What do Banana’s & Almond Flour have in common? A Recipe!

Hello Gorgeous, How’s your week been?

Mine has been alright; the warm weather was a great taste of what summer will be like in the coming months. It was a nice change to have bare skin in the sun (with sunscreen, of course). Even though we are still in lockdown, we were still able to enjoy the weather from our local park, but it made me wish my 5kms was near the ocean. Oh well, bring on summer!

This week I’m back in the kitchen whipping up some epic sugar-free treats that are gluten-free, keto-friendly and can be substituted for vegan too. The inspiration for this recipe I found on The Big Man’s World was that it was pretty simple and easy to use. I just substituted a few ingredients to suit what I wanted to make.

All the recipe asks for is:

  • Almond flour – You can use almond meal, but I used almond flour.
  • Baking Powder and Baking Soda – to make it rise and to keep it stable.
  • Bananas (the main ingredient)
  • One Egg – Yep, just one egg, but you can use an egg replacement for a vegan option
  • Monk fruit Erythritol – Now, you can use any sugar replacement. Still, most of you know my partner is diabetic, so we use sugar replacement, and erythritol is the better sugar replacement on the market.
  • Vanilla Extract – to give it extra flavour
  • I like adding walnuts into anything banana-based as it just goes well, and walnuts have heaps of health benefits and are yummy too.
  • Chocolate chips – now, you can always add in chocolate if you don’t go nuts for walnuts.

The first batch didn’t turn out how I wanted, but the second batch turned out amazing, and you wouldn’t know I substituted sugar for Monk fruit Erythritol. I think my second batch worked so well as I mixed my dry ingredients all together, then I added it slowly into the wet ingredients and made sure it was all mixed in before adding more.

Anyway, here is the recipe, let me know what you think!

Almond Flour Banana Muffins

Makes: 12 Muffins     

Prep time: 5 mins Cook time: 20 mins

Kilojoules: 674

2 cups of Almond Flour
1 Tsp Baking Powder
1/2 Baking Soda
3 Large overripe Bananas
1 Large Egg or 1 tsp egg replacer (for vegan option)
1/4 cup Monk Fruit Erythritol sugar (1/4 Cup of brown sugar also works)
1 Tsp Vanilla Extract

1/4 Chocolate chips or
1/4 Walnuts, Crushed
1 Muffin Baking Tray
12 Muffin Liners or
1 Tbsp butter or Coconut oil – to line the muffin tray with
2 Mixing bowls
1 Electric mixer
2 Spoons – one to heap and one to mix, one wooden one metal


  1. Preheat your oven to 180°C (350°F). You can line your muffin tray with muffin liners, or if you want to reduce your waste, I suggest lightly adding some coconut oil or butter to the trays. Once that is done, set the tray aside.
  2. Put all your dry ingredients together in one bowl and mix, set aside. Get your bananas and remove them from the skin and mash them well. Add in your vanilla extract and egg and blend with your electric mixer on high until you have a smooth consistency.
  3. Slowly add in your dry ingredients with your wet. Each time you add, make sure everything is mixed in well before adding in the rest of the dry mix. Once all mixed in, fold in your chocolate chips or walnuts into the mix. Spoon out the mixture into your muffin tray and add your toppings of choice on top. Bake for 18-20 mins until golden or until a skewer comes out clean.
  4. Let the muffins cool for 5-10 minutes before moving over to a cooling rack.

You can store muffins at room temperature for up to 3 days and longer in an airtight container. Muffins can be stored in the freezer for six months in an airtight container.