Almond Flour Banana Nut Muffins - Gluten Free Recipe
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Almond flour banana nut muffins
Almond flour banana nut muffins are an excellent choice for a nutritious snack or breakfast option for babies. They are naturally gluten-free and packed with healthy fats from almonds, which support brain development.
The overripe bananas provide natural sweetness while also containing essential vitamins and minerals, making them a wholesome treat.
The delicious banana almond flour muffins can easily be made with minimal added sugars, ensuring they are suitable for little ones starting their weaning journey.
The inclusion of the smooth peanut butter not only adds delightful taste but also introduces important nutrients, promoting healthy eating habits from an early age. Using these simple ingredients really creates a tasty muffin.
Almonds for babies
Almond flour is an excellent choice for baby-led weaning recipes due to its nutritional benefits and versatility. Rich in healthy fats, protein, and essential vitamins like vitamin E, almond flour provides a wholesome addition to your baby’s diet.
Its fine texture makes it easy for little ones to grasp, encouraging self-feeding while reducing the risk of choking.
Almond flour is also gluten-free, making it suitable for babies with gluten sensitivities or dietary restrictions.
When introducing almond flour, ensure your baby is ready for solid foods and monitor for any potential nut allergies, as it can be a common allergen.
Overall, almond flour can be a safe and nourishing ingredient, promoting healthy eating habits from an early age.
Ingredient information
Almond flour - I have used almond flour as this is a great substitute for regular flour. Almond flour does produce a denser type of muffin, but it brings so much more flavour and is safe for baby to eat. You can use ground almonds too if you do not have almond flour, essentially the same thing.
Egg - I have used one egg for the recipe. For dairy free babies you can use olive oil or coconut oil instead of you prefer.
Milk - I have used whole milk, but feel free to use semi skimmed milk or a plant based milk of your choice. Oat milk works well.
Cinnamon - Cinnamon is a great spice to use that works well with both bananas and almonds.
Banana - Banana brings the sweetness to the recipe that it needs. Bananas also work really well with the taste of almonds too.
Baking powder - A little raising agent is needed for this recipe.
Bicarbonate of soda - A little bicarb is needed to balance the acidity in the recipe.
Peanut butter - Almond butter can also be used here too, I have used peanut butter as a different flavour to the muffin recipe.
Serving suggestion
The gluten-free banana muffins would be great served on their own as a snack or great little gluten free breakfast.
You could serve the fluffy muffins alongside plain Greek yogurt and blueberries. A fluffy texture is had to achieve with almond flour. This muffin recipe does not disappoint.
Other muffin recipes you may like: Carrot cake muffins, Spinach muffins or Cheese and ham muffins.
Storage instructions
The healthy banana muffin recipe can be stored ideally in the fridge for up to 5 days in an airtight container! You could also use airtight freezer bags too. Make sure the moist banana muffins are cooled to room temperature before transferring to an airtight container.
If you wanted to store the healthy muffins in the freezer, all you will need to do is store them in the same way in airtight containers and you can keep them in the freezer for up to 3 months. You can also store in freezer bags, its best to label the freezer bag and airtight container with the item and date. I use masking tape with the airtight container.
When you take them out of the freezer to defrost, all you will need to do is let them defrost in the fridge overnight and then they will be ok for up to 3 days stored in the fridge, in airtight containers
Equipment used to help with this recipe
Muffin tin - A non-stick muffin pan that will easily clean any spills from the muffin cases. You will need one of these to easily hold the muffin cases.
Silicone cups - I like the silicone moulds as they are durable, flexible, heat-resistant and multi-functional.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Large bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Recipe | Almond Flour Banana Nut Muffins - Gluten Free Recipe
Almond Flour Banana Nut Muffins - Gluten Free Recipe
Ingredients
Instructions
- Start by preheating your oven to 180C or 350F. Prepare a muffin tin with silicone or paper muffin cups.
- Pop all the ingredients into a large mixing bowl and mix together using a spoon or a spatula.
- Spoon the muffin batter into the muffin liners. (approx 2 tablespoons).
- Drizzle a little of the peanut butter on top of each muffin.
- Place the muffin pan or trays into the oven for 25-30 minutes until golden brown.
- Leave to cool in the tray or transfer to a cooling rack or wire rack.
Notes
You can use oat flour for this easy recipe if you have a nut free baby, or coconut flour would work well too for babies who can eat nut recipes. Gluten free muffin recipes are great to have saved if your baby is gluten free.
You can also add a few blueberries or chopped strawberries to the batter mix if you wanted to add a little more sweetness to the almond flour recipe. This is a great recipe to customise if you wanted to.
©The Petit Spoon
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