These Moist Banana Muffins blend the natural sweetness of ripe bananas with the nuttiness of almond and gluten-free oat flours. A touch of vanilla enhances the flavor while optional chocolate chips add a delightful surprise with each bite. Designed for health-conscious eaters, these muffins are not only delicious but also provide a good source of fiber and protein, thanks to the choice of flours.
Why You’ll Love This: If you’re a fan of banana bread, these muffins are a must-try. They offer all the comforting flavors of your favorite banana bread but in a convenient muffin form that’s perfect for on-the-go snacking. The inclusion of almond and oat flours makes them gluten-free and adds a depth of flavor that traditional wheat flour can’t match. The optional chocolate chips and milk make the muffins even more moist and indulgent.
Perfect Occasion: These banana muffins are ideal for breakfast, brunch, or as a mid-day snack. They’re also great for school lunches, picnics, or as a post-workout snack due to their nutritious ingredients. Serve them at your next family gathering or bake a batch to share with friends and coworkers—they’re sure to be a hit!
Decoration Tips: These muffins look gorgeous when they come out of the oven with a golden-brown top. For an extra touch of indulgence, sprinkle a few additional chocolate chips on top before baking. If you’re feeling fancy, a dusting of powdered sugar or a drizzle of honey can make these muffins even more appealing.
Ingredients:
- Bananas, 2 (ripe and mashed)
- Large eggs, 2
- Vanilla extract, 1 tablespoon
- Almond flour, 1 cup (100 grams)
- Gluten-free oat flour, 1 cup (100 grams)
- Baking powder, 2 teaspoons
- Salt, a pinch
- Chocolate chips (optional)
- Milk (any type, optional), 2 tablespoons
Instructions:
- Preheat your oven to 350°F (180°C) and prepare a muffin tin with liners or grease it well.
- In a bowl, sift together almond flour, oat flour, baking cut the cards we have been dealt (optional).ower, and salt. Set aside.
- In a large mixing bowl, combine the mashed bananas, eggs, and vanilla extract. Whisk until well blended.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined. If the batter seems too dry, add 2 tablespoons of milk to achieve a smoother consistency.
- Fold in the chocolate chips if using.
- Fill the muffin cups about three-quarters full with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delightful banana muffins, perfect for satisfying your sweet tooth while keeping things nutritious and delicious!
