Banana Bread Muffins

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These Banana Bread Muffins with almond flour and honey are soft, moist, and naturally gluten-free. Perfect for breakfast, snacks, or meal prep.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings:

Calories: 347.9

Author: Taryn Scarfone

Ingredients

4 oz cream cheese
4 oz butter melted (8 tbsp, 1 stick)
1/4 cup honey
4 eggs
3/4 cup mashed banana
3 cups almond flour
2 tsp baking powder
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped nuts optional

US Customary - Metric

Instructions

Preheat oven to 350. Put cupcake liners in 12 holes of a standard muffin tin.
Combine the cream cheese, butter, and honey in a medium bowl and mix with a hand mixer until smooth.
Add the eggs, mashed banana, and vanilla. Mix until well combined.
Stir in the dry ingredients.
Add nuts, if using, and mix until they are evenly distributed in the batter.
Transfer the batter to the prepared muffin tin.
Bake for 24-30 min or until the centers feel firm when lightly pressed and the edges are deep golden brown.

Notes

Nutrition: This recipe makes a dozen muffins. The nutrition facts are for one muffin. There are 3.9 NET carbs per serving.

To Freeze: Place the muffins in a single layer in a freezer-safe container or freezer bag. They can freeze up to 3 months. Thaw on the counter or in the fridge overnight.

Substitutions: You can swap the banana extract for lemon, lime, orange, or even almond extract to change the flavor.

Notes on Sweeteners:

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition