Cakes & Muffins
Banana Bread Muffins
Using bananas that are heavily spotted with brown, almost overripe, is what gives these muffins natural sweetness and moisture that yellow, underripe bananas simply can't provide.
Ingredients
- 3 very ripe bananas (heavily spotted), mashed
- 2 eggs
- 1/4 cup avocado oil
- 1/4 cup allulose
- 1 tsp vanilla extract
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Method
- 1
Preheat oven to 375°F and line a muffin tin with liners.
- 2
Mash the very ripe, heavily spotted bananas well — the starches in bananas convert to sugar as they ripen, so using bananas at this overripe stage is what gives the muffins natural sweetness and moisture that firmer, less-spotted bananas can't match.
- 3
Whisk mashed banana, eggs, avocado oil, allulose, and vanilla together.
- 4
Whisk almond flour, coconut flour, baking soda, cinnamon, and salt together, then fold into the wet mixture until just combined.
- 5
Divide batter among muffin cups, filling each about 2/3 full. Bake 18-20 minutes until a toothpick comes out clean.