*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Extremely easy and quick to make! I made two additions: 1/2 tsp vanilla and about 1/2 tsp cinnamon. Without added sugar you should use really dark, ripe bananas. Delicious bread like consistency when put in mini loaf pans (no greasing needed in silicone pans). I dropped batter in the bottom of the pans and smoothed as best as possible. When baking normal by dropping onto sheets the browned crust that forms is crunchy and delicious with a moist bread like center. If you're not Whole30, butter and honey are killer additions. Either way, be careful with calories. Each serving packs a punch and you won't want to eat just one if you are abstaining from added sugar or adding honey-butter. Guilt free calories for me though it's mostly from the almond's monounsaturated fats. They can be quite filling if you eat more than one or two. Friends I shared with loved them and asked for the recipe. I will continue to make these often.
These do not look as good in the picture as they are! They are wonderful. My husband, who isn't gluten free, had no idea they are GF. I was very impressed. Made as is written. The only thing I will do differently next time is maybe add a bit of banana extract. I used 2 bananas, but maybe needed to wait till they were more ripe. Delicious and so easy. I plan on making these with my 2 year old grandson, as his mama doesn't allow him to eat much sugar. These would be a fun treat, cut in half, spread peanut butter on them, and put a little banana slice between the two halves. Just enough for two little hands. But I cut in half and spread butter. Seriously, no difference from a regular wheat muffin, in terms of texture, except these were lighter and fluffier and moist. They look dry and crumbly in the picture, but they aren't at all that way. I used a cookie dough scoop, so it made around 20. Thanks so much for submitting the recipe!
I had pretty small bananas so I used 3. Also they were several days from ripe so that will affect my result. Otherwise I followed the recipe exactly. Taste and texture is good. Ripe bananas are key though. Next time I'm going to use more banana. There will be many next times:-)
It seems to me that most gluten free food is packed with sugar to make up for the lack of gluten, I guess. This recipe is not. It has an awesome just slightly sweet taste. I added the vanilla like suggested in some of the other comments. My wife ate most of these so now I'm working on my second batch.
Perfect for a quick gluten free snack! Also, to the people that wish to substitute coconut flour for the almond flour, you will only need 1/4 to 1/3 the amount of flour called for in this recipe since coconut flour is much more absorbant. If you substitute 1:1 you will most definitely end up with dry hard lumps instead of muffins. HTH and thanks for a quick, tasty recipe!
I was very excited to try this after reading the good reviews. However it was tasteless and bland even though I added 1 teaspoon of vanilla and 1/2 teaspoon of cinnamon. This might work well as a base but a lot will need to be added to it before I would consider it worth making again.
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