How ripe should my bananas be?

Oh, the spottier, the better! We're talking bananas with lots of brown spots - almost too ripe to eat plain. That's when they're sweetest and mash up perfectly. Greenish bananas just won't cut it here.

Can I use coconut flour instead?

Here's the thing - coconut flour behaves completely differently! It soaks up way more liquid, so you can't do a straight swap. If you're set on coconut flour, you'll need to find a recipe specifically designed for it. Trust me, I learned this the hard way with some very dry muffins!

Can I add mix-ins like nuts or chocolate chips?

Absolutely! Toss in 1/2 cup of your favorite add-ins - walnuts or dark chocolate chips are my go-tos. Just fold them in at the end. The batter's thick enough that they won't all sink to the bottom.

Why didn't my muffins rise much?

Almond flour muffins are naturally denser than wheat flour ones. But if they're really flat, check your baking soda's freshness - it loses potency over time. Also, don't overmix the batter - that deflates the little air bubbles that help them rise.

Incredibly Moist Almond Flour Banana Muffins Recipe

Description

Easy almond flour banana muffins that are gluten-free and naturally sweetened.

Ingredients

2 cups almond flour
2 ripe bananas, mashed
2 eggs
1/4 cup honey
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C).
Mix almond flour, baking soda, cinnamon, and salt in a bowl.
In another bowl, mash bananas and whisk in eggs, honey, and vanilla.
Combine wet and dry ingredients.
Spoon batter into muffin tin lined with paper cups.
Bake for 20-25 minutes until golden.
Let cool before serving.

Notes

Use very ripe bananas for sweetness.
Store in airtight container for up to 3 days.
Freeze extras for later.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American