Soft and Moist Grain Free Almond Flour Banana Berry Muffins are soft and delicious muffins, that are packed with fiber and healthy fats from the bananas, ground almonds, coconut oil and blackberries. The almond meal used in this recipe is home made and is a healthy option for replacing all purpose flour.
For the purpose of baking, always use ripe bananas as they add more flavor and sweetness to the baked goods.
Generally using blanched almond flour is a good option since it is more fine textured as compared to almond meal which is more coarse. You can also use coconut flour instead of almond flour. To prepare almond meal at home, measure 2 cups of almonds and grind it at high speed in an electric mixture. Since the mixture is a bit coarse, I sifted the flour and then measured 2.25 cups as used in this recipe. This helps to make the flour light and aerated.
Almond meal can be slightly dense as compared to all purpose flour. The trick to get a light, soft and moist texture using almond flour, is that the batter should contain enough moisture and should not be dry. Hence, I used sour cream in this recipe which is a moist-maker ingredient. Also a slightly increased amount of rising agent should be used as compared to the normal flour.
- 3 ripe large bananas
- 2¼ cups sifted almond meal or almond flour
- pinch of Sea Salt
- 1 tsp baking soda
- 1.5 tsp vanilla extract
- ¼ tsp ground cinnamon
- 2 large eggs at room temperature
- 2 tbsp unsalted butter, ghee or coconut oil ( melted and cooled slightly)
- 2 tbsp light sour cream
- 1 cup blackberry(or any other berries), roughly chopped, fresh or frozen
- 5 tbsp Powdered Sugar
- Preheat oven at 350 degrees F. Line a 12 muffin tin with baking cups. Keep it aside.
- In a big mixing bowl, smash the bananas using a fork. Add coconut oil, sour cream, vanilla extract, eggs and powdered sugar. Stir and mix till all the ingredients are blended together to form a smooth homogeneous mixture.
- In a separate bowl, combine the almond meal, baking soda, cinnamon and salt. Now add this dry flour mixture intermittently into the wet banana mixture. Stir and mix till the flour is fully incorporated.
- Add the chopped blackberries into the mixture. Stir and mix.
- Pour batter into a muffin tin lined with baking cups – fill each cup about ¾ full.
- Bake in the preheated oven for about 25-34 minutes (oven times and temperatures will vary – test doneness by inserting a toothpick, if it comes out clean, they're done)
- Cool the muffins in the baking pan for atleast 30 minutes before taking them out.
- Store the banana muffins covered in fridge, or you can freeze these to enjoy later.