Almond Flour Banana Muffins
Easy low carb and gluten free little banana breads with almond flour and no sugar. Healthy enough for breakfast and melt in your mouth!
Easy low carb and gluten free little banana breads with almond flour and no sugar. Healthy enough for breakfast and melt in your mouth!
- Carbohydrate 8.31495527744709 g
- Cholesterol 41.133611110835 mg
- Fat 28.4716722221615 g
- Fiber 3.31994299850199 g
- Protein 5.50931652754926 g
- Saturated Fat 11.5001480416288 g
- Serving Size 1 1 muffin (51g)
- Sodium 113.895152770529 mg
- Sugar 4.9950122789451 g
- Trans Fat 1.79911761110801 g
- Calories 299 calories
Step-by-step
- Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
- In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
- Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 20 minutes and enjoy.
Why did the batter turn into a heavy paste?
Almond flour behaves differently than wheat flour because it lacks gluten entirely. Process wet ingredients first in a blender until completely emulsified before adding the nut meal. Pulse the machine briefly to prevent oil extraction from the almonds. Over-processing causes the fats to separate prematurely. This separation leads to an oily, dense crumb rather than a light structure. Scrape down the bowl sides midway through blending to ensure even distribution of the leavening agents.
How do you prevent the tops from burning before the center sets?
Dense nut flours require precise thermal control during baking. Preheat the oven strictly to 350 degrees Fahrenheit. Silicone muffin molds retain heat differently than heavy cast aluminum pans. Monitor the batch closely after the twenty-minute mark. Insert a wooden toothpick directly into the center of a muffin. Zero wet crumbs must adhere to the wood upon extraction. Let the baked goods rest inside the silicone cavities for twenty minutes. Transferring them too early causes structural collapse.
What is the correct storage method for high-fat baked goods?
Almond flour goods spoil quickly at room temperature due to elevated oil content. Store cooled muffins inside an airtight container lined with paper towels to absorb excess moisture. Refrigerate the batch for up to five days to maintain freshness. Pair these rich muffins with unsweetened black coffee or bright citrus segments. The acidity and bitterness cut through the dense fat profile of the almond and dark chocolate combination.
