Almond flour banana muffins are the perfect breakfast or afternoon snack.
Tender, moist and so flavorful, these vegan almond flour banana muffins are naturally gluten free, egg free and easy to make! All you need is a fork and a bowl to mix these muffins up!
Why you will love this recipe
- Naturally sweetened and gluten free – sweetened with just 2 tablespoons of coconut sugar, these muffins rely on the sweetness of the bananas for most of their flavor! Use dairy free chocolate chips to make these dairy free and vegan friendly as well! Almond flour and gluten free flour keep them gluten free but packed with flavor.
- Easy to make – all that is needed to make these banana almond flour muffins is a fork and a bowl. No fancy equipment is needed to mix up this simple batter. This would be a great recipe to get help from the kids with!
- Great for meal prep – these gluten free banana muffins last all week in the fridge and are freezer friendly as well! Great for breakfast on the go or a quick and healthy afternoon snack.
- Easy to find ingredients – you can find all the ingredients you need to make these muffins at your local grocery store, Trader Joe’s or online at Thrive Market.
- Bananas – bananas are the star ingredient in this recipe. You want ripe bananas for this recipe – dark yellow with lots of brown spots on the peel is the best! If you don’t have super ripe bananas but need muffins ASAP, check out my tips below!
- Ground chia seeds (or ground flax) + water – this combination is used to replace the eggs in this recipe. I like using ground chia seeds (you can grind them yourself in a high speed blender or spice grinder) because I find that whole chia seeds tend to get stuck in my teeth even after baking. You could also use ground flax seeds in place of the chia seeds as well.
- Almond flour – for the best texture, I recommend using almond flour. However I have made this with almond meal as well and the muffins still turn out delicious, the texture is just slightly different.
- Gluten free flour (I used tigernut flour) – because this recipe is also egg free, I find that the muffins don’t cook all the way through when you use flax eggs. To offset that moisture that seems to never bake out of the center, I add just a bit of gluten free flour to help absorb any extra moisture. You can use tigernut flour, cassava flour, oat flour or your favorite gluten free flour.
- Coconut sugar – this helps to sweeten the muffins just touch. I found that muffins that rely 100% on the bananas to sweeten them were lacking in flavor and were one note and kind of bland. Just 2 tablespoons of coconut sugar helps to elevate the flavors and really helps them pop. If you are worried about adding sugar, you can omit the coconut sugar but you won’t have quite the same flavor.
- Baking powder – the baking powder is what ensures the muffins will rise. Be sure you are using fresh baking powder. To test it, add 1 tsp. baking powder to about 1 tbsp. vinegar. It should bubble and foam quickly.
- Cinnamon – ground cinnamon and bananas are a match made in heaven. The cinnamon adds to the sweetness of these muffins without adding any sugar and helps create a depth of flavor. If you don’t love cinnamon, omit it. If you really love cinnamon, you can double the amount suggested in the recipe (which I often do)!
- Peanut butter or almond butter – If you are paleo, you will want to use almond butter in this recipe. I like using peanut butter because it’s more budget friendly and I always have it on hand but almond butter would work great in these muffins as well. You could also use tahini (made from ground sesame seeds) or sunflower seed butter.
- Chocolate chips (optional) – be sure to use a dairy free, soy free chocolate chip that is either 100% cacao (unsweetened) or made with coconut sugar to keep these almond flour banana muffins paleo. If you aren’t worried about that and just want a vegan muffin recipe, you can use your favorite dairy free chocolate chip like Enjoy Life, Pascha or Trader Joe’s now makes a 72% chocolate chip that is dairy free that is incredible.
How to make these muffins
Preheat the oven to 375F.
Start by mashing the bananas in a large bowl. You want to try to get most of the lumps out but you don’t have to make them perfectly mashed a few chunks is fine.
Add the chia seeds and water to the mashed bananas and stir immediately. You will find that chia seeds want to gel together if not stirred immediately which can create pockets of chia seeds in the final recipe.
To this mixture, add the dry ingredients: almond flour, gluten free flour, coconut sugar, cinnamon and baking powder. Stir well. The mixture will be thick, but it will all stir in eventually.
Add the peanut butter (or almond butter). I like to wait to add the nut butter until the end after stirring in the dry ingredients because the fat from the peanut butter can stop the ground chia seeds (or ground flax) from properly absorbing the liquid. Stir in the peanut butter until it’s fully incorporated.
If you are adding chocolate chips or any other mix-ins, add them now and stir well.
