Wheat Free Dairy Free Banana Walnut Almond Muffins
Elevate your snack game with these Wheat Free Dairy Free Banana Walnut Almond Muffins, the perfect combination of wholesome ingredients and irresistible flavors. Naturally sweetened with ripe bananas and a touch of maple syrup, these muffins are made with almond flour, making them an excellent gluten-free alternative. Packed with heart-healthy chopped walnuts and sliced almonds, and spiced with a hint of cinnamon, they deliver a delightful crunch in every bite. Quick and easy to prepare in just 15 minutes, these moist and fluffy treats are not only free of wheat and dairy but also bursting with nutritious goodness. Whether enjoyed as a grab-and-go breakfast or a satisfying snack, these muffins are a guilt-free way to satisfy your cravings!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 large eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon sea salt
- 0.5 cup chopped walnuts
- 0.25 cup sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with a non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth and creamy. You can use a fork or potato masher for this.
Add the eggs, maple syrup, and vanilla extract to the mashed bananas. Whisk until well combined.
In a separate bowl, mix the almond flour, baking powder, baking soda, ground cinnamon, and sea salt.
Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix.
Fold in the chopped walnuts and sliced almonds, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these muffins on their own as a snack or pair them with your favorite beverage for a wholesome treat!
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2032 mg | 88% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 73.9 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 656 mg | 50% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2122 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
