Flax Almond Flour Banana Muffins (sugar-free, paleo, vegan, gluten-free)
These flax almond flour banana muffins are wholesome, healthy, and delicious. They are kid and baby approved too!
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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)
Servings: 10 muffins