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Healthy Gluten-Free Banana Muffins (Dairy-Free)
Moist, fluffy muffins made with almond flour, oat flour, and ripe bananas — perfect for a healthy breakfast or snack.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
12 muffins
Ingredients
- 1 cup packed super-fine blanched almond flour
- 1 cup gluten-free oat flour
- 2 eggs
- ¼ cup pure maple syrup
- 3 ripe bananas, mashed
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- Optional: ½ cup chocolate chips
Notes
Muffins are freezer-friendly. Ensure almond flour is packed when measuring.
Instructions
- 1
Preheat oven to 350°F (175°C). Line a muffin tin with liners.
- 2
In a large bowl, mix mashed bananas, eggs, maple syrup, and vanilla extract.
- 3
Add almond flour, oat flour, baking soda, cinnamon, and salt. Stir until just combined.
- 4
Fold in chocolate chips if using.
- 5
Divide batter evenly among muffin cups.
- 6
Bake for 20 minutes or until a toothpick comes out clean.
- 7
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.