Comments on: Banana Muffins with Almond Flour

By: Schweta

Sun, 03 Dec 2023 23:29:27 +0000

I don’t use sugar since I make these for my LO. We pair it with Ricotta cheese and everyone in my family enjoys these. Yummy!

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By: Christina Lane

Fri, 24 Nov 2023 21:52:06 +0000

By: DJ

Sat, 18 Nov 2023 17:51:32 +0000

Why are the carbs so high (32g) when using almond flour? Other recipes I’ve looked at have maybe 7-9 net carbs. Looking for small batch items for my low carb diabetic diet, and this doesn’t seem accurate to me.

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By: Attractive

Mon, 30 Oct 2023 21:30:49 +0000

Very Good! i even used monk fruit in exchange for sugar.
awesome.

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By: MS

Fri, 28 Apr 2023 16:23:45 +0000

Love this recipe. I have made it over 5 times and it’s perfect! I always double it and use maple syrup instead of sugar!

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By: Yoided

Wed, 08 Mar 2023 13:24:27 +0000

Made these for the first time today. So soft and tasty. Melted in my mouth. Waited until they were cooled, but still slightly warm. Devoured them. I was looking for an alternative to wheat flour in muffins.

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By: Pat

Wed, 04 Jan 2023 18:43:38 +0000

Oh my goodness, these are to die for! Soft, fluffy, not too sweet – I’m ready to have my second addition!

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By: susan

Fri, 30 Sep 2022 19:02:22 +0000

I made these this morning- delicious
I had almond flour and 1 over ripe banana- I used mini choc chips

I love your recipes – they alyways turned out well.
I like the fact that your recipes make a small amount for 2 and if
I did have company< I can double — thanks —

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By: Susan

Fri, 05 Aug 2022 16:51:34 +0000

Made these for my 18 month old (and myself!) and they were such a hit! So easy, love that it’s one bowl and that you don’t have to worry about over-mixing. I doubled the recipe to make 12 muffins, used coconut sugar instead of granulated sugar, and added a little flax – they came out perfectly. Will be making these over and over again!!

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By: Anna

Sat, 14 May 2022 17:26:29 +0000

Can’t wait to try making these! Do you think walnut oil would work in these? I happen to have some, and I’ve always enjoyed the banana walnut combination.

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By: Sarah

Mon, 28 Feb 2022 20:42:21 +0000

I love all your recipes but this one is seriously amazing! They are so tender and delicious! I made them in a mini muffin pan instead so I got 12 and it was the perfect addition to morning eggs. I’m about to make them again for an afternoon snack (a week later) for my kids. Thank you for sharing! This will join our regular rotation for sure.

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By: Tiffany C

Thu, 03 Jun 2021 21:00:10 +0000

This recipe worked out perfectly.
I ended up doubling the recipe because I had 2 super ripe bananas instead of one (as called for in the recipe).
Additionally – I did the following substitutions:
1) swapped out the neutral oil for applesauce – because I added the extra applesauce, I also sprinkled a bit more almond flour into the batter to thicken it up just a bit more. This was to cut down on the amount of fat present in the muffins.
2) I didn’t have any chocolate chips – so I added mashed up almonds and pecans instead and another tablespoon of sugar to round out the sweetness lost from the lack of chocolate
3) I used monk fruit sweetener instead of regular sugar.
4) I used half of the amount of egg required (should have used two as I doubled the recipe), and substituted the other half with just plain egg whites to cut down on the fat even more.

The recipe is simple and easy to follow. Even with my subs – everything turned out well!

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By: LB

Fri, 28 May 2021 03:58:55 +0000

CAN recommend. This is a very easy, quick recipe. One bowl, and you can’t overmix, because it is almond flour!

They did not dome much, but neither did Christina’s in the photos. I was honestly surprised that there was no apple cider vinegar, because I am used to seeing it combined with almond flour, but I will leave the food science to someone with more experience. Lack of doming did not impact the taste. I am glad the recipe noted the extra browning due to the almond flour. It definitely happened. I made sure the check the middle before removing them. Glad I did.

Family loved them still slightly warm with gooey chips. I look forward to having another tomorrow, as I like my chocolate chips solid in baked goods. Another great recipe. Thank you.

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By: B Wright

Sat, 24 Apr 2021 23:42:30 +0000

These were delicious! So nice and moist and not overly sweet. I used previously frozen ripe banana, doubled the recipe, and baked in silicone muffin pans and they were just perfect! Interestingly, the batter actually kept the decorative shape of the silicone pans I used better than anything else I’ve previously made in them.

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