Why didn't my muffins rise?

Multiple factors can play a part in baking. To start, double check your oven temperature. The temperature may have been too low for the muffins. Leaveners like baking soda and baking powder do degrade so it's important to make sure they are still active before baking. Also sneaking a peak in the oven can cause a massive temp shift and drop the temperature rapidly resulting in a dip in the muffins so keep the oven closed.

How can I make sure to have an even number of muffins?

Use an ice cream scoop to portion out the muffins. It gets rid of the eyeballing and allows for a little more precision and evenly portioned muffins. It also drastically reduces the risk of over-filling.

Can I double this recipe?

You can double this recipe. I wouldn't triple it. Since this recipe is made in a blender space is limited you don't want to stress the blender to capacity or you’ll have an overworked dough. Ideally you should do one recipe at a time. For a larger batch try banana bread it's always a crowd pleaser.

Can I make this recipe by hand?

Absolutely! This recipe is made with a blender to help break down the bananas. Mashing the bananas by hand can sometimes result in heavier muffins; blending the bananas makes your batter more fluid. If you opt to make it by hand, mash the bananas as finely as you can and change the whole cinnamon to fine cinnamon and you're all set.

The Perfect Almond Flour Banana Muffins

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These almond flour banana muffins are easy to make, buttery, and fluffy! This recipe, which only requires a blender, eliminates the need for all those extra dishes.

Author: Marissa Bolden
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: Paleo

Ingredients

2 Large (1 cup) banana, ripened

1 Egg

2Tb Brown Sugar

1Tb Vanilla Extract

2Tb Butter, softened or melted

1 inch Fresh Cinnamon Stick or 2 tsp Ground Cinnamon

1 tsp Baking Soda

2 tsp Baking Powder

2c Almond Flour

3Tb Turbinado Sugar, for dusting

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Instructions

Preheat the oven to 350 F. Prep the muffin tins and fill with fresh liners that have been lightly sprayed with cooking spray.
In a blender add in the bananas, egg, brown sugar, vanilla, butter, cinnamon , baking soda and powder. Blend for 1 minute till the cinnamon stick is broken down.
Add in almond flour, blend until combined. Let the batter rest for 3 minutes.
Using an ice cream scoop fill each muffin tip ¾ full to avoid over spilling.
Once all the muffin cups are filled, sprinkle with a pinch of turbinado sugar before popping them into the oven.
Bake for 22-25 minutes till a toothpick runs clean.

Nutrition Facts

Serving Size: 1 muffin
Calories: 316
Sugar: 10.1g
Sodium: 224mg
Fat: 23.2g
Saturated Fat: 4g
Carbohydrates: 22.6g
Fiber: 5.4g
Protein: 9.4g
Cholesterol: 37mg

Find it online: https://thecoconutmama.com/almond-flour-banana-muffin-recipe/

How To Make The Perfect Almond Flour Banana Muffins

Ingredients

Instructions

Nutrition Facts