Inside: Moist and fluffy delicious Almond flour Banana Muffins that are gluten and dairy free

Just recently I was advised to go gluten free due to an ongoing autoimmune disease. While I wasn’t really thrilled with the idea, I was ready to switch if it meant I would feel better in the long run.

With switching to a gluten free diet, I had to learn all about the gluten free flour options out there. We are a from scratch family, meaning I like to make most everything from scratch. The gluten free bakery options at the grocery store were full of nasty preservatives something I wasn’t interested in eating.

These Almond Flour Banana Muffins are fluffy and moist. There are grain free, dairy free and sweetened with coconut sugar. They are a favorite in our household, even my daughter likes them.

Variations:

Chocolate Chips – are a great addition to these muffins. Enjoy Life chocoalate chips are our favourite. Made with only a few ingredients (Cane Sugar, Unsweetened Chocolate, Cocoa Butter, Dried Rice Syrup, Salt) they are gluten and dairy free.

Walnuts – Chopped up walnuts are another great addition to these muffins.

Zucchini – Shredded zucchini are great to help make these a bit more nutritious. A great way to use some of the zucchini you may have in your freezer from the garden harvest. (Make sure to thaw and squeeze all the water out)

Coconut Sugar – If you don’t have coconut sugar you can subsitute it for regular sugar.

Why you will love these Almond Flour Banana Muffins

Easy to make – These are a one bowl recipe, which makes making them and clean up a breeze. Most ingredients you probably have on hand. if not it is easy to substitute.

Great anytime of day – Since the sugar content is low, don’t feel guilty enjoying these muffins anytime of day.

Kids love them – even if your kids aren’t gluten free, sometime substituting regular all purpose flour is nice once in a while. They are lower in sugar which is a bonus for you.

Diet Restrictions – These Muffins are Gluten Free, Grain Free, Dairy Free and Paleo. They are great for anyone with certain food sensitivities.

Almond Flour Banana Muffins

Ingredients:

3 mashed over ripe bananas

2 eggs

1/4 cup coconut sugar or regular sugar

1/2 tsp vanilla extract

2 cups almond flour (or any gluten free flour)

1 tsp baking soda

1/2 tsp baking powder

1 pinch of salt

1/2 cup mix ins (chocolate chips, walnuts, or zucchini) – Optional

Instructions:

1. Preheat the oven to 350 degrees F.
2. Mash bananas into a large bowl. Add eggs, coconut sugar, and vanilla. mix with a kitchen aid or hand mixer.
3. Add almond flour, baking soda, baking powder and salt.
4. Mix together, once incorporated add in 1/2 cup of mix ins and fold in.
5. Line muffin pan with liners
6. Scope batter into muffin tin, fill to 3/4 full.
7. Bake at 350 degrees, for 20-25 minutes
8. Allow muffins to cool in the muffin pan for 5 minutes before transferring them to a cooling rack.

If you would like to freeze for late, just place baked muffins in a plastic bag or freezer safe container. Good to freeze up to 3 months.

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