Strawberry Banana and Almond Flour Muffins
Moist, flavourful and packed with protein. These muffins make the perfect snack for spring and summer!
Servings 10 muffins
Ingredients
- 2 ½ cups almond flour
- 2 eggs
- 1 cup bananas, mashed about 2 large bananas
- 1 cup strawberries chopped
- ⅓ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat the oven to 350ºF and prepare the muffin pan by lining it with paper or silicone liners or spraying with a non-stick spray.
- In a large bowl mix together the eggs, mashed bananas and vanilla extract.
- In another large bowl, mix together the almond flour, brown sugar, cinnamon, baking powder and salt.
- Stir the dry ingredients into the wet ingredients until just combined. Fold in the chopped strawberries and gently mix.
- Using an ice cream scoop, large spoon or measuring cup, scoop the batter into the muffin tray about ¾ of the way up. Repeat until all of the batter is in the muffin tray. Bake for 23-25 minutes, or until an inserted toothpick comes out clean.
- Allow to cool completely before serving. Enjoy!
Notes
Substitutions and add-ins
- Other types of brown sugar
- Any kind of brown sugar will work in this recipe.
- Nuts
- If you want to add some extra texture to these muffins, consider adding about ⅓ cup of chopped nuts such as walnuts, pecans or almonds.
- Regular or mini chocolate chips
- To boost the level of sweetness, you can mix in ⅓-½ cup of chocolate chips!