Flax Almond Flour Banana Muffins (sugar-free, paleo, vegan, gluten-free)
I love baking with almond flour because the nutty taste and soft texture gives baked goods a whole different flavor profile. I love nuts and these flax almond flour banana muffins are so dang good. They don’t have the same texture as a traditional muffin. They are more dense and a bit fudgier.
These muffins are sugar-free, paleo, vegan, gluten-free, and only have a tiny bit of oil. Talk about HEALTHY and DELICIOUS. I made a batch and put them in the freezer so I could have one everyday. You can add chocolate chips, nuts, or even blueberries to them. I personally opted for the dark chocolate chips because who doesn’t like dark chocolate with banana?!
These flax almond flour banana muffins are perfect for breakfast, as a snack, and even dessert. The ripe bananas give the perfect sweetness. They are packed with healthy fats, fiber, omega 3s, and protein! They don’t have any added sugars and is great for babies and kids to eat. My kids love them and I like how they aren’t packed with sugars like most store bought muffins.
Flax Almond Flour Banana Muffins (sugar-free, paleo, vegan, gluten-free)
Ingredients
- 1 3/4 cups almond flour or fine meal
- 1/3 cup flaxseed meal
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 2 medium extra ripe bananas (about 3/4 cup mashed banana)
- 1 tbsp melted coconut oil (avocado or olive oil also works)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/3 cup dairy free dark chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees F. Grease or line a muffin tin.
- In a medium bowl, whisk together almond meal, flaxseed meal, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix the following together until smooth and creamy: mashed banana, coconut oil, apple cider vinegar, vanilla and almond milk.
- Add dry ingredients to wet ingredients and mix until just combined. Fold in dark chocolate chips, leaving a few for sprinkling on top of the muffin batter.
- Fill muffin cups 3/4 of the way full. Bake 20-25 minutes until toothpick comes out clean or with just a few crumbs attached. Let it cool in pan for 10 minutes then remove from pan and cool completely on a wire rack. They will firm up as they cool. Store in an airtight container on the counter for 2 days or in the fridge for 5 days. Enjoy!
- (recipe adapted from the Ambitious Kitchen)
