Easy Gluten Free Banana Muffins that only require one bowl and less than 40 minutes to make! I can’t get enough of these and I know you will love them as much as I do!
These keto chocolate chips muffins and strawberry muffins are absolutely amazing but these banana muffins currently have my heart! Especially topped with some sugar free nutella! I love to make a batch of these moist banana muffins as part of my weekly meal prep for a delicious snack or to have as a breakfast. I brought this recipe into the office and they did not last long at long, they are a huge hit with everyone! These delicious banana muffins are adult and approved and come together to easily and quickly that you don’t have a reason to not make them! If you have some overripe bananas that are ready to be baked into some goods, what are you waiting for?!
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INGREDIENTS YOU NEED
- 3 overripe bananas
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar
- 3 cups almond flour
- Optional: 1/2 cup chocolate chips
Instructions To Make Banana Muffins
- Preheat your oven to 350 degrees F and line a muffin tin with muffin liners, set aside.
- In a large bowl mash your bananas until smooth, whisk in your eggs until incorporated.
- Whisk in your vanilla extract, cinnamon, baking soda, salt, and sugar until smooth.
- Whisk in your almond flour until smooth and mix in your chocolate chips.
- Using a cookie dough or ice cream scoop, fill your muffin liners about 3/4 full with your muffin batter and bake for 25-30 minutes or until a toothpick comes out mostly clean.
- Allow to cool for at least 30 minutes and enjoy!
Products
Gluten Free Banana Muffins
Ingredients
- 3 overripe bananas
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar
- 3 cups almond flour
- 1/2 cup chocolate chips optional
Instructions
- Preheat your oven to 350 degrees F and line a muffin tin with muffin liners, set aside.
- In a large bowl mash your bananas until smooth, whisk in your eggs until incorporated.
- Whisk in your vanilla extract, cinnamon, baking soda, salt, and sugar until smooth.
- Whisk in your almond flour until smooth and mix in your chocolate chips.
- Using a cookie dough or ice cream scoop, fill your muffin liners about 3/4 full with your muffin batter and bake for 25-30 minutes or until a toothpick comes out mostly clean.
- Allow to cool for at least 30 minutes and enjoy!
Nutrition
Frequently Asked Questions About Gluten Free Banana Muffins
If you are worried your bananas won’t be overripe in time, to speed the ripening process, put the bananas in a paper bag and loosely fold down the top. Add an apple or a couple of already very ripe bananas. Your bananas should ripen in just a day or two using this method.
Generally speaking, your muffins will come out flat because they are under baked, you used inactive leavening ingredients, or you over mixed your batter.
Having typically refrigerated ingredients at room temperate (like eggs/butter/milk) helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light.
Common causes of dry muffins are overbaking or overmixing the batter. They can also become dry when they are left in the pan for too long after baking.
More Recipes You Might Enjoy:
- Gluten Free Low Carb Sugar Free Banana Cream Pie
- Easy Homemade 2 Ingredient Vanilla Extract
- Gluten Free Low Carb Banana Pudding Cheesecake Without Added Sugar
- Easy Fluffy Low Carb Pancakes With Almond Flour
- Fluffy Gluten Free Keto Chocolate Chip Muffins
- Almond Flour Sugar Free Low Carb Blueberry Muffins
- Best Healthy Dairy Free Banana Pudding Without Added Sugar
- Almond Flour Sugar Free Low Carb Strawberry Muffins
- Almond Flour Sugar Free Low Carb Blueberry Muffins
- Fruit Recipes
- Gluten Free Muffins Loafs
literally my favorite, I keep them on hand for breakfast
Thank you, I love making these ahead of time for an easy breakfast!