Banana Almond Flour Muffins (Gluten Free)

These muffins are a nutritious and delicious option for breakfast or a snack. Made with ripe bananas and almond flour, they’re naturally gluten-free and packed with fiber, healthy fats, and protein. Sweetened with banana and a touch of agave or honey, they’re lightly sweet and moist. Perfect for meal prep or on-the-go fuel!

Ingredients 

• 1 cup mashed over-ripe banana, about 1 large banana

• 2 large eggs

• 2 tablespoon agave

• 1 tablespoon melted coconut oil or butter

• 2 teaspoon vanilla extract

• 2 cups Banana Almond Flour

• 1 teaspoon cinnamon

• 1 teaspoon of baking soda

• ½ teaspoon baking powder

• Optional – ½ cup of chocolate chips (Lilys), walnuts or pecans

Instructions

1.                  Preheat oven to 350°F and line cupcake tin with liners.

2.                  In a large mixing bowl, whisk together the mashed bananas, eggs, agave, coconut oil, and vanilla extract.

3.                  Pour almond flour, cinnamon, baking soda, and baking powder. Mix until completely combined.

4.                  Add (optional) chocolate chips, walnuts, or pecans.

5.                  Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra mix-ins on top.

6.                  Bake for 18 – 20 minutes, or until a toothpick comes out clean.

Enjoy!