Yaidy Santiago Bananas have many important nutrients and antioxidants. That makes these almond flour banana bread muffins the perfect grab and go breakfast.
These muffins are designed to keep you full for longer and to give you all the energy you need to start your day.
You can also swap the pecans for any other low carb and keto friendly topping to have some variety throughout the week. I like pecans because they contain monosaturated facts that help reduce the risk of heart disease.
They are also a natural source of protein and provide 10% of the recommended daily fiber intake. Nothing makes me feel better than staring the day making the right food decisions.
Almond Flour Banana Bread Muffin Ingredients:
- 3 ripe bananas
- 1 1/2 cup almond flour
- 1 tsp baking soda / or 3 tsp baking powder
- 3/4 tsp cinnamon
- 2 tbsp coconut oil, melted
- 2 tsp vanilla extract
- 3 large eggs
- 1/4 cup honey
- 2/3 cup walnut roughly chopped
How ripe should my bananas be?
Make sure that the bananas have brown spots on them and are mushy to the touch. The more brown spots the better; this will ensure that your muffin batter gets a smooth consistency and it’s able to combine all the ingredients.
Your batter should be beaten well until it is all combined with no clumps before folding in any of the mix-ins. Save some of those mix-ins to sprinkle them on top before it goes into the oven.
Enjoy your Muffins, you deserve a great breakfast everyday!
Sweet recipes you might like:
Don’t forget to leave a comment and share your picture with me on Instagram @sweetketolife I love seeing your creations. Tag me!
Almond Flour Banana Bread Muffins Recipe Card
Almond Flour Banana Bread Muffins
Equipment
- mixing bowl
Ingredients
- 3 ripe bananas
- 1 ½ cup almond flour
- 1 tsp baking soda or 3 tsp baking powder
- ¾ tsp cinnamon
- 2 tbsp coconut oil melted
- 2 tsp vanilla extract
- 3 large eggs
- ¼ cup honey
- ⅔ cup walnut roughly chopped
Instructions
- Preheat the oven to 350°F
- Mash three ripe bananas in a mixing bowl.
- Add melted coconut oil, vanilla extract, 3 large eggs and 1/4 cup of honey. Whisk until combined.
- Mix in the almond flour and baking soda until the batter is smooth without any almond flour lumps.
- Fold in the 2/3 cup of walnuts. Leave some to sprinkle on top.
- Pour the batter in muffin tin and place in the oven for 30-35 minutes or until the top gets lightly browned.
Notes
