a muffin comes out clean. 

Notes

• Recipe from Piping Pot Curry

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