Banana Muffins

9 Muffins
40 min

These banana muffins are a simple and healthy treat that can easily be eaten for breakfast or as a snack. There is no refined sugar added into these muffins, as the sweetness comes from the ripened bananas and pure maple syrup.


I love to add walnuts for an extra crunch, or sometimes dark chocolate chips. The square muffin tins I have chosen to bake mine in for this recipe yields 9 muffins (measures 6cm x 6cm x 2cm), but if using a regular cupcake/muffin tray, you will get 12. You can also bake these in a loaf tin.


These muffins are very moist, you may bake them for slightly longer if you prefer them to be less moist.

Recipe details

  • 9  Muffins
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients


  • 250-300g very ripe bananas (about 2 peeled large bananas)
  • 1/3 cup pure maple syrup
  • ¼ cup coconut oil
  • 1 and 3/4 cups (150g) almond flour
  • 2 eggs
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • 1/3 cup walnuts or choc chips

Instructions


Add bananas, maple syrup, coconut oil, eggs, and vanilla extract into a large bowl and mix.
Add almond flour and baking powder and combine well.
Fold in choc chips or walnuts.
Pour batter evenly into muffin/cupcake trays, or into a loaf tin approximately 20cm x 10cm, lined with parchment paper.
Bake at 180c for 45 minutes.
Allow to cool slightly before removing from tray.

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