ALMOND FLOUR BANANA MUFFIN
A delightful single-serving Almond Flour Banana Muffin combines the nutty warmth of almond flour with the natural sweetness of ripe banana and a drizzle of maple syrup. Lightly leavened with baking powder and bound by an egg, this muffin bakes up moist and tender, boasting a golden crust and a soft, flavour-packed crumb. This almond flour banana muffin is perfect for breakfast on the go, an afternoon pick-me-up or a healthy snack. It requires minimal ingredients and takes only twenty minutes from start to finish. This almond flour banana muffin is naturally gluten-free, low-carbohydrate and free from refined sugars. It suits a variety of dietary preferences while still feeling indulgent. Each bite of almond flour banana muffin offers banana’s comforting aroma and almond’s subtle crunch, proving that small‑batch baking can yield big satisfaction.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten‑Free, Low Cholesterol, Low Sodium, Kid Friendly, Organic, Quick & Easy
DISH TYPE
Cake
INGREDIENTS
- 3 tablespoons almond flour (about 24 g)
- 1 tablespoon mashed ripe banana (about 16 g)
- 1 egg, beaten
- 1 teaspoon maple syrup (about 5 ml)
- ¼ teaspoon baking powder (about 1 g)
FULL NUTRITIONAL INFORMATION
- Calories: 234.0 kilocalories
- Fat: 16.1 grams
- Saturated Fat: 2.2 grams
- Carbohydrate: 13.2 grams
- Sugar: 7.0 grams
- Sodium: 141.3 milligrams
- Fibre: 2.9 grams
- Protein: 11.0 grams
- Cholesterol: 160.0 milligrams
- Vitamin D: 0.9 milligrams
- Calcium: 122.1 milligrams
- Iron: 1.2 milligrams
- Potassium: 305.6 milligrams
PREPARATION
- Preheat Oven: Heat the oven to 175 °C (fan 155 °C/Gas Mark 3). Line a standard muffin tin with one paper liner or use a small silicone mould.
- Mix Dry Ingredients: In a small bowl, whisk together 3 tablespoons almond flour and ¼ teaspoon baking powder until evenly combined and aerated.
- Mash The Banana: In another bowl, mash 1 tablespoon ripe banana with a fork until smooth, leaving a few small chunks for texture.
- Combine Wet Ingredients: Add the beaten egg and 1 teaspoon of maple syrup to the mashed banana. Stir until the mixture is uniform and slightly frothy.
- Fold Together: Pour the dry almond flour mixture into the wet ingredients. Gently fold with a spatula until just combined and avoid over-mixing to maintain a tender crumb.
- Spoon Into Tin: Transfer the batter into the prepared liner, smoothing the top gently with the spatula. The batter should fill about ¾ of the cup.
- Bake: Place in the centre of the preheated oven. Bake for 14 to 16 minutes or until the top is golden and a skewer inserted into the centre comes out clean with minimal crumbs.
- Cool: Remove the muffin from the oven and let it cool in the tin for five minutes. Then transfer to a wire rack to cool completely or enjoy warm for a gooey centre.
PREP TIME
5 minutes
COOKING TIME
16 minutes
TIPS
- Level Measures: Scoop and level almond flour to prevent a dense texture.
- Room‑Temp Egg: Use an egg at room temperature for better integration and rise.
- Ripe Banana: Choose a banana with brown flecks for maximum sweetness and moisture.
- Gentle Folding: Mix just until no streaks remain, and over-stirring can lead to a gummy crumb.
- Liner Choice: A silicone mould releases more easily, whereas paper liners help absorb excess oil.
- Check Early: Begin testing at 14 minutes to avoid over-baking a small single muffin.
- Enjoy Warm: For a dessert-like treat, serve with a pat of butter or extra banana slices.
VARIATIONS
- Nutty Crunch: Stir in 1 teaspoon chopped walnuts or pecans for added texture and healthy fats.
- Berry Burst: Gently fold in 1 tablespoon fresh blueberries or raspberries for a fruity twist.
- Chocolate Treat: Add 1 teaspoon sugar-free chocolate chips to the batter before baking.
- Spice Addition: Mix in a pinch of ground cinnamon or nutmeg for warmth and aroma.
- Protein Boost: Replace 1 tablespoon of almond flour with vanilla plant-based protein powder.
PREPPING AND STORAGE
- Fridge: Store cooled muffins in an airtight container for up to three days; warm in the toaster oven for a restored crust.
- Freezer: Wrap the muffin in parchment, then foil, so freeze for up to one month. Thaw at room temperature for 15 minutes or microwave for 20 seconds.