Name: Banana Almond Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 ripe bananas (about 200g); 2 eggs (or flax eggs*); 3 tbsp olive oil or melted coconut oil; 3 tbsp maple syrup or date syrup; 1 tsp vanilla extract; 1 cup almond flour (100g); 1/2 cup oat flour (50g); 1 tsp baking soda; 1/2 tsp cinnamon; Pinch of salt; Optional: 1/4 cup chopped almonds or blueberries

Banana Almond Muffins

Recipe by linaskitchenCourse: Breakfast, Dessert, SnacksDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

190

kcal

Time: 30 mins | Servings: 8 muffins | Diet: GF/DF/Soy-free

Ingredients

2 ripe bananas (about 200g)
2 eggs (or flax eggs*)
3 tbsp olive oil or melted coconut oil
3 tbsp maple syrup or date syrup
1 tsp vanilla extract
1 cup almond flour (100g)
1/2 cup oat flour (50g)
1 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
Optional: 1/4 cup chopped almonds or blueberries

Directions

Preheat oven to 180°C (350°F). Line or grease muffin tray.
Mash bananas in a bowl. Add eggs, oil, syrup, vanilla. Mix well.
In another bowl, combine flours, baking soda, cinnamon, and salt.
Stir dry into wet until just mixed. Fold in extras if using.
Scoop into muffin tray.
Bake 18–22 minutes until golden and firm to touch. Cool before eating.

Notes

Substitutions: Gluten → use certified GF oat flour; Dairy → recipe is dairy-free; Soya → none used; Sugar → maple syrup → swap with mashed dates or banana for no-added-sugar; Nuts → replace almond flour with sunflower seed flour
Make-Ahead & Storage: Store in fridge 4–5 days or freeze up to 2 months. Warm slightly before serving for best texture.
Kid-Friendly Tweak: Add 1 tbsp mini dark chocolate chips and call them “Monkey Muffins”! 🍌🐵
Estimated Nutrition (per muffin): Calories: ~190 kcal; Protein: 5g | Carbs: 15g | Fat: 12g | Fiber: 3g; Key nutrients: vitamin E, magnesium, and potassium. Approximate values — for lifestyle guidance only.