Banana Breakfast Muffins


Banana Breakfast Muffins

EDR Banana Breakfast Muffins
1 muffin
25 Min

One bite of these super-moist Banana Breakfast Muffins and you'll be hooked! Loaded with rich almond and banana flavor, this lightened up breakfast muffin recipe will quickly become a morning favorite!

What You'll Need

  • 1 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 1/4 cup sugar
  • 1/2 teaspoon almond extract
  • 3 bananas, mashed
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon sliced almonds

What to Do

  1. Preheat oven to 325 degrees F. Coat muffin cups with paper liners.
  2. In a large bowl, combine almond flour, baking powder, and salt. Add remaining ingredients and beat until mixed. Evenly spoon batter into prepared muffin cups and top with sliced almonds.
  3. Bake 25 to 30 minutes, or until toothpick comes out clean. Let cool slightly and serve warm.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 111
  • Calories from Fat 52
  • Total Fat 5.8g 9 %
  • Saturated Fat 0.7g 3 %
  • Trans Fat 0.0g 0 %
  • Protein 3.5g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 27mg 9 %
  • Sodium 55mg 2 %
  • Total Carbohydrates 12g 4 %
  • Dietary Fiber 2.1g 9 %
  • Sugars 8.2g 0 %

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How much banana? Bananas come in different sizes, so to say 3 bananas is confusing. 1cup? 1/2 cup?

Bananas do come in different sizes and if Test Kitchen suggests 1 large banana then the recipe must definitely need that amount of banana for moistness and flavor. If Test KItchen suggests 1 banana without stating size, then it doesn't matter the size because the recipe will work no matter if alittle extra banana is used or not. Mashed bananas in our baked goods are used for sweetness, moistness, and flavor. In general, 1 small banana equals about 1/3 cup, 1 medium banana equals about 1/2 cup, and 1 large banana equals about 3/4 cup mashed. Hope this helps. :)

I need to know if these can be made with all-purpose flour instead of almond flour. I am allergic to almonds and can't use them at all. I would like to try these.

Unfortunately, we haven't tested this recipe using all-purpose flour instead of almond flour, so we're not sure how this would turn out. If you decide to give this a try, we'd love to hear how it worked out for you. Thank you!


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