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banana almond pulp muffins

Banana Almond Pulp Muffins

These banana almond pulp muffins are so... dare I say.. moist. I love the texture of them and they are a perfect healthy breakfast to bring on the go with you! They are also a good snack option!
5 from 13 votes
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Prep Time 10 minutes
Cook Time 25 minutes
cooling time 30 minutes
Total Time 1 hour 5 minutes
Course Snack
Cuisine American
Servings 12 muffins
Calories 90 kcal

Equipment

Ingredients
  

Dry ingredients:

  • ¾ cup white wheat flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ tsp sea salt
  • ½ teaspoon baking powder
  • ½ tsp baking soda

Wet ingredients:

  • 2 very ripe bananas
  • 1 lg egg
  • 1 cup almond pulp
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts optional

Instructions
 

  • Preheat the oven to 350 degrees and line 12 muffin tins with muffin papers.
  • In a medium sized bowl, sift together the dry ingredients. Set aside.
  • In a separate bowl, mash the bananas. Add in the rest of the wet ingredients.
  • Fold the dry ingredients into the wet ingredients until just combined. Fold in the walnuts.
  • Divide the batter evenly between 12 muffin tins.
  • Bake on the center rack for 10 minutes. Rotate (this allows even baking). Bake for another 15 minutes. Allow the muffins to cool on a baking rack for about 30 minutes. Enjoy!

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1muffinCalories: 90kcalCarbohydrates: 15.5gProtein: 2gFat: 1.5gFiber: 2g
Keyword almondpulp, bananamuffins
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