Almond Flour Banana Muffins (Soft & Fluffy)
These almond flour banana muffins are soft, moist, and naturally gluten-free. Made with Greek yogurt and without refined sugar, they are perfect for breakfast, snacks, or meal prep.
Equipment
large mixing bowl
Medium mixing bowl for eggs and sweetener,
Electric or hand held whisk,
Muffin baking tray for 6 large or 12 small muffins
Ingredients
- 3 cups almond flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- ½ cup coconut sugar or maple syrup
- ⅔ cup yogurt
- 6 –7 tablespoons melted butter or coconut oil
- 2 ripe bananas 1 ½ mashed, the other half saved to slice for topping later
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 170°C / 340°F. Grease the muffin baking tray.
- Whisk eggs and sweetener until pale.
- Mash one and a half banana with a fork, leaving the half to slice and top once in the muffin tray.
- In a separate bowl, mix dry ingredients.
- Add wet ingredients including mashed banana into dry and mix gently and whisk again until combined well. Don't overmix it.
- Divide batter into muffin cups, filling them almost to the top.
- Top with a couple of slices of banana each muffin.
- Bake for 18 minuts for smaller 12 muffins or for 22 minutes for larger 6 muffin tray.
- Cool on a cooling rack before serving.
Notes
⭐ Nutrition (per smaller muffin)
Using coconut sugar
Calories: ~320Protein: ~9g
Fat: ~24g
Total carbohydrates: ~15g
Fiber: ~4g
Net carbs: ~11g
Sugar: ~7–8g
Using allulose
Calories: ~290Protein: ~9g
Fat: ~24g
Total carbohydrates: ~11g
Fiber: ~4g
Net carbs: ~7g
Sugar: ~2–3g Nutrition will vary slightly depending on the sweetener used and muffin size (large vs smaller muffins).
Nutrition
Serving: 1small muffinCalories: 320kcalCarbohydrates: 15gProtein: 9gFat: 24gFiber: 4gSugar: 8g
Tried this recipe?Let me know how it was in the comments below.