Banana Bread Muffins
The best healthy banana bread muffins out there.
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.
Notes
To make banana bread: line a bread loaf pan with parchment paper, set aside. Triple the recipe and cook at 350 degrees for about 1 hour.