Use a ¼ cup measuring cup to scoop out the muffin batter into the muffin tin, making 12 muffins total. If you have any leftover batter, try to evenly distribute it so the muffins cook evenly.
Bake at 375F for 30 minutes.
After baking, remove from the oven and allow the muffins to cool completely. I like to let them rest in the muffin tin for the first 10-15 minutes then move them to a cooling rack.
IN THIS FREE EBOOK
- Use ripe bananas: You are looking for bananas that are very dark yellow, with lots of brown spots on the peel. If your bananas are dark brown/black they may be too ripe (which means they may get a bit darker when baking). They should still be fine in this recipe though.
- Be sure to line the muffin tin with silicone muffin liners or parchment paper liners to ensure they won’t stick. I don’t trust non-stick muffin tins to not stick and find that paper liners often stick to the muffins, creating a big mess when you are finally ready to eat the muffins.
- Let the muffins cool completely before removing the muffin liner. Because these almond flour banana muffins are egg free, they are very fragile right out of the oven. Let them cool completely for the best texture. You can warm them up in the toaster oven or microwave right before eating and the texture will be incredible. You just need to let them cool initially so they can set up properly.
- Fill the muffins up equally so they bake evenly. Use a 1/4 cup measuring cup to divide the batter to get 12 equally sized muffins. Divide any leftover batter as evenly as possible.
I love how simple this recipe is and how much flavor is packed in these muffins. If you wanted to change things up, you could also add:
- Chopped nuts: pecans, walnuts, almonds, hazelnuts would all be great in these banana muffins
- Chopped dried fruit: cranberries, blueberries, cherries, raisins, dates
- Extracts: Use vanilla or almond extract (only about 1 tsp needed)
- Spices: Ground ginger (1/2 tsp. dried) will add some heat, nutmeg (1/2 tsp.) can make it more like pumpkin spice.
What is the difference between almond four and almond meal
Almond flour: Almond flour is typically made with blanched almonds (the skin is removed). This means that the almonds are typically finer and blends more like traditional flour in recipes.
Almond meal: Almond meal is made with almonds (with the skin intact) and ground up finely. Because the skins remain intact, the almond meal is a bit more grainy and not as smooth when blended up in baked goods.
For this recipe I have tried it with both almond flour and almond meal and they both work. For the best texture, I would recommend almond flour but if all you have is almond meal, go for it!
How to make your own almond flour
Add blanched almonds to a food processor. Process until look like fine grains of sand. Don’t process too long or will start to turn into almond butter.
Note: If you are nut free, you can make sunflower seed flour using this same method, add roasted sunflower seeds to the food processor and process until it resembles sand. It won’t get quite as fine as the almond flour you buy commercially but it works well and bakes up the same. You can also find ground sunflower seed flour online as well ( but it’s more pricey than making it at home).
Where do you buy almond flour
I can find almond flour at my local grocery store (typically in the baking aisle), at Aldi, Trader Joe’s Whole Foods (or any specialty grocery store) or online on Amazon, Thrive Market or Vitacost.
How to make ground chia seeds
Ground chia seeds can be bought in the store but I typically just make my own and store them in the fridge in a well-sealed container. To make ground chia seeds just add chia seeds to a high speed blender (I use my bullet blender) or a spice grinder (coffee grinder used for spices).
What if my bananas aren’t ripe
If your bananas are not super ripe but you can still mash them easily with a fork, simply add an extra tablespoon of coconut sugar to help offset the missing sweetness from the banana.
If you cannot easily mash your banana because it’s pretty green, peel the banana and put it in the microwave for 20-30 seconds. This will help to soften the banana. Add an extra 1-2 tablespoons of coconut sugar to offset the lack of sweetness.
Can I substitute coconut flour
Coconut flour and almond flour cannot be substituted for each other. Coconut flour absorbs 3-5 times it’s weight in liquid and dries out baked goods. Almond flour does not absorb any excess water and tends to create moist, tender baked goods. Do not substitute coconut flour for the almond flour in this recipe.
How to make banana muffins nut free
You can make these almond flour banana muffins nut free by using sunflower seed flour in place of the almond flour. You can make your own sunflower seed flour (see above) or you can buy it online.
Can you make this into banana bread?
Yes. Reduce the water down to 2 tablespoons and bake in 375F oven for 50 minutes. Allow to cool completely before slicing.
