Almond Flour Banana Bread/Muffins

Remember those ads that began with the music to “It’s The Most Wonderful Time of The Year”? The mom would spin through the store on the back of a shopping cart, gleefully tossing back-to-school supplies in it with abandon, much to the chagrin of her frowny-faced children. Yeah, I get that now.

waiting for the bus

My kids went back to school today. Rather, one went “back” to school in a new school, in a new grade–second. The other went to “real” school for the first time–Kindergarten. Not to be confused with “fake” school, AKA preschool, which he only attended twice a week for two hours at a time. It’s not the same, really.

almond flour banana muffins

My daughter had been asking me since day 1 of summer vacation when she’d be returning. She is an avid reader and, much like her mommy, a bit of a teacher’s pet. She was begging to learn and couldn’t see any way to do so outside of those brick walls. I’d like to think our brick walls at home were able to offer her some life lessons as well–don’t accumulate so much crap because you’ll have to move it someday, for example–but it was lost on her. She wanted the classroom and she counted down the days to it. She could have been the crazy lady spinning on the cart. It is her most wonderful time of the year.

almond flour banana muffins

I was lucky enough to be able to take time off to send them off on their first day. And on the previous day, as well, for the Meet-and-Greet, though that was a last minute development, thanks to a sore back on Monday. Everything happens for a reason, right? I was happy to be there, and it was fortunate, too, since she was reassigned at the last minute to a different teacher. I may have been angry under other circumstances–it took five weeks just to get her placed in the original classroom–but the original teacher also seemed a bit–odd–smothering–babying–and it was a peanut-free classroom, so I can’t say I’m not relieved that she was moved. My friends joked that it was because they discovered I’m a baker (peanut-free and baking? quelle horreur!).

almond flour banana muffins

Weird. As I was writing this, my kids were in school. Sitting at their respective desks and tables, attending classes with the spawn of students who were once my classmates. And there I was: peace and quiet, and not quite sure what to do with myself. I can’t remember the last time I had 3 hours with no interruptions and no demands. It was a pleasant change. But it’s back to usual already…

off the bus

Almond Flour Banana Bread/Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast/Brunch
Serves: 16
Dry Ingredients
  • 3 cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
Wet Ingredients
  • 3 large eggs
  • 3 very ripe bananas, mashed
  • ⅓ cup pure maple syrup
  • ¼ cup coconut oil, softened
  • 1 Tablespoon vanilla extract
  • ¾ cup bittersweet chocolate chips
  • ¾ cup dark raisins
  • ½ cup chopped walnuts, toasted
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a 9"x5" loaf pan or line 2 12-cup muffin tin with paper liners and set aside.
  3. Whisk together the dry ingredients in a large bowl.
  4. In a medium bowl, whisk together the wet ingredients until smooth.
  5. Pour the wet ingredients over the dry ingredients and stir with a silicone spatula until just combined.
  6. Stir in the chocolate chips, raisins, and chopped walnuts.
  7. Pour into the prepared loaf pan or, using a large cookie scoop, portion out the batter evenly among the muffin tin cups.
  8. Bake loaf for 35-40 minutes, muffins for 20-25 minutes, or until edges are browned and are starting to pull away from pan.
  9. Let rest in pan for 10 minutes before removing to a wire rack to cool completely.


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