Banana Almond Flour Muffins
These banana almond flour muffins are an easy-to-make treat that’s gluten-free, low in carbs, and vegan! With just 10 simple ingredients, they’re tender and moist with the perfect level of sweetness. Plus, they’re ready in 25 minutes from start to finish!
These banana almond flour muffins are a game-changer for anyone seeking a healthier yet delicious snack. They’re simple to whip up and use minimal ingredients, just like my banana oatmeal cookies.
Why I love this recipe
Just because these banana almond flour muffins are healthy, doesn’t mean they skimp on flavor! Each bite is tender, moist, and perfectly sweet from maple syrup and ripe bananas.
Almond flour can be notoriously challenging to bake with, which is why I made this recipe as easy as possible. Even if you’re not well-versed in gluten-free baking, you’ll be able to whip up a batch in no time!
Already vegan and gluten-free, these muffins are easily adaptable to any dietary preferences, whether you’re low-carb, paleo, or keto. Plus, no refined sugar is required!
Ingredient notes
You’ll just need a few pantry staples for these banana almond flour muffins. Find a full breakdown and suitable substitutes below.
Almond flour
The best choice for banana almond flour muffins is almond flour, but almond meal will absolutely work as well. If you use almond meal, the texture may be a little coarser. You cannot substitute all-purpose flour here.
Cinnamon
For a sweet and warming flavor, my go-to choice is Ceylon (true) cinnamon.
Substitute: If you don’t have cinnamon, you can experiment with nutmeg, allspice, clove, or pumpkin spice.
Maple syrup
For a natural way to sweeten these banana almond flour muffins, maple syrup is my first choice. Make sure it’s 100% pure maple syrup, not pancake syrup.
Substitute: Coconut nectar and agave are also great options.
Mashed banana
I use banana both as an egg substitute and a healthy sweetener. Make sure your banana is extra spotty for the best flavor and texture!
Vegan buttermilk
Vegan buttermilk provides an acid for the baking soda to react with, creating light and tender muffins.
Coconut oil
Regular or refined coconut oil both work to provide richness and structure.
Substitute: You can also use vegan butter or more mashed banana for an oil-free option.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
How to make
Learn the best way to make banana almond flour muffins with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!
Preparation
Preheat your oven to 350 degrees Fahrenheit, then lightly grease or spray a muffin tin with oil or vegan butter to prevent the muffins from sticking.
Baking
Step 1
Add the almond flour, baking soda, baking powder, cinnamon, and salt to a mixing bowl. Whisk the dry ingredients to fully incorporate the leavening agents.
Step 2
In another large bowl, add the syrup and mashed banana. Beat them together with a hand mixer or stand mixer until the mixture is smooth. Add the buttermilk, oil, and vanilla and mix for another minute to incorporate.
Step 3
Transfer the wet ingredients to the dry ingredients and mix the batter until just combined. Add some dark chocolate chips, raisins, or nuts, and gently fold them into the batter.
Almond flour is more delicate than other flours, so it’s best to gently stir it by hand until just incorporated with the other ingredients. Stop as soon as there are no flour streaks left.
Step 4
Using an ice cream scoop, divide the batter evenly between the prepared muffin cups. Don’t fill the cups much past ¾ of the way full to prevent them from spilling over.
Step 5
Bake the muffins for 18-25 minutes until a toothpick inserted into the centers comes out clean. Let them cool in the pan for 15 minutes before transferring them to a wire rack to finish cooling. Happy eating!
Expert tip
Even though you aren’t working with gluten-containing all-purpose flour, it’s still important to not overmix the batter. Overmixing can lead to tough muffins, so just blend until the wet and dry ingredients are combined.
Pay close attention to your oven temperature and baking time as well. Almond flour tends to brown quickly, so keep an eye on the muffins towards the end to prevent over-browning.
Also, let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This small amount of patience will ensure that your muffins set properly and don’t crumble as you remove them!
Baking tips
Non-stick: I prefer not to use muffin liners since I find a lot of muffin goes to waste. Instead, use a non-stick muffin pan and lightly grease it with vegan butter or spray.
Cover if needed: The overall baking time may vary depending on the pan and oven used. If the muffins are browning on the top too quickly before being done in the center, cover them lightly with foil while they finish baking.
Weigh the ingredients: For the most accurate results, use a kitchen scale to weigh the ingredients. Otherwise, the results will vary. If you don’t have a kitchen scale, I suggest using the scoop and level method for measuring your flour.
Stir by hand: Almond flour is more delicate than other flours, so it’s best to gently stir it by hand until just incorporated with the other ingredients.
Frequently asked questions
If you want the recipe to remain gluten-free, the best almond flour replacements are an equivalent amount of oat flour or a gluten-free blend. Just note that the final taste and texture will differ.
Almond flour absorbs a lot of liquid, which can dry the batter out. If your almond flour muffin batter looks dry, try adding 1-2 tablespoons of plant milk or an additional ¼-½ mashed banana.
Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the batter, as it can deflate the air bubbles that help the muffins rise.
Storing & reheating
Banana almond flour muffins are perfect for busy morning breakfasts or as a snack. Make sure they’re completely cooled before storing to prevent moisture build-up, which can lead to sogginess.
Fridge
These muffins can be stored in the fridge. Place them in an airtight container to maintain their moisture. They’ll stay fresh for up to 5 days this way.
Freezer
For longer storage, freezing is a great option! Wrap each muffin individually in cling film or place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating
If you want to enjoy a warm muffin, thaw it overnight in the fridge if it’s frozen, then gently reheat it in a microwave for 15-20 seconds. If you prefer the oven, wrap the muffin in foil and heat it at 350 degrees Fahrenheit for about 10 minutes.
Serving size
This batch of banana almond flour muffins yields 12 servings, making it a fantastic option for meal planning and prep. The muffins make a healthy breakfast, a delicious afternoon snack, or a sweet ending to your lunch or dinner.
You can easily double or triple the batch and store the muffins in the freezer, meaning you always have fresh-tasting muffins on hand. Batch-cooking is one of my favorite ways to save both time and money in the long term!
More vegan baking
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Recipe
Easy Banana Almond Flour Muffins
Equipment
- Hand mixer
- Spatula
- Large mixing bowl
- Medium mixing bowl
- Muffin tin
Ingredients
Dry
- 2 ¾ cups almond flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Wet
- ¼ cup maple syrup or agave
- 1 cup overripe mashed banana
- ½ cup vegan buttermilk
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips optional
Instructions
- Preheat the oven to 350°F. Lightly grease or spray a muffin tin with oil or vegan butter.
Dry
- Whisk the almond flour, baking soda, baking powder, cinnamon, and salt in a mixing bowl until well combined.
Wet
- In another large bowl, add the maple syrup and banana. Beat together with a hand mixer or stand mixer until the mixture is smooth. Add the buttermilk, oil, and vanilla and mix for another minute to incorporate.
- Transfer the wet ingredients to the dry ingredients and mix until just combined. Using an ice cream scoop, divide the batter evenly between the lined muffin cups until they are no more than ¾ of the way full.
- Bake the muffins for 18-25 minutes until a toothpick comes out clean. Remove from the oven and let the muffins cool in the pan for 15 minutes before transferring them to a wire rack to finish cooling. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
Looks delicious but the recipe is not cheap at all.