Cookie and Kate · by Cookie and Kate★ 4.9
Gluten-Free Banana Muffins
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 12%
CARBS 14G29% OF CAL
2G FIBER4G OTHER8G TOTAL SUGAR
FAT 15G66% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Twelve soft, cakey banana muffins made with almond flour, eggs, and warm spices. These are naturally gluten-free, lightly sweet, and perfect for breakfast or an easy snack.
dessertamericanbaked good🔥 ovengluten freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups (180 grams) blanched almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 3 large eggs
- 1 cup mashed overripe bananas (about 3 bananas)
- 3 to 5 tablespoons* maple syrup
- 4 tablespoons melted unsalted butter
- 1 teaspoon pure vanilla extract
- Up to 1/2 cup mix-ins, like chocolate chips, toasted and chopped pecans or walnuts, or a mix
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 12%
CARBS 14G29% OF CAL
2G FIBER4G OTHER8G TOTAL SUGAR
FAT 15G66% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 23m
- Sodium
- 169mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 12M
- SODIUM
- 169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.