Soft, moist and easy to make these vegan almond flour banana muffins are gluten-free and egg free! With only 10 ingredients and lightly sweetened with ripe bananas they are perfect for breakfast, snack or dessert.
Banana Almond Flour Muffins
These almond flour banana muffins are the answer of what to do with your ripe bananas! If you are like me there always seems to be a few bananas that don’t get ate during the week.
While you could freeze them for smoothies, these almond flour muffins with bananas are another favorite way to use them in my house! They are light, healthy and melt-in-your mouth with a cake like texture that is not overly sweet.
The almond flour and nut butter compliment the bananas perfectly and the banana flavor is not overpowering. Load them up with toppings or make them as is!
If you love healthier treats you may also love these almond butter pumpkin spice cookies or gingerbread breakfast cookies!
Why You Will Love Healthy Almond Flour Banana Muffins
- Diet friendly: These muffins are a low carb, paleo, dairy free, oil-free, vegan and gluten-free banana muffin! They are egg-free as is with no substitutions needed.
- Low in sugar: The only sugar in these banana almond flour muffins is from your bananas! The riper the bananas the sweeter your muffins will be.
- Flavorful: These muffins are full of nutty taste with a hint of banana and warm spices.
- Great texture: If you have never baked with almond flour before you are in for a treat! It produces soft baked goods that are tender and moist.
Recipe Ingredients
- Mashed banana: You will need 1 cup which is equal to 2-3 bananas. The spottier the skin your bananas the sweeter your muffins will be! You can use ripe to overripe bananas.
- Almond butter: Smooth almond butter works best.
- Cinnamon applesauce: Homemade or store bought is fine.
- Pure vanilla extract: Adds a sweet taste.
- Almond flour: Finely ground almond flour. If you like to buy in bulk Costco is a great brand!
- Baking soda: Adds lift and rise.
- Salt: To enhance the taste of all the other ingredients.
- Warm spices: Cinnamon and nutmeg.
- Chocolate chips: Dark chocolate chips for the vegan almond flour banana muffins and then mini chocolate chips for the top. I used the Enjoy Life brand.
Variations
- Cinnamon applesauce can be swapped for unsweetened applesauce.
- Chopped walnuts or pecans may be substituted in place of chocolate chips.
- Use your favorite nut butter in place of almond butter. Peanut butter, cashew butter or even sunflower butter can be used.
- If you love sweeter baked goods, add a small amount of maple syrup to the vegan almond flour banana muffin recipe.
- Add some orange zest for additional zing!
How to Make Vegan Almond Flour Banana Muffins
- Mash bananas: Using a large bowl, add the bananas and mash well with a fork or I love to use a potato masher.
- Add remaining ingredients: Add all remaining ingredients except the chocolate chips to the bowl then use an electric mixer to combine. Fold the dark chocolate chips into the vegan banana muffins batter.
- Fill and bake: Fill the muffin tins 3/4 full, and sprinkle with optional mini chocolate chips, if desired. Bake the muffins for 18-22 minutes or until a toothpick comes out clean when inserted.
- Cool: Once the banana muffins vegan are done baking, let them cool for about 10 minutes before enjoying.
Almond Flour Banana Muffins Baking Tips
- Spray your muffins liners to prevent any sticking.
- Only mix until combined. Almond flour is a gentle flour and you don’t want to overwork the batter which could lead to dense muffins.
- Ripe bananas are best to use for best taste as well as they will combine easier with the other ingredients. Bananas are ripe when they are spotty and brown.
- Cover with foil if the muffin tops start to brown before they are done.
- Serve as is or try them with your favorite jam and vegan butter!
FAQs
Unfortunately not. Almond flour is best to use in this recipe for vegan banana almond flour muffins and I have not tested it any other way, including any other gluten free flour, oat flour or coconut flour.
If you have added too many dry ingredients versus wet ingredients your muffins may be dry. You could try adding 1-2 Tablespoons of a plant based milk or additional 1/4 cup of mashed banana.
If you have deviated from the recipe as written this may happen. I recommend following the recipe as is. If you have followed it exactly, let your muffins cool completely while they are still in the muffin tin. The cooling time will allow the muffins to become more firm.
While you could you probably would not want to in a baking recipe! Almond meal is made from grinding almonds with their skin still on. This can lead to a bitter taste in baked goods and is best for savory recipes.
Almond flour on the other hand is made from blanched almonds that are then ground into a fine powder. Using this flour is best for baking recipes as it adds a sweet, nutty taste with a tender crumb.
Storage
Store your vegan almond flour banana muffins in an air-tight container at room temperature for 3-4 days. For longer storage, place in the refrigerator for up to a week.
You can also freeze your muffins! Cool completely then place in a freezer safe bag for up to 3 months.
To reheat place in microwave for 15 seconds or until warmed through. From frozen, thaw overnight in the fridge or on the countertop for a few hours and then proceed with reheating.
More Baking Recipes
- Grain Free Granola Bars
- Vegan Cream Cheese Fudgy Brownie Bites
- Brown Sugar Pumpkin Banana Muffins
- Peanut Nutter Butter Chocolate Cake
Vegan Almond Flour Banana Muffins
Equipment
Ingredients
- 1 cup mashed bananas , 2 or 3 small
- 1/2 cup almond butter
- 1/4 cup cinnamon applesauce
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup dark chocolate chips , dairy free
- 1/4 cup mini chocolate chips , optional
Instructions
- Preheat the oven to 350F. Line a 12-count muffin tin with liners or use coconut oil to grease and set it aside.
- Using a large bowl, add the bananas and mash well with a fork.
- Once the bananas are completely mashed, add all remaining ingredients (except the chocolate chips) to the bowl. Use an electric mixer to combine.
- Fold the dark chocolate chips into the muffin batter.
- Fill the muffin tins 3/4 full, and sprinkle with optional mini chocolate chips, if desired.
- Bake the muffins for 18-22 minutes or until a toothpick comes out spotless when inserted.
- Once the muffins are done baking, let them cool for about 10 minutes before devouring. Enjoy these delicious and nutritious muffins as a quick breakfast, sweet snack, or dessert.
Notes
- Cinnamon applesauce can be swapped for unsweetened applesauce.
- Chopped walnuts or pecans may be substituted in place of chocolate chips.
- Store muffins in an air-tight container for 3-4 days.
These are fantastic, Sarah. They came out perfect. Only change was omitting the salt, and I only had 1/2 cup mini unsweetened Pascha chips that I used in place of the large. Thanks for a delicious recipe.
So glad you enjoyed them Shellie!