Gluten-free Almond Flour Banana Muffins are dense, moist, and nutty. They’re packed with healthy protein and fats from nuts for the perfect afternoon snack or quick breakfast.
Muffins are such a tasty way to start the day. Unfortunately, however, most muffin recipes are packed with oil, refined sugar, and sweet mix-ins that lead to a mid-morning crash. These almond flour banana muffins, however, are quite the opposite of your typical store-bought pastry.
This recipe is naturally gluten-free and refined-sugar free. In fact, it’s only sweetened with ripe, mashed banana. In addition, the muffin batter is made with tender almond flour for extra protein. It’s easy to make these healthy muffins vegan too, so this is truly a recipe to suit any diet or taste.
How to Make Banana Muffins with Almond Flour
This is a quick and easy gluten-free baking recipe. First, start by blending together the ripe bananas, eggs, vanilla extract, leaveners, and spices in a food processor. After a few seconds of blending, you should have a smooth batter.
Next, add the almond flour and pulse again until just combined. At this point, your batter is ready to go into muffin tins for baking. Before baking, decorate the tops of each muffin however you like.
Topping Ideas for Vegan Banana Muffins
I like to add crunch to these muffins by sprinkling the tops with chopped nuts. My favorite toppings are cashews, pumpkin seeds, and mini chocolate chips for a touch of sweetness.
If you like, you can also add a sprinkle of cinnamon, or even garnish the muffins with a quick icing after they cool.
What is Almond Flour?
Almond flour is finely ground whole almonds. You can find it in the baking or gluten-free aisle of many well-stocked grocery stores. Bob’s Red Mill makes a great product for these muffins.
Unlike regular flour, almond flour is high in both fat and protein. As a result, your baked goods have a super-dense texture and subtly nutty flavor.
How to Tell if the Muffins are Done
You’ll know these almond flour muffins are ready to be removed from the oven when they’re golden on top. If you insert a toothpick into the center, it should come out mostly clean.
Can I Make the Almond Flour Banana Muffins Vegan?
Absolutely. The recipe is already naturally gluten-, dairy- and refined-sugar free. To make it fully vegan, simply swap out the two eggs with a flax egg.
To make a plant-based egg substitute, whisk together 2 tablespoons of flaxseed meal with 3 tablespoons of water. Let this mixture sit for at least five minutes and up to 20 minutes. As it sits, the flaxseeds absorb water and turn into a gel that easily replaces eggs in most baking recipes.
After you master Almond Flour Banana Pancakes, add these dairy-free baking recipes to your docket:
- Vegan Biscuits and Gravy Recipe: Flaky, Buttery, and Dairy-Free!
- Vegan Rice Krispie Treats: Original and Creamy Peanut Butter Chocolate Chip
- Vegan Croissants: How to Make Flaky Butter-Free Pastries at Home
Almond Flour Banana Muffins
- 2 ripe bananas
- 2 large eggs*
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Pinch of salt
- 2 cups almond flour
- ¼ cup cashew nuts roughly chopped
- ¼ cup pumpkin seeds
- ¼ cup semi-sweet chocolate chips
- Preheat the oven to 350°F. Line a muffin tin with 9 muffin liners.
- In a food processor, blend the bananas, eggs, vanilla, baking powder, baking soda, nutmeg powder, cinnamon, nutmeg, and salt at medium speed until combined.
- Add the almond flour to the banana mixture and blend until well combined, scraping down the sides with spatula as necessary.
- Using an ice cream scoop or two large spoons, drop the mixture evenly into the muffin liners.
- Sprinkle the muffins with cashews, pumpkin seeds, and chocolate chips.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. Let the muffins cool on a cooling rack.