Description

Soft, moist, and naturally sweet grain-free muffins made with just five ingredients. These egg-free, paleo-friendly treats are perfect for a grab-and-go breakfast or snack.

Ingredients

Scale

3 large ripe bananas (about 1 ½ cups mashed)
1 ½ cups blanched almond flour
¼ cup pure maple syrup
¼ cup melted coconut oil
1 teaspoon baking soda
½ teaspoon salt
Optional: dark chocolate chips, chopped walnuts, or cinnamon

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Peel ripe bananas and mash them in a large mixing bowl until completely smooth.
Add melted coconut oil, maple syrup, and salt to the mashed bananas; whisk until well combined and glossy.
Add almond flour and baking soda to the wet mixture; stir gently with a spatula until just incorporated. Do not overmix.
Divide batter evenly among muffin cups, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.

Notes

Use very ripe, black-spotted bananas for natural sweetness. Ensure baking soda is fresh for proper rising. Cool muffins completely to prevent crumbling. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Almond flour can go rancid, so check freshness before use.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 140
Sugar: 7
Fat: 9
Saturated Fat: 4
Carbohydrates: 12
Fiber: 2
Protein: 4

Keywords: paleo, grain-free, gluten-free, dairy-free, egg-free, banana muffins, almond flour, healthy breakfast, meal prep, vegan