Vegan Almond Flour Banana Muffins
Soft, moist and easy to make these vegan almond flour banana muffins are gluten-free and egg free! With only 10 ingredients and lightly sweetened with ripe bananas they are perfect for breakfast, snack or dessert.
Servings: 12 Servings
Calories: 222kcal
Ingredients
- 1 cup mashed bananas , 2 or 3 small
- 1/2 cup almond butter
- 1/4 cup cinnamon applesauce
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup dark chocolate chips , dairy free
- 1/4 cup mini chocolate chips , optional
Instructions
- Preheat the oven to 350F. Line a 12-count muffin tin with liners or use coconut oil to grease and set it aside.
- Using a large bowl, add the bananas and mash well with a fork.
- Once the bananas are completely mashed, add all remaining ingredients (except the chocolate chips) to the bowl. Use an electric mixer to combine.
- Fold the dark chocolate chips into the muffin batter.
- Fill the muffin tins 3/4 full, and sprinkle with optional mini chocolate chips, if desired.
- Bake the muffins for 18-22 minutes or until a toothpick comes out spotless when inserted.
- Once the muffins are done baking, let them cool for about 10 minutes before devouring. Enjoy these delicious and nutritious muffins as a quick breakfast, sweet snack, or dessert.
Notes
- Cinnamon applesauce can be swapped for unsweetened applesauce.
- Chopped walnuts or pecans may be substituted in place of chocolate chips.
- Store muffins in an air-tight container for 3-4 days.
Nutrition
Calories: 222kcal