Tender, moist, and naturally sweet — these Almond Flour Banana Muffins are the perfect wholesome treat for breakfast, an afternoon snack, or a grab-and-go option on busy mornings.
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Made with ripe bananas, almond flour, and a touch of stevia for sweetness, these muffins deliver big banana flavor with added nutrition from ground flax seeds, oats, and crunchy walnuts. They’re a delicious way to use up those overripe bananas sitting on your counter!
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Ingredients:
- 4 ripe bananas, mashed
- 2 eggs, beaten
- 1/2 cup (125 mL/33g) Pyure Organic All-Purpose Stevia Sweetener
- 1/3 cup (75 mL/83g) milk
- 1/3 cup (75 mL/72g) canola oil
- 1/4 cup (60 mL/26g) ground flax seeds
- 1 teaspoon (5 mL) vanill/4ga extract
- 1 cup (250 mL/81g) large flake oats
- 1 cup (250 mL/100g) almond flour
- 1 tablespoon (15 mL/15g) baking powder
- 1/2 tsp (2 mL/3g) salt
- 1/2 cup (125 mL/95g) mini dark chocolate chips
- 1/2 cup (125 mL/75g) chopped walnuts
Preheat oven to 400F (200C). Grease 12-cup muffin tin; set aside.
In a large bowl, mix together bananas, eggs, sweetener, milk, oil, ground flax seeds and vanilla. In separate bowl, combine oats, almond flour, baking powder and salt; stir into banana mixture just until combined. Stir in chocolate chips. Spoon batter into prepared muffin tin; sprinkle with walnuts. Bake for 18 to 20 minutes or until toothpick comes out clean when inserted into center of a muffin. Let cool in pan for 5 minutes. Transfer to rack; let cool completely.
TIP: Muffins can be wrapped individually and frozen for up to 1 month.
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