These are the tastiest banana almond flour muffins! Healthy, gluten-free and easy to make.
- 2 cups (224g) almond flour
- 1 3/4 cups (158g) rolled oats
- 1 tsp cinnamon
- ½ tsp baking soda
- 2 tsp baking powder
- ⅓ cup (75g) butter, melted
- ½ cup (106g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup (71g) plain greek yogurt
- 2 medium bananas, mashed
- ¼ cup (29g) walnuts, chopped
- ½ cup (85g) semisweet chocolate chips
- Preheat the oven to 400F. Line a muffin tin with muffin liners.
- In a large bowl, mix the almond flour, rolled oats, cinnamon, baking soda and baking powder together.
- In a medium sized bowl, mix the melted butter and brown sugar together. Beat in the eggs one at a time. Then beat in the vanilla extract, greek yogurt and mashed bananas.
- In two parts, add the wet ingredients to the dry ingredients, stirring only until just combined.
- Gently fold in the walnuts and chocolate chips.
- Divide the batter evenly into the 12 muffin tins. Bake for 5 minutes and then decrease the oven temperature to 350F. Continue to bake for another 17-20 minutes until a toothpick comes out mostly clean and the muffin tops are golden and crispy.
- Let these muffins cool to room temperature before serving.
- Don’t be afraid to fill the muffin liners up almost all the way to the top. Almond flour doesn’t rise as much as regular flour so the muffins won’t spill over.
- Baked goods with almond flour fall apart more easily when they are warm. Let these muffins cool to room temperature before eating so they are not too crumbly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baked
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 298
- Sugar: 14.6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5.5g
- Unsaturated Fat: 12.2g
- Trans Fat: 0.2g
- Carbohydrates: 29.1g
- Fiber: 4.7g
- Protein: 7g
- Cholesterol: 14mg
Keywords: banana, almond flour, gluten free, breakfast muffins