BANANA MUFFINS | healthy, paleo, vegan friendly recipe

32
63



Banana Muffins made with almond flour and chocolate chips is a paleo and vegan-friendly recipe that is perfect for meal prep! This banana muffin recipe is rich in protein and healthy fats and free of all refined flours and sugars. Plus it’s family-friendly and easy to make!

SUBSCRIBE:

PRINT RECIPE:

TIMESTAMPS
0:00 Intro
0:56 Pre-heat oven and line your muffin pan
1:18 Combine dry ingredients
1:35 Prepare your wet ingredients
2:08 How to make a chia egg and keep the recipe vegan
2:50 Continue with the wet ingredients
3:30 Add the wet ingredients to the dry ingredients
3:45 Add the chocolate chips
4:21 Add ingredients into muffin pan
5:00 Pop in the oven for 20-25 minutes
5:15 Let cool and enjoy
5:51 Bloopers

FAVORITE FOODS + KITCHEN TOOLS:
Almond Flour:
Chia Seeds:
Monkfruit Blend:
Stevia Sweteened Chocolate Chips:
Vegan Chocolate Chips:
12-Cup Muffin Pan:
Wooden Spoon:
Muffin Liners:
Spouted Glass Measuring Cup:
Glass Mixing Bowls:
Glass Storage Containers:

WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:

MORE C&D BANANA MUFFIN RECIPES
Bakes Banana Muffin Cups:
Banana Bread Muffins:
Gluten-Free Banana Muffins:
Best Healthy Banana Bread:

BANANA MUFFINS RECIPE
2 1/4 cup almond flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
3 ripe bananas (12-14 ounces)
3 tablespoons monk fruit*
1 teaspoon vanilla extract
1/2 cup chocolate chips
2 eggs

INSTRUCTIONS
Preheat the oven to 350 (180 C) degrees. Line a 12-cup muffin pan with muffin liners or grease the pan.

In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.

Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.

Add the eggs, maple syrup, and vanilla to the bananas and mix until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Add half of the chocolate chips and stir them in.

Divide the batter into all the muffin cups. Sprinkle the remaining chocolate chips evenly over the top of the batter.

Bake 20-22 minutes, until the muffins are puffed and golden brown. Cool 5 minutes, then transfer to a wire rack to cool completely.

NOTES
Muffins will keep 5-7 days when stored in the fridge or can be frozen for up to 3 months.

NUTRITION
Serving: 12g | Calories: 194kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 62mg | Potassium: 167mg | Fiber: 3g | Sugar: 9g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg

Disclaimer: product links may include affiliate links.
#bananamuffins #almondflourbananamuffins #bananamuffinrecipe

source

Comments

comments

32 COMMENTS

  1. Happy Friday! I'm excited to share my new favorite muffin recipe – DELIGHTFUL Banana Muffins that are made with almond flour. This healthy muffin recipe is keto, paleo, and vegan friendly. It's easy to make, perfect for meal prep, and insanely delicious. I hope you get to try them this wekeend! XO-Dani

  2. They look fantastic will try them on Monday hopefully, love this recipe. I‘ve left Almond flour after my Vaccinations because of my allergies…
    I had had Pfizer ones.
    So scared to eat any nuts family at these periods.
    Now my body is strong again and I feel like I can go back to my almonds again. I will grind the almonds at home.
    Thanks for the tips as well.
    There was no olive oil in this one will check again.
    Since I've been convinced that coconut oil is blocking the arteries left using this oil. On my neck, I have got an artery that has calcifications %25 blocked.
    So only use pure Olve Oil which is safe for people like me. Thanks again will continue to follow you.
    The reason I've mentioned these issues at first, is I'm a health fanatic secondly you began to mention healthy staff more in your podcasts.
    Also, I follow Dr Sinclair's regime🤗💊💊
    Thanks again. God Bless you & family 🙏🌹💃🥑🥦🍆🌶

  3. Just made this recipe tonight. The muffins were delicious and moist. They were very tender and delicate, so I would suggest using paper liners in your muffin pan, as I had a very difficult time getting these out without breaking them, even using an oiled and non-stick muffin pan. They were great however and I will be making them again- only this time with paper liners.

LEAVE A REPLY