Banana Breakfast Muffins

These healthy banana muffins just take 10 minutes to prep and are made without refined sugar. They are moist, decadent and simply the perfect on-the-go breakfast treat! A great way to get the energy you need to power through your day.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword almond flour, gluten-free banana muffin, healthy banana muffin

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 298kcal

Author Monica Stevens Le

Ingredients

1 1/2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon sea salt
3 ripe small bananas
1 1/2 tablespoons coconut sugar
1 egg beaten
5 tablespoons grassfed butter or ghee melted
1/2 cup pecans or raw walnut pieces

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, combine the almond flour, baking soda and sea salt. Set aside.
In a large bowl, thoroughly mix (I used an immersion blender) the ripe bananas, coconut sugar, butter, and egg.
After everything has been well blended, slowly add the dry ingredients into the wet and continue mixing everything together until well incorporated and smooth.
Gently fold in the nuts you will be using into the banana batter.
Spoon the banana into your preferred type of muffin liners or tins.
Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
Now, top these with your favorite grass-fed butter, nut butter or jam. They taste wonderful on their own, and that's how I recommend trying them at first.

Notes

Keep a close eye on the muffins. Depending on the type of oven you have, cooking times will vary.
The size of your bananas will also play a big role in the cooking time. My bananas were larger than I would have liked, so I had to cook the muffins for over 30 minutes to make sure the centers weren't mushy.

Nutrition