These almond flour banana muffins are soft and tender, honey kissed, and the perfect option for a quick breakfast or snack on the go. Top these gluten-free banana muffins with chopped nuts and chocolate chips, or enjoy them plain either option is delicious!
Ingredients2 cups blanched almond flour, gently packed
¼ cup coconut flour
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon sea salt
1 ½ cups mashed ripe bananas (about 3 large)
3 large eggs
⅓ cup honey
¼ cup coconut oil, just melted (or olive oil)
1 teaspoon vanilla extract
⅓ cup dairy-free chocolate chips, plus more for sprinkling
¼-1/3 cup chopped pecans (or walnuts) for sprinkling
Method- Preheat oven to 350 degrees (F).
- In a large mixing bowl, combine the blanched almond flour, coconut flour, cinnamon, baking soda, and sea salt.
- In a separate mixing bowl, whisk together the mashed bananas, eggs, honey, coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until the batter is smooth (a few lumps are okay). Do not overmix.
- Stir in the dairy-free chocolate mini chips.
- Divide the batter into 16 paper lined muffins tins, filling each ⅔ full, and sprinkle the tops of the muffins with more chocolate chips and the chopped pecans.
- Bake 18-22 minutes, or until the tops of the muffins are gladen and a toothpick, when inserted into the center of a muffin, comes out mostly clean (a few loose crumbs are okay).
- Let cool in the muffin tins for about 10 minutes before removing to a wire rack to cool completely.