Golden Banana Muffins
Preparation time
0
m
Baking time: 40 min (12 muffins approx)
- 3 cups of almond flour
- 3 eggs
- 3 large mashed bananas
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- Let’s prepare the oven by preheating it to 165°C (~340°F). Don’t forget to generously grease a muffin tray with non-flavoured oil and set it aside or use muffin silicon tray.
- Now, in a medium-sized bowl, let’s whisk together the almond flour, baking powder, and cinnamon.
- Next, using a mixer, let’s beat the ripened bananas, we’ll add the eggs, making sure to mix well after each addition. Add vanilla extract until everything is nicely combined.
- Now, on low speed, we’ll gently fold the dry ingredients into the wet mixture until there are no more pockets of flour. It’s important not to overmix at this stage.
- Carefully pour the batter into our muffin tray or baking cups. We’re going to pop it into the oven and bake for 40 minutes approx.
- To check if it’s done, insert a toothpick into the center – it should come out clean with just a few moist crumbs clinging to it. Keep an eye on it, as baking times can vary.
- Once it’s done, take the cupcakes out of the oven and let them cool in the pan. After that, gently remove them from the muffin tray and let it cool completely on the wire rack before serving.
- Enjoy!
- Now, when it comes to storing our delicious banana muffins, you can keep it covered at room temperature for up to 2 days, or refrigerate it for up to 1 week. Trust me, it tastes even better on the second day when all the flavors have had a chance to meld together.
What I loved about this recipe is that I can satisfy my cravings by adding cocoa, raisins, blueberries, or dark chocolate chips, and even split them in two to add a layer of almond butter. Additionally, you can easily adjust the measurements based on the number of cupcakes you want to make, as the proportions for eggs, flour, and bananas remain consistent.
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