Description
These paleo banana muffins are made with almond flour and only sweetened with bananas. They're soft, tender and delcious!
Ingredients
Scale
- 2 cups blanched almond flour (180g) spooned & leveled
- 1/3 cup tapioca starch (42g)
- 1 1/2 tsp paleo baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1/2 tsp ground ginger (optional)
- 1/4 tsp ground nutmeg (optional)
- 1 cup mashed bananas (245g) 2-3 large bananas
- 3 large eggs
- 1/4 cup avocado oil
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 11 muffin paper or silicone liners.
- In a large mixing bowl, combine the dry muffin ingredients. This includes the almond flour, tapioca starch, baking powder, salt and spices.
- Mix in the wet ingredients: mashed banana, eggs, avocado oil and vanilla.
- Scoop the batter into your lined muffin tin, filling each slot about 3/4 full.
- Place the muffins in your oven and bake at 350 degrees for 20-25 minutes.
- After baking, remove the muffins from your oven. Let them cool for 5 minutes in the muffin tin, then transfer them to a wire cooling rack.