Moist, lightly sweetened, incredibly scrumptious banana almond flour muffins! They’re easy to make, using just 7 ingredients and ready in about 30 minutes. Plus, it makes just 9 muffins, perfect for when you want a smaller batch.
Why you’ll love these!
- Made in just one bowl, with 7 common ingredients that you likely already have on hand.
- Super moist and flavourful. It’s amazing how only a few basic ingredients result in an absolutely scrumptious muffin.
- Made using no oil. Bananas and applesauce are all we need for moisture here.
- Lightly sweetened! Great for when you’re craving a sweet treat, without overdoing your sugar intake. Bananas do most of the sweetening in these delicious muffins.
What kind of almond flour do I need?
Make sure to use BLANCHED almond flour for these muffins. Not almond meal and not unblanched.
Blanched almonds are those that have had their skins removed. This will produce a finer flour, resulting in the best texture for your banana almond flour muffins.
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. All you’ll need is 7 common items, plus an optional 8th.
Mash your bananas in a mixing bowl, then add remaining wet ingredients and mix well. (photos 1-2)
Then add all the dry ingredients and stir until combined, without over mixing. (photos 3-4)
NOTE: The batter will be thick, and this is completely normal. 🙂
If using the optional walnuts, fold those in now. (photos 5-6)
Use an ice cream scoop to scoop your muffin batter into your tray. You will get 9 muffins. (photos 7-8)
Now bake your muffins for 24-26 minutes, or until a toothpick inserted in the middle, comes out clean. (photos 9-10)
Let your muffins cool at room temperature for at least 10-15 minutes before removing them from the pan.
They will be soft and delicate upon first coming out of the oven. This short cool down time will allow them to firm up, and make them easier to remove from the pan, without breaking.
What else can I add?
For a variation on these banana muffins, you may skip the optional walnuts and use fresh blueberries, instead.
Or, for a sweeter muffin, sub the walnuts or pecans for chocolate chips.
If you want a spiced muffin, add 1/4 teaspoon of nutmeg or sub the cinnamon for pumpkin pie spice.
How long do they keep?
Your banana almond flour muffins keep in a sealed container at room temperature for 1-2 days. Refrigerate for up to 5 days.
Or freeze them in a freezer safe, air tight container or zip top bag for up to 3 months. Make sure the muffins are completely cooled to room temperature before freezing.
Use very ripe bananas! This recipe only calls for 2 tablespoons of maple syrup to sweeten, so make sure your bananas are very ripe, with brown spots on the peels, for best results.
Weigh your flour. Scooping flour from a bag is less accurate than weight. So if you have a kitchen scale, use it to ensure the absolute best texture.
Make sure your baking powder is fresh. Baking powder that has been open for over 6 months may start to lose its effectiveness and rising power.
As with most muffin recipes, be sure not to overmix your batter. Over mixing can result in a gummy texture. Mix the batter until there are no floury bits remaining, but don’t worry about working out every single lump.
Individual ovens will vary, so bake until a toothpick inserted in the middle comes out dry and clean. Mine were perfect in 24 minutes.
More ways to use almond flour
More vegan muffin recipes
- Raspberry Muffins
- Healthy Banana Carrot Muffins
- Vegan Zucchini Muffins
- Mini Quinoa Sweet Potato Muffins
- Lemon Blueberry Muffins
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- 1/2 cup chopped walnuts or pecans
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, mash your bananas and add the applesauce and maple syrup. Mix well. Then add the flour, baking powder, baking soda, cinnamon and mix until combined, without overmixing. Then fold in the chopped walnuts, if using.
- Use an ice cream scoop to scoop your mixture into 9 muffin tins. (Use non stick, or grease them if necessary.) Bake for 24-26 minutes, until a toothpick inserted in the middle comes out clean.
- IMPORTANT: Let them rest 10-15 minutes before removing from the pan. The muffins will be soft but will firm up as they cool.