Almond Flour Banana Muffins
An easy one-bowl recipe that is super moist and tender with crushed pecans.
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Servings: 16 muffins
Equipment
- muffin tin
- muffin cups
- large bowl
- cookie scoop
Ingredients
- 3 medium overripe bananas with brown spots
- 3 eggs
- ⅓ cup cane or white sugar or sweetener of choice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 3 cups almond flour
- 1 cup pecans crushed
Instructions
- Preheat oven to 350°F.Line the muffin tin with muffin cups or spray with nonstick cooking spray.
- In a large bowl, mash the bananas until smooth and no large lumps are present. Add eggs, sugar, vanilla extract, cinnamon, baking soda, baking powder, and salt. Mix vigorously until smooth and bubbly. Stir in flour until just combined. Don't over mix. Fold in pecans (reserving a small amount for topping if desired).
- Scoop batter into muffin cups using a cookie scoop. Top with crushed pecans if desired. Bake 25-28 minutes until firm and cooked through.