This Almond Flour Banana Muffin recipe will be your new favourite healthy muffin recipe! Delicious, gluten and made with simple ingredients, these muffins have the best of both worlds with almond flour and nutritious oats!
Pre-heat oven to 350 degrees F. Line 12-tin muffin pan with silicone muffin cups.
Combine the almond flour, oats, baking powder, salt in a large bowl with a wire whisk or spoon.
In another separate medium bowl, add the eggs, mashed bananas, Greek yogurt, maple syrup and vanilla. Combine well by whisking it all up with a wire whisk.
Add the wet ingredients to the bowl with the dry ingredients. Stir to combine well with a spatula. Don't over-mix but stir just until the muffin batter is fully combined and no dry spots are there. Then stir in walnuts.
Divide muffin batter between 10 muffin tins. Bake at 350 degrees F for 23-25 minutes or until an inserted toothpick comes out clean.
Notes
If your almond flour is lumpy or not "fine", you can sift it to get a better consistency.Using a fine mesh sifter, sift the almond flour into a large bowl. Push through any large chunks. Then from that bowl of sifted almond flour, spoon into the measuring cup what you need for this recipe.Store muffins in an air tight container in the fridge to keep for up to 4 days.Nutritional breakdown is approximate for 1 muffin.
Nutrition Facts
Almond Flour Banana Muffins with Oats
Amount per Serving
Calories
266
% Daily Value*
Fat
19
g
29
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.5
g
Cholesterol
33
mg
11
%
Sodium
196
mg
9
%
Potassium
107
mg
3
%
Carbohydrates
18
g
6
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
57
IU
1
%
Vitamin C
1
mg
1
%
Calcium
131
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.