Welcome to my FIRST Cooking with Ally healthy recipe series!
Do you ever get stuck in a meal or snack rut and craving something delicious but still healthy? I have the PERFECT snack for you! These banana mini muffins are the perfect grab-and-go snack, adorable addition to lunchboxes, and satisfying treat for any time of day. But for those following a gluten-free or grain-free diet, finding delicious and healthy mini muffins can be a challenge. Fear not, friends, because almond flour comes to the rescue!
These Gluten-Free Almond Flour Mini Muffins are not only incredibly easy to make, but they’re also bursting with flavor and packed with a surprising amount of nutrients. Almond flour, the star ingredient, is naturally gluten-free and a great source of protein, healthy fats, and fiber. Plus, it adds a delightful moistness and subtle nutty flavor to these muffins.
Ready to Bake Up a Batch?
The recipe for these Gluten-Free Almond Flour Mini Muffins is simple and requires minimal ingredients. You can easily whip up a batch in under an hour, making them perfect for busy mornings or last-minute cravings.
So ditch the store-bought, gluten-filled options and embrace the goodness of homemade. Bake up a batch of these nutritious and delicious mini muffins, and enjoy a guilt-free treat that your taste buds and body will thank you for!
Bonus Tip: These mini muffins freeze beautifully! Bake a double batch and store them in the freezer for a quick and convenient snack anytime. Just pop them in the microwave for a few seconds to warm them up before enjoying.
Almond Flour Banana Mini Muffins
Ingredients
1 1/2 large ripe bananas
1 large egg
1 Tbsp honey
1 Tbsp melted coconut oil
¾ tsp pure vanilla extract
1 cup almond flour
¼ cup tapioca flour (or cassava powder or arrowroot powder)
¾ tsp baking powder
¾ tsp ground cinnamon
¼ tsp sea salt
**Optional: Add chocolate chips for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers. If you don’t use muffin liners, lightly grease the muffins holes with coconut oil or spray with cooking spray.
- Mash the bananas in a large mixing bowl until they are creamy. Note: if you would like to make the batter in a food processor or a blender, feel free to do so by simply blending all of the ingredients together until combined.
- Add the eggs, pure maple syrup, oil, and vanilla extract to the mashed bananas and mix the wet ingredients until well-combined.
- In a separate mixing bowl, combine the almond flour, tapioca flour, baking powder, cinnamon and sea salt and stir until combined.
- Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick banana bread batter forms. If you’re adding chocolate chips and/or chopped nuts, do so now!
- Transfer the banana bread batter to the muffin tray, filling the holes 2/3 of the way up.
- Top with the remaining chocolate chips and place in the oven to cook for 10-12 minutes.
Nutrition
1 mini muffin is a serving (roughly 1 ounce):
Calories: 25
Carbohydrates: 2.5g
Fat: 1g
Protein: .4g
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Happy eating!
xo,
Ally
Welcome to Allyfit! 