Name: Banana Almond Flour Muffins
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Ingredients: 1 1/4 cups mashed banana (from approx. 3 LARGE, RIPE bananas); 1/3 cup unsweetened applesauce; 2 tbsp maple syrup; 250 g blanched almond flour (approx 2.5 scant cups); 1.5 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/2 cup chopped walnuts or pecans

JUMP TO RECIPE

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.

TABLE OF CONTENTS Show

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.

Muffin being held up and split in half to show the inside texture.

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.

Muffins on cooling rack with bananas, walnuts and cinnamon scattered around.

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.

Bowl of almond flour, ripe bananas, and small prep bowls on white deck.

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. 🙂

Mixing bowl with wet ingredients being mixed and then dry ingredients added to make batter.

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)

Muffin pan being filled with muffin batter before baking.

Now bake your muffins for 24-26 minutes, or until a toothpick inserted in the middle, comes out clean. (photos 9-10)

Muffins in muffin pan before and after baking.

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.

Banana almond flour muffins in white plate with bananas in background.

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.

Expert Tips

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

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito

Rosa

Banana Almond Flour Muffins [Super Moist!]