Almond Flour Banana Nut Muffins

Close up of almond flour banana nut muffins.

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5 from 1 vote

Delicious, fluffy and oh so nutty, these Almond Flour Banana Nut Muffins are the perfect healthy treat or snack.

Prep Time15

Cook Time17

Total Time32

Course: Snacks

Cuisine: Australian

Diet: Gluten Free

Keyword: almond flour, banana muffins, walnuts

Servings:

Calories: 296kcal

Author: Sarah Bell

Equipment

Sharp knife
Chopping Board
Measuring Cups and Spoons
Whisk
Muffin pan
Muffin liners
Large mixing bowl

Ingredients

2 large ripe bananas
3 large eggs room temperature
1/3 cup extra virgin olive oil mild flavoured
1/3 cup soy milk or milk of choice
1 tablespoon vanilla extract
1 ½ cups almond flour
½ cup tapioca flour
1 ½ teaspoons baking powder
¾ cup coconut sugar
2 tablespoons linseed meal flaxseed meal
1 cup walnuts roughly chopped

Instructions

Preheat the oven to 170°C/338°F (fan forced) . Line a 12-hole muffin pan with cupcake papers.
In a medium sized mixing bowl, mash the bananas.
Add the eggs, extra virgin olive oil, soy milk and vanilla extract to the mashed banana and whisk to combine.
To the same bowl sieve in the tapioca flour and baking powder. Add the almond flour, coconut sugar and linseed meal and stir with a wooden spoon until well combined. Add the chopped walnuts and stir through.
Evenly divide the mixture between the 12 muffin holes. Place into the oven and bake for 17 minutes or until cooked through when tested with a skewer.

Notes

Storage

Once cooled to room temperature, transfer the muffins to an airtight container and store at room temperature for 1-2 days and transfer to the fridge to store for an additional 3 days. In warmer climates, store in the fridge straight away. Freeze in an airtight container for up to 4 months.

Nutrition