Yum! Banana Almond Muffins are so yummy and healthy. I try not to make too many sweets for my family especially being that we have a toddler. I’d prefer him not to know about candy and sugary desserts until he is much older. Though these treats may not a staple in our house it is nice to have them every once in a while. These muffins are packed with protein and so incredibly delicious I bet your family will have a hard time not tearing through them. Helpful tip…freeze them! They will certainly last longer in our house that way.
The Dry Ingredients:
3 c almond flour
1 1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
pinch of nutmeg
The Wet Ingredients:
2 egg replacer
1 c mashed banana (2 small)
1/2 c maple syrup
1/2 c almond milk
1/4 c coconut oil
1 tsp vanilla extract
Pre-heat the oven to 350 degrees.
Grease a cupcake tray with coconut oil or (I used) paper cupcake cups. I find the paper cups are less messy.
Mix the dry ingredients in one large mixing bowl and the wet in a separate large mixing bowl. Once everything is mixed well. Add the dry mixture to the wet and mix well.
Pour the batter into each cup filling it just about to the top.
Place them in the oven for 30-45 minutes. To check doneness, stick a toothpick or knife in the center of the most centered cupcake. If it comes out clean the muffins are done. If the toothpick or knife come out wet and sticky put the tray back in the oven for another 5 minutes and test again.
Once the muffins are done, remove them from the oven and place on a cooling rack for at least 10-15 minutes before eating.