These almond flour banana muffins are perfect for a quick breakfast, a midday snack, or even a healthy dessert. They're made with almond flour and oat flour, so they're gluten-free. Plus, they're 100% vegan too!
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Made with a combination of nutrient-rich almond flour and hearty oat flour, these muffins are naturally gluten-free. As a bonus, they're also dairy-free, vegan and paleo friendly.
Almond flour has become increasingly popular in baking, and with good reason. This versatile flour creates a tender crumb in baked goods, and it has a wonderful, subtle nutty flavor. And by the way, if you're a fan of almond flour recipes, you might also enjoy my almond flour pancakes, which have quickly become one of the most popular recipes here on Daily Dish.
These Almond Flour Banana Muffins are perfect for a quick breakfast, a midday snack, or even a healthier dessert option. So, preheat your oven, gather your ingredients, and let's get baking!
👨🍳How To Make Vegan Almond Flour Banana Muffins
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups. I recommend using muffin liners or a silicon muffin pan.
- Prepare the chia egg: In a small bowl, mix the chia seeds with 6 tablespoons of water and let it sit for about 5 minutes until it forms a gel-like consistency.
- Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, maple syrup (or agave nectar), melted coconut oil, vanilla extract, chia egg, and almond milk. Stir well until everything is evenly combined.
- Combine dry ingredients: In another bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Add optional ingredients: If you're adding nuts, chocolate chips, or dried fruit, fold them into the batter at this point.
- Fill muffin cups: Spoon the batter into the prepared muffin pan, filling each cup about ⅔ full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Top Tip
Make your bananas are very ripe, with lots of brown spots. This not only adds natural sweetness but also helps with moisture and binding. If you're bananas aren't super ripe, you'll need to add more maple syrup or a few tablespoons of sugar to balance the flavor.
Customize Your Muffins
- Chopped Walnuts or Pecans: Adds a nice crunch and nutty flavor.
- Sliced Almonds: Complements the almond flour and adds a delicate crunch.
- Raisins or Sultanas: Adds sweetness and chewiness.
- Dried Cranberries: Adds a tart flavor contrast.
- Chopped Dried Apricots or Dates: Adds sweetness and a chewy texture.
- Blueberries: Adds bursts of juicy sweetness. You may like my vegan blueberry muffins.
- Raspberries or Chopped Strawberries: Adds a tart, fruity flavor.
- Vegan Chocolate Chips: Adds sweetness and chocolate flavor.
- Cacao Nibs: Adds a bitter chocolate flavor and crunch.
- Cinnamon: Adds warmth and enhances the banana flavor.
- Nutmeg or Cardamom: Adds a hint of spice and complexity.
❄️Storage Instructions
Almond flour banana muffins will stay fresh for 2-3 days on the countertop. Store them in an airtight container lined with a paper towel to absorb any excess moisture.
Refrigerator
Store your muffins in an airtight container in the fridge. They should stay fresh for up to 1 week.
Freezer
Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag or airtight container.They should stay fresh in the freezer for up to 3 months.
When you're ready to eat them, thaw at room temperature or warm in the microwave or oven.
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Vegan Apple Cinnamon Muffins
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More Vegan Muffin Recipes
Gluten-Free Cinnamon Rolls - Vegan
📖 Recipe
Almond Flour Banana Muffins - Vegan
Ingredients
- 2 ripe bananas mashed
- 1 ½ cups almond flour
- 1 ½ cups oat flour
- ¼ cup maple syrup or agave nectar
- ¼ cup coconut oil melted
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons chia seeds mixed with 6 tablespoons water chia egg
- ½ cup almond milk or any plant-based milk
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
- Prepare the chia egg: In a small bowl, mix the chia seeds with 6 tablespoons of water and let it sit for about 5 minutes until it forms a gel-like consistency.
- Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, maple syrup or agave nectar, melted coconut oil, vanilla extract, chia egg, and almond milk. Mix well until everything is evenly combined.
- Combine dry ingredients: In another bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Add optional ingredients: If you're adding nuts, chocolate chips, or dried fruit, fold them into the batter at this point.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious vegan banana almond-oat flour muffins!
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