You will fall in love with these moist and tender almond flour banana muffins. They are sweetened by the banana and just a little added sugar. How sweet is that?!?
Preheat oven to 350ºF. Line a 12-cavity muffin pan with cupcake liners. Set aside.
In a medium bowl, whisk together the almond flour, arrowroot flour, ground cinnamon, baking powder, baking soda and salt. Set aside.
Add the mashed bananas, eggs, granulated sugar, vegetable oil and vanilla extract to a medium bowl. Mix until combined.
Add the dry ingredients to the wet ingredients and stir until combined.
Portion out the batter equally into the prepared muffin pan.
Bake for 21-23 minutes or until the muffins are lightly browned on top and a toothpick inserted into the center of the muffin comes out clean.
Allow the muffins 10 minutes to cool before handling.
Notes
I used 2 large bananas to get 1 cup of mashed banana, but if your bananas are on the smaller side you may need 3 bananas to reach 1 cup.You can use tapioca flour - or even cornstarch - instead of the arrowroot flour if desired.Instead of vegetable oil, you can use avocado oil or any other neutral tasting oil.Allow the muffins 10 minutes to cool before handling. Baked goods made with almond flour are soft and may crumble if handled too soon. The muffins will secure their structure as they cool and be easier to handle. Suggestion: Add a cup of chocolate chips or chopped walnuts to this recipe to jazz it up!