Fridge: These muffins are best stored in the fridge. If you don’t love cold muffins, you can leave them on the counter for 4-5 hours but they should be stored in the fridge long term. Keep in a air tight container in the fridge for up to 7 days.
Freezer: Once cooled completely in the fridge, you can transfer these muffins to the freezer (be sure to store them in a freezer safe bag). Store in the freezer for up to 3 months (be sure to properly label the freezer bag with the name of the recipe, the date and the date the contents should be eaten by).
- Bananas: Bananas add texture and sweetness to these muffins. You could try substituting the banana with applesauce or pumpkin puree but the taste and texture may be off slightly (you may need a bit more gluten free flour with the applesauce or more coconut sugar for the pumpkin puree).
- Ground chia seeds + water: The ground chia seeds and water replace the eggs in this recipe. If you are not egg free or vegan and want to make this with eggs, you will need 2 eggs in place of the ground chia seeds and water combo. If you are vegan or egg free, you can use regular chia seeds + water (same measurements) or ground flax seeds + water (same measurements) in place of the ground chia seeds + water.
- Almond flour: Almond flour makes these muffins slightly sweet, higher in protein and healthy fats and gives them a good texture/crumb. If you don’t have almond flour, you could use cashew flour or sunflower seed flour in place of the almond flour. I have not tested this recipe to be all gluten free flour or oat flour.
- Gluten free flour: The gluten free flour helps to ensure that the center of these vegan banana muffins is not goopy or too wet. Almond flour does not absorb moisture exactly like traditional flour so it’s important to add just a bit of your favorite gluten free flour to the muffins. You can use tigernut flour or cassava to keep these paleo friendly or oat flour or all purpose gluten free flour if you are not paleo.
- Coconut sugar: Coconut sugar helps to intensify the sweetness of the bananas in these muffins. I prefer the muffins with the coconut sugar vs. without so that is how the recipe is written. If you prefer no added sugar, you can omit the coconut sugar but the recipe may be a bit flat in flavor. If you don’t have coconut sugar, you can try maple sugar, light brown sugar or if you are lower in carbs, a low carb sugar substitute.
- Peanut butter (or almond butter): The peanut butter/almond butter helps to add some healthy fats and ensures the muffins don’t dry out when baking. You can use peanut butter (not paleo), almond butter, cashew butter, tahini (ground sesame seeds) or sunbutter in this recipe. Be sure to use the drippy one or two ingredient natural version of these for the best texture. The only ingredients should be peanuts or peanuts + salt (or almonds, cashews, etc).
- Dairy free chocolate chips: Use your favorite brand of dairy free chocolate chips or omit them completely. See the list above for other ideas if you choose to leave out the chocolate chips.
If you love this recipe, you should try
- Paleo Molasses Cookies
- Quinoa Banana Muffins
- High Protein Banana Bread
- Chocolate Protein Banana Bread
- Carrot Cake Oatmeal Bake
Almond Flour Banana Muffins$6.62 Recipe/$0.55 Serving
- 3 large bananas, mashed - $0.57
- 2 tbsp. ground chia seeds - $0.22
- 1/4 cup water - $0.00
- 2 cups almond flour - $4.39
- 1/3 cup gluten free flour - $0.48
- 2 tbsp. coconut sugar - $0.14
- 2 tsp ground cinnamon - $0.20
- 1 tsp. baking powder - $0.06
- 2 tbsp. peanut butter - $0.25
- 1/4 cup chocolate chips (dairy free) - $0.31
- Preheat the oven to 375F.
- In a large bowl, mash the bananas with a fork.
- Add the ground chia seeds and water to the bananas and stir well immediately. See below on instructions on how to grind chia seeds at home.
- To the banana chia mixture, add the dry ingredients (almond flour, gluten free flour, coconut sugar, baking powder and cinnamon). Stir well.
- Add the peanut butter (or almond butter) to the batter. Stir well to fully incorporate).
- Add the optional chocolate chips and stir well.
- Add silicone muffin liners or parchment paper muffin liners to a muffin tin.
- Use a 1/4 cup measuring cup, divide the batter between the muffin tin (you should make 12 muffins). If you have any leftover batter, spoon it evenly to the muffins.
- Bake at 375F for 30 minutes.
- After baking, let the muffins cool completely. After about 15 minutes you can move the muffins to a cooling rack (carefully). Allow the muffins to cool completely for best texture.
- Store in the fridge up to 7 days in a well sealed container.
- Freeze after cooling completely in the fridge in a freezer safe bag for up to 3 months.