Can you make these gluten-free banana muffins into a banana loaf or cake?

I haven't tested this recipe as a loaf or cake, but if you're looking for a gluten-free banana cake, this almond flour banana cake is delicious. You only need one banana and it's topped with a dairy-free chocolate peanut butter frosting.

Can this recipe be made vegan?

Unfortunately, I don't usually test my almond flour recipes with an egg replacement as eggs are so important for structure when baking with almond flour. If you decide to try these muffins with an egg replacement such as flax eggs, please let me know how it goes.

Can these muffins be made with all-purpose flour?

Since I set out to make an almond flour muffin recipe, I didn't test these muffins with another type of flour. As almond flour and all-purpose flour are very different, I don't recommend a 1:1 substitution without making other changes to the recipe.

Can you use homemade almond flour to make these muffins?

I haven’t tried making these muffins with homemade almond flour, but if you’re using blanched almonds and you're able to blend or process the almonds into a finely ground texture, it should work just fine.

Are these muffins low carb? Are they paleo?

Each muffin contains 21 grams of carbs so I would not consider them to be low carb. Since the muffins contain peanut butter, they are also not paleo.

Almond Flour Banana Muffins

Description

Moist, tender and fluffy, these Almond Flour Banana Muffins with chocolate chips and peanut butter are gluten-free, dairy-free and oil-free.

Ingredients

2 1/2 cups (260g) blanched almond flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/4 cup (325g) mashed banana (about 3 medium-sized bananas)
2 large eggs, room temperature
1/4 cup (70g) natural smooth peanut butter
2 tablespoons (45g) liquid honey
1 teaspoon vanilla extract
1/2 cup (95g) dairy-free mini chocolate chips

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Instructions

Preheat oven to 350F and grease a 12-cavity muffin pan with non stick cooking spray or line it with paper cupcake liners.
In a medium-sized bowl, whisk together the almond flour, cinnamon, baking powder, baking soda and salt.
In a large bowl, whisk together the mashed bananas, eggs, peanut butter, honey and vanilla.
Add the dry ingredients to the wet mixture and stir with a spatula until just combined. Be careful not to over mix. Fold in the chocolate chips (reserving some for the tops).
Divide the batter into the prepared muffin pan. The cavities should be almost full.
The batter is thick, so use the back of a spoon to smooth out the tops before adding the remaining chocolate chips to the tops.
Bake for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a sweet and pronounced banana flavor, make sure your bananas are overly ripe (with lots of brown spots).
If your natural peanut butter is thick, you may want to microwave it for a few seconds so it is drippy and whisks together with the other wet ingredients easily.
Chocolate chips are optional, so you can leave them out for a refined sugar-free muffin.
To keep the muffins dairy-free, be sure to use dairy-free chocolate chips.
If you don’t have a kitchen scale to weigh your almond flour, be sure to measure it by using the spoon and level method with a dry measuring cup.
Darker colored muffin pans tend to brown muffins more quickly than lighter colored pans. These muffins were baked in a lighter colored pan, so if your pan is dark, your muffins may bake and brown a little quicker.
I recommend using parchment paper liners as they don’t stick to the bottom of muffins like other liners tend to do.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.