Your family will love these fresh banana muffins. These grain free almond flour banana muffins, packed with nearly a pound of mashed bananas, are hearty and filling. And when serving them try adding a few banana slices on the top. They freeze beautifully, too, so make a double batch!
- 2 cups finely ground blanched almond flour
- 1 cup tapioca starch/flour
- 1 teaspoon (Paleo) baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup pure maple syrup
- 3 tablespoons virgin coconut oil, melted and cooled
- 3 eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 2 cups peeled and mashed ripe bananas (from about 4 medium-large bananas)
- Preheat your oven to 300°F (not a typo). Grease and/or line a standard 12-cup muffin tin and set it aside.
- In a large bowl, place the almond flour, tapioca starch/flour, baking powder, baking soda, and salt, and whisk to combine well. Create a well in the center of the dry ingredients, and add the maple syrup, melted coconut oil, beaten eggs, vanilla, and mashed ripe bananas. Mix to combine. The batter should be smooth and medium-thick (a bit runny).
- Fill the wells of the prepared muffin tin about 3/4 of the way full with the batter. Shake the tin back and forth to ensure an even layer of batter in each well. Sprinkle some (optional) diced bananas on the top of some or all of the batter in the wells.
- Place the tin in the center of the preheated oven and bake for 20 minutes. Rotate the tin in the oven one half turn (180°). Reduce the oven temperature to 275°F.
- Continue to bake until each muffin springs back when pressed gently in the center, about another 5 minutes. Remove the pan from the oven and immediately lift the muffins out of the wells of the muffin tin and place them on a wire rack to cool completely. Serve.