By Ari Meyer on SwimSwam
Fuel your swim with muffins made from simple, nourishing ingredients designed to support every workout.
When snack time calls for something tasty and athlete-approved, these Almond Flour Banana Muffins are sure to deliver every time. Light, fluffy, and naturally sweetened, they’re easy to enjoy on their own or dress up with add-ins like chocolate chips, nuts, or berries. Made with almond flour instead of traditional wheat flour, they offer a boost of healthy fats, vitamin E, and protein to keep your energy steady without the heavy, sluggish feeling refined carbs can potentially cause.
The simple ingredient list—bananas, eggs, honey, and almond flour—packs in potassium for muscle function, natural sugars for quick fuel, and protein for muscle repair, making them an ideal choice for athletes who want both performance and flavor in every bite!
INGREDIENTS
3 medium ripe bananas, mashed (about 1 cup) 3 large eggs ¼ cup honey 2 ½ cups almond flour (packed, not scooped loosely) 1 tsp baking soda 1 tsp vanilla extract ½ tsp cinnamon Pinch of saltLET’S COOK!
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. Mash bananas in a large mixing bowl until smooth. Whisk in eggs until fully combined, then mix in honey and vanilla Add dry ingredients — almond flour, baking soda, cinnamon, and salt. Stir until just combined (don’t overmix). Fill muffin cups about ¾ full. Bake for 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean. Cool for at least 10 minutes before removing from the tin.TIPS AND TRICKS
Add ½ cup of chopped walnuts, blueberries, or chocolate chips to the batter to flavor these muffins To serve, top with extra honey for sweetness or some peanut butter for extra protein These freeze well and can be stored for up to 2 monthsGive this recipe a try and be sure to tag @ariseats on Instagram with your creations!
Read the full story on SwimSwam: The Hungry Swimmer: Almond Flour Banana Muffins
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