These gluten free banana bread muffins melt in your mouth! Made with healthy and light ingredients, these muffins are soon to be your new favorite.
Bananas are amazing and beautiful especially the very brown overripe kind just begging to be baked in something delicious, which in my kitchen always ends up being a muffin. Muffins are just so easy to whip up especially if you’re giving something a whirl for the first time.
Someone asked me the other day if I had to choose my favorite muffin what would it be. To be honest, I had to think about it for awhile. A long while. I’m not much of a chocolate lover so that was my first elimination and I don’t love coconut either. And zucchini, oh man. I love all the squash and zucchini. I’ve made enough of those to make several Pinterest boards for them. Yeah, I’m a little obsessed with zucchini. But if I had to really pick only one that I love it would be banana bread.
Yep. Simple, plain old banana bread gets my heart every single time. This banana bread is anything but simple though. First of all, it’s gluten free and so light. Not the heavy, weigh my belly down for days kind. Oh, no. They’re also packed with so many healthy ingredients. Almonds, oats, bananas…oh my!
My only wish is that I had enough patience to take more photos of these lovely beauties before rushing them off to a friend. My pictures just couldn’t do them justice. But if they stayed in my house any longer, they would have disappeared because they are just that good and too amazing to be true. I’ve made these so many times this last year. They freeze perfectly and are great treat to have in the freezer ready to grab ‘n’ go for anytime of day.
These almond banana bread muffins are by far the best and my favorite muffins. They’re perfect for breakfast or as a snack. They make me feel like fall too. They’re light, yet mildly dense. They make you warm and fill you up with all their healthy ingredients. These are the perfect delicious of almond and banana flavors. The best almond banana bread muffins of all time. Hope you love them as much as I do!
- 1 cup almond meal
- ½ cup sorghum
- ½ cup GF oat flour
- 2 tsp cinnamon
- 1 tsp baking powder
- ⅛ tsp nutmeg
- ½ tsp sea salt
- 3 very ripe mashed bananas, frozen works too
- ¾ cup greek yogurt
- 1 egg white
- ¼ cup honey
- 1 tsp almond extract
- Preheat oven to 350 degrees
- Prepare a muffin tin with liners or cooking spray
- In a large bowl, combine dry ingredients
- In a small bowl, mix well bananas, egg white, honey, almond extract & yogurt
- Add to muffin tin filling each cavity ¾ full
- Bake 25-30 minutes
- Allow to cool 5 minutes before removing from the muffin tin & enjoy!
More Banana Packed Muffins!!!
What’s your VERY favorite muffin? I have so many I really can’t pick!
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