Banana Bread Muffins
Banana Bread is so good! Just typing the words “Banana Bread” makes me think of how good it smells while it’s baking. The problem I face with most muffins and breads is that they are not all that good for you. That is, until now… Here is the recipe you have been waiting for!
This recipe for Banana Bread Muffins has no added sugars, no white flour, is anti-inflammatory, is naturally gluten free, and is paleo! So how can they be so delicious? It’s all in the banana. Seriously! If the banana isn’t severely going brown, like the fruit flies are about to attack, then you should wait another day. The banana should be yellow with a lot of dark spots all over it. If it’s already turned black, you have waited too long. Just feed it to the fruit flies, LOL.
Jump to RecipeThis post contains affiliate links, which means I’ll earn a small commission if you purchase through my link at no cost to you. Please see full disclosure here. I appreciate your support.
Where to buy the Banana Bread Muffin ingredients
Most grocery stores nowadays have a lot of healthy alternatives readily stocked and available. Whole Foods is always my go-to if I need something today and can’t find it at the regular store. Of course, Amazon usually has everything, and they ship next day.
The recipe calls for two types of four: almond flour, which I actually bought from Costco. It was a lot cheaper than anywhere I could find, but I did have to buy a large bag. The second flour is tapioca flour. I chose to include tapioca flour in this recipe because it naturally adds a hint of sweetness. It also makes the texture a bit nicer than only using almond flour.
Other than that, the rest of the ingredients are just your regular, around the house things, like apple sauce and eggs.
Muffin Cups
Ok, so here’s the deal on muffin cups: since these muffins don’t have any oils or fats added, they will stick to the sides of a regular muffin cup. To avoid this problem, I use parchment paper muffin cups. I have only tried the Paper Chef brand, and they are excellent! They work so well, that I line all of my muffins and cupcakes with them now. I’m sure other brands will work just as well; if you try them, let me know.
Here is the recipe. Please make it and drop a comment to let me know how they turn out!
Banana Bread Muffins
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 potato masher (a fork will also work)
- measuring cups
- measuring spoons
Ingredients
- ½ cup almond flour
- ½ cup tapioca flour
- 1 tsp. baking powder
- 1 pinch salt
- 2 very ripe bananas
- 2 eggs
- ¼ cup apple sauce no sugar added
- 1 tsp. pure vanilla extract
- about 20 pecans or walnuts optional
Instructions
- Preheat oven to 350°
- Line a muffin tin with parchment paper muffin cups, set aside.
- In mixing bowl, thoroughly mix almond flour, tapioca flour, baking powder, and salt.
- In a separate mixing bowl, mash the banana with a potato masher (or fork) until no clumps remain.
- Mix with the mashed banana: eggs, apple sauce, and vanilla.
- Mix the banana mixture into the dry ingredients mixture and stir well.
- Fill each muffin cup to a little over halfway.
- Option to top each muffin with 2 nuts each.
- Bake at 350° for about 15 min.
- Test the middle muffin for doneness by placing a knife or a toothpick into the center. If the toothpick or knife comes out with a wet batter, cook an additional 2 minutes and test again. If the toothpick or knife comes out clean, remove the muffins from the oven.
- Remove the ovens from the muffin tin immediately to avoid burning the outsides of the muffins.
