Gluten-Free Banana Muffins

Step 1

Preheat the oven to 350 degrees Fahrenheit and line all 12 muffin cups with paper liners.

Step 2

In a medium mixing bowl, combine the almond flour, baking powder, cinnamon, baking soda, and salt. Whisk to combine, then set the bowl aside.

Step 3

In a smaller mixing bowl, whisk the eggs to break them up. Add the mashed banana, maple syrup, melted butter, and vanilla. Whisk until the mixture is fully blended.

Step 4

Pour the wet mixture into the dry ingredients, and stir with a big spoon until the mixture is evenly combined. If you’re adding mix-ins, gently stir them in now.

Step 5

Fill the muffin cups halfway and divide any remaining batter evenly between the cups. Bake for 23 to 25 minutes, until the muffins are turning golden around the edges and a toothpick inserted in the center comes out clean.

Step 6

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling. Muffins will keep at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.