Almond Flour Banana Muffins With Warming Spices
These Almond Flour Banana Muffins are tender, lightly spiced, and naturally sweetened for a wholesome twist on classic banana muffins. Made with simple, nourishing ingredients, they’re perfect for breakfast, snacks, or anytime you need a cozy treat.
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Servings: 9 muffins
Calories: 396kcal
Equipment
- 1 Small blender (optional)
- 2 Medium-sized bowls
Ingredients
- 3 large ripe, bananas
- 2.5 cups almond flour (see note 1)
- 3 eggs (2.5oz/70g each)
- ½ cup maple syrup
- ¼ cup macadamia oil (see note 2 for a substitution)
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp vanilla
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground clove
- ¼ tsp ground ginger
- ¼ tsp salt
- Pinch of nutmeg
- ¼-½ cup dark chocolate chips (optional)
Crumble Topping (Optional)
- ¼ cup pecans or walnuts (optional)
- 2 tbsp coconut sugar (optional)
Instructions
- Preheat the oven to 350ºF/180ºC and line a 12-hole muffin tin with paper liners.
- Add the chopped pecans and coconut sugar to a small bowl and mix to combine (only necessary if adding the topping).
- Mix the almond flour, spices, baking powder, baking soda, and salt in a large bowl.
- Add the banana, eggs, maple syrup, macadamia oil, and vanilla to a small blender and blend until completely smooth (see note 3).
- Pour the wet ingredients into the dry ingredients and gently stir to combine. Mix in choc chips if using.
- Pour the batter evenly into the lined muffin tin and sprinkle over the topping if using.
- Bake for 18-22 mins or until brown on top and a skewer inserted comes out clean.
- Rest the muffins for 5 minutes when they come out of the oven before serving.
Video
Notes
Note 1: Use blanched, finely ground almond flour for the lightest texture; almond meal makes a significantly heavier crumb so is not the best choice.
Note 2: If macadamia oil is difficult to find replace it with a light olive oil to keep the flavour neutral.
Note 3: All the wet ingredients can be combined in a bowl if preferred however, making a smoothie like consistency to add to the batter is what helps the muffins become quite fluffy.
Bake muffins on the middle rack in a fully preheated oven. If your oven browns unevenly, rotate the pan halfway through baking. The muffins are done when they’re golden brown, and a skewer comes out clean when inserted into the muffin’s centre.
Store in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days or freeze for up to three months.
Nutrition
Serving: 1muffin | Calories: 396kcal | Carbohydrates: 35g | Protein: 10g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 183mg | Potassium: 269mg | Fiber: 5g | Sugar: 21g | Vitamin A: 111IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 2mg
