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I’ve been regularly making gluten-free, vegan banana muffins lately and just made these today. Glad you enjoyed them! Baked for 50 minutes and they were mushy inside. It was late so I put about zero effort into it…. So for this recipe, instead of buying almond meal, you recommend making it homemade? Great and oh-so-simple recipe! I added some walnut pieces and dark chocolate ( 70%) yummyyyyy!!! I used regular eggs and maple syrup (only 2 Tbsp since he’s still sensitive to concentrated natural sugars), but everything else as written. Although I will add a bit of sugar next time, because I too prefer them on the sweeter side ;). My only problem would be that they stick to the paper. Check out this tutorial! Hi! Nunaturals stevia is also an option and perhaps more “pure.” Ate with earth balance on top and MMMMMMM!!! Easy low carb and gluten free almond flour banana muffins with literally no sugar. So I made these!! How much. Then let cool. Good texture. I used real eggs and probably used a bit more oat flour than the recipe called for. I’m in sugar-free/sweetener January so I didn’t add any anything, and I also didn’t have enough almonds so I made walnut meal. After discovering that others had similar problems, I read all of the reviews in hopes of finding some kind of solution. I made these today and granted i used shorter muffin cups, but they didn’t rise well and were mushy inside after done and really stuck to the paper. I am from India. This recipe is a STAPLE in our household, now. Thanks for sharing, Julia! I just made these and they’re absolutely delicious! We’ve added chocolate chips for a sweet treat, and have played around with sweeteners. Notify me of followup comments via e-mail. Almond Flour Banana Muffins are the perfect way to use up ripe bananas. No coconut flour. Fingers crossed! These almond flour banana muffins have a double-dose of chocolate! I used regular almond flour, eggs and milk, they turned out so good. Definitely for breakfast on the go. ), Hey guys! Add nut pieces of choice. Happy cooking! Thanks! Thanks for getting back to me! I wanted to bake something with my eft over almond meal from making almond milk, this was the first recipe I saw and it was great! I use whole milk and one large egg. For sure will be part of my usual rotation. They are amazing, thank you. Passed the picky eater kid test. My 4 year old daughter loved them also ! I hope Bob’s Red Mill Almond Meal is good for these, because that’s what I have, and I’ll be using real eggs and making my oat flour in the blender, which is easy. One mistake I made was doubling the flax egg thinking that the ratios given next to it were for one “egg”. This will be a go to recipe for me since banana bread is a favorite in my house. Put everything in (aside form the oats), mixed with the hand-mixer. You could try that if you want next time. Hi Mary, I quite like the texture of gf baking with arrowroot/tapioca. Thank you thank you! Mine have now been in the oven for nearly an hour and are still not done in the middle. I used two eggs instead of the flax. Quite moist I must say, but I personally don’t mind it being that my whole goal with eating is to eat as clean and minimally processed as possible. Preheat the oven to 375°F and lightly oil a 12-cup non-stick muffin tin. Used coconut flour instead of oat, worked well. I followed the recipe exactly and only substituted the eggs for real eggs. I just may discover a new world famous cookie thingie or something like that! Mine baked up perfectly. I put them in paper liners, which they didn’t stick to, and were perfectly cooked in 25 min. I think so but can’t guarantee it – only use slightly less than half of what’s called for, as coconut flour is super absorbent. Let us know if you try it! I used 3 bananas, so upped it to 3 eggs, eyed up ALL of the ingredients…even threw whole oats in (again – zero effort, ha). I also added some linseed meal to top up my almond meal, because I didn’t have enough. We’ve been making them for two years, I think? ), the next time I will only keep out what I will eat the next day or at most the next two days, and freeze the rest, taking them out a couple at a time not long before I plan to eat them. These were amazing, my mother made them for me because I have celiac disease and can’t eat gluten. However, I had two issues. Is the Agave necessary for making the recipe work or just as a sweetener? I don’t think store-bought acts the same in this recipe. They were perfect and delicious! I wrote down the recipe. Many different measurements. To make sure I get the same results you get, may I please have your almond meal recipe as well? Them on the GAPS diet ( it ’ s going wrong with people don... Were to include weight measurements for the almond meal, and loved it.! Also recognize that a lot if American recipes were to include weight for! 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