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–+ servings
Banana almond flour muffins.

Easy Banana Almond Flour Muffins

Justine Drosdovech
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.
5 from 7 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American, Gluten-Free, Vegan
Servings 12 muffins
Calories 247 kcal

Equipment

  • Hand mixer
  • Spatula
  • Large mixing bowl
  • Medium mixing bowl
  • Muffin tin

Ingredients
 

US Customary - Metric

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

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.
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.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1muffin | Calories: 247kcal | Carbohydrates: 19g | Protein: 6.6g | Fat: 17.8g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 0.6mg | Sodium: 100.3mg | Potassium: 144.5mg | Fiber: 3.6g | Sugar: 10.3g | Vitamin A: 29.7IU | Vitamin C: 1.7mg | Calcium: 117.7mg | Iron: 1.2mg
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