Almond Flour Banana Muffins Recipe Vegan and Delicious

If you’re on the hunt for a delicious, wholesome treat that satisfies your sweet tooth without compromising on health or ethics, these almond flour banana muffins are exactly what you need. Perfectly moist and naturally sweetened, this vegan recipe combines the nutty richness of almond flour with the fruity goodness of ripe bananas.

Whether you’re looking for a quick breakfast option, a midday snack, or a lunchbox addition, these muffins deliver flavor and nutrition in every bite. Plus, they’re gluten-free and free from refined sugars, making them ideal for those with dietary restrictions or anyone wanting to eat a little cleaner.

With simple pantry staples and easy steps, you can whip up a batch of these muffins in no time. They’re wonderfully customizable too!

From adding chocolate chips to a sprinkle of cinnamon, these muffins are versatile and crowd-pleasing. Ready to bake your way to a healthier, tastier snack?

Let’s get started!

Why You’ll Love This Recipe

This almond flour banana muffins recipe is a game-changer for several reasons. First, it’s completely vegan and gluten-free, making it accessible to a wide range of dietary needs.

The use of almond flour not only adds a lovely, moist texture but also provides a boost of protein and healthy fats. Ripe bananas are the natural sweetener here, giving you that perfect balance of sweetness without refined sugar.

Moreover, these muffins are incredibly easy to make. With just a handful of ingredients and straightforward instructions, even beginner bakers can achieve bakery-quality results at home.

They store well, freeze beautifully, and make for a nutritious on-the-go snack or breakfast. Plus, if you love experimenting, you’ll appreciate how easy it is to add nuts, seeds, or dried fruits to the mix.

Ingredients

• 2 cups almond flour (finely ground)
• 3 medium ripe bananas (mashed)
• 1/4 cup maple syrup (or agave nectar)
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder (gluten-free)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips (optional)

Equipment

• Muffin tin (12-cup capacity)
• Muffin liners or non-stick spray
• Mixing bowls (two sizes preferred)
• Fork or whisk
• Measuring cups and spoons
• Spatula
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line your muffin tin with liners or grease it well with non-stick spray.
2. Prepare the flax egg: In a small bowl, combine the ground flaxseed with 3 tablespoons of water. Stir and let it sit for about 5 minutes until it gels.
3. Mix the wet ingredients: In a large bowl, mash the ripe bananas thoroughly using a fork. Add the maple syrup, almond milk, vanilla extract, and the flax egg. Whisk gently until combined.
4. Combine dry ingredients: In another bowl, mix the almond flour, baking soda, baking powder, cinnamon, and salt. Stir well to ensure even distribution.
5. Incorporate dry into wet: Slowly add the dry mixture to the wet ingredients, folding gently with a spatula. Mix just until no dry flour patches remain. Avoid overmixing to keep muffins tender.
6. Add optional ingredients: Fold in chocolate chips or any nuts/seeds you like at this stage.
7. Fill the muffin cups: Spoon the batter evenly into the prepared tin, filling each about three-quarters full for perfect rise.
8. Bake for 22-25 minutes: Insert a toothpick into the center of a muffin. If it comes out clean, they’re done. If not, give them 2-3 more minutes and check again.
9. Cool: Remove the muffins from the oven and allow them to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
10. Enjoy and store: Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Tips & Variations

Tip: Overripe bananas work best here—they provide natural sweetness and moisture!

– Make it nut-free: Substitute almond flour with sunflower seed flour if you have nut allergies.

– Flavor twists: Add 1/4 cup chopped walnuts or pecans for crunch, or 1/2 teaspoon nutmeg for extra warmth.

– Sweetener swap: Use coconut sugar or date syrup instead of maple syrup for a different flavor profile.

– Boost fiber: Stir in a tablespoon of chia seeds or hemp hearts for added nutrients.

– Chocolate lovers: Add dairy-free white chocolate chips or cacao nibs for variety.

Nutrition Facts

Serving Suggestions

These almond flour banana muffins are incredibly versatile. Enjoy them plain or with a smear of your favorite vegan butter or nut butter for extra richness.

They pair beautifully with a hot cup of coffee or tea, making them a perfect breakfast or afternoon snack.

For a more indulgent treat, serve them alongside a bowl of coconut yogurt topped with fresh berries and a drizzle of maple syrup. They also work well crumbled over a smoothie bowl or as a quick grab-and-go snack after workouts.

If you love recipes like this one, you might want to check out my Breakfast Wellington Recipe for a savory morning twist, or try the hearty Braised Pork Ribs With Radish Recipe for dinner inspiration. For something a bit more adventurous, the Bluebill Duck Recipes collection is a culinary delight.

Conclusion

Almond flour banana muffins offer a delightful combination of nutrition and flavor, making them a staple in any vegan or gluten-free kitchen. Their moist, tender crumb and natural sweetness from bananas make them a crowd favorite, whether you’re serving family, friends, or just treating yourself.

The best part? You can whip up a batch with minimal fuss and customize the recipe to suit your preferences.

These muffins prove that healthy baking doesn’t have to be bland or complicated. With wholesome ingredients and a simple method, you’ll have a batch of satisfying, guilt-free muffins ready to brighten your day.

Don’t forget to experiment with add-ins and enjoy them fresh or frozen for convenience. Happy baking!

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