• Skip to main content
  • Skip to primary sidebar
Plant Based Jess
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • 📧 Subscribe
  • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • 📧 Subscribe
    • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipe Index » Dessert

    Almond Flour Banana Muffins (Vegan)

    Published: Jan 18, 2021 · Modified: Nov 24, 2023 by Jessica

    JUMP TO RECIPE PIN SHARE

    These almond flour banana muffins are so soft and moist, they melt in your mouth! The flavor of the banana combined with the almond flour is something you have got to try.

    Showing is 5 vegan almond flour banana muffins pilled on a white plate. On the table beside the plate, there are a few bananas and a yellow hand towel.

    These almond flour banana muffins are currently my favorite way to save blackened bananas. It's an easy & healthy recipe that gives you cake-like sweet muffins with a perfect soft and light texture.

    The banana flavor is also not overpowering, thanks to the almond extract that helps balance the natural sweetness from the fruit. And when I have the extra time, I'll top them with a vegan dark chocolate frosting, so good!

    For more almond flour recipes, check out these 3-ingredient almond flour banana cookies and these peanut butter almond flour cookies!

    Closeup on a vegan almond flour banana muffin still in the muffin pan (every cups of the pan also contains a muffin)

    Are these almond flour banana muffins healthy?

    You will only need wholesome ingredients to prepare these yummy banana muffins. They are even healthy enough to enjoy for breakfast!

    • Low in sugar: The natural sugar from the bananas is plenty enough to make these muffins taste so delicious (well, with a little hint of maple syrup too)
    • High in fiber: Thanks to the combination of almond flour, whole wheat flour and ground flax seeds.
    • Low in fat: There is no added oil in this recipe! The mashed banana helps bring extra moisture necessary to make them moist and fluffy.

    If you are looking for more healthy breakfast muffin ideas, then be sure to check out these beet & chocolate muffins and these whole wheat strawberry muffins!

    Showing is 5 vegan almond flour banana muffins pilled on a white plate. On the table beside the plate, there are a few bananas and a yellow hand towel. Also with an extra muffin on the towel in the background.

    What you will need to make this recipe

    • Almond flour (not almond meal!): I recommend using the store-bought type that uses blanched almonds when making this muffin recipe. I like the almond flour from Bob's Red Mill. I tried making this recipe using almond meal (grinding your own raw almonds at home to a flour texture), but the result wasn't as good.
    • Whole wheat flour: Almond flour can be heavier and carries more moisture than regular flour, so using a half-half ratio of almond flour and whole wheat flour helps get a lighter in texture muffin. I use the white whole wheat flour from King Arthur Flour.
    • Ground flax seeds: This helps bind the ingredients together in this egg-free muffin recipe. I grind my own flax seeds using a high speed blender, but you can also buy already ground flaxseeds. Once ground, keep in the fridge.
    • Baking soda + Baking Powder
    • Bananas: Overripe bananas (sweeter with more moisture) are best for this recipe.
    • Vegan milk: Any kind is good, but choose plain and unsweetened, if possible.
    • Maple syrup: The bananas do most of the job at making these muffins sweet, but a little splash of maple syrup makes them even more perfect. You can substitute with other liquid sweeteners, like agave nectar.
    • Almond extract: It is worth going out of your way to get this ingredient. I mean, not that out of your way since you can find it in any grocery stores (in the spices section). But, if you don't have it already, add it to your grocery list. You will thank me later.
    Showing is 5 vegan almond flour banana muffins pilled on a white plate. On the table beside the plate, there are a few bananas and a yellow hand towel.

    How to make these almond flour banana muffins

    • Combine the dry ingredients (flours, baking soda, baking powder, ground flax seeds and salt).
    • Combine the wet ingredients (mashed bananas, vegan milk, maple syrup and almond extract).
    • Then combine the wet and dry, stir and bake!
    There is a hand holding a fork and mashing bananas on a white plate. There are banana peels on the side of the plate.
    There is a stainless steel large bowl showing a batter being mixed with a spoon.
    Showing is a regular muffin pan with white paper liners being filled with a muffin batter using a ice cream scoop.

    Watch how to make them

    YouTube video

    Tips when making these almond flour banana muffins

    • When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can results in harder compact muffins. You do not want this!

      To help prevent overmixing the batter, I like to stir using a large spoon until there are no dry lumps. You can use an electric mixer too, but only for a short time.
    • These muffins contains no added fat, which means that they can stick to the paper liners (depending on the type you use). If this happens, let them cool down first and they won't stick as much, or spray the paper liners with a little oil before filling the cup with the batter.

      I have been using these muffin paper liners and have not had any trouble with sticky muffins, even with super low in fat recipes. The paper liner simply falls off the muffins!
    Closeup on a vegan almond flour banana muffin still in the muffin pan (every cups of the pan also contains a muffin)

    Storing tips

    After the muffins have cooled down, transfer them in an air-tight container and keep them at room temperature for up to 3 days, or up to a week in the fridge.

    They also can be frozen for up to 3 months. Simply thaw them in the fridge overnight (or use the microwave for a sudden muffin-craving emergency).

    Other recipes to use your extra bananas

    • Chocolate and banana milkshake
    • Vanilla Chai latte smoothie
    • Blackberry and strawberry smoothie
    • Pear and cinnamon granola bars
    • Frozen almond banana bites
    • Vegan banana mug cake
    • Spelt banana bread
    • Almond flour banana cookies
    Closeup on a vegan almond flour banana muffin on a white plate that is cut in half. There are more muffins in the background on the plate.

    *Thanks to my sister Sonia who helped develop and test this recipe.*

    I hope you like these vegan banana muffins as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    📖 Recipe

    Showing is 5 vegan almond flour banana muffins pilled on a white plate. On the table beside the plate, there are a few bananas and a yellow hand towel. Also with an extra muffin on the towel in the background.

    Almond Flour Banana Muffins (Vegan)

    4.94 from 16 votes
    These vegan almond flour banana muffins are perfectly moist, super soft and filled with healthy ingredients. They are a great way to use your overripe bananas and the addition of almond extract makes them irresistible!
    PRINT RECIPE PIN RECIPE
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings 12 muffins
    Author Jessica Laroche

    Ingredients
      

    • 1 ½ cups almond flour - not almond meal
    • 1 ½ cups white whole wheat flour
    • 2 tbsp ground flax seeds (flax meal)
    • 3 tsp baking powder
    • ¼ tsp baking soda
    • ½ tsp salt
    • 1 cup mashed banana (about 2 larges)
    • 1 cup plain vegan milk - unsweetened
    • 4 tbsp maple syrup
    • 1 tsp almond extract - see notes

    Instructions
     

    • Pre-heat the oven to 375°F. Line a standard muffin pan with paper liners.
    • In a large mixing bowl, combine the dry ingredients (almond flour, whole wheat flour, flax meal, baking powder, baking soda and salt)
    • In a medium mixing bowl, combine the wet ingredients (mashed bananas, vegan milk, maple syrup and almond extract).
    • Transfer the wet ingredients to the dry ingredients and combine using a spoon. Stir until there are no dry clumps anymore, but do not overmix the batter.
    • Divide the batter in between the 12 muffin cups and cook in the oven for 18-20 minutes (or until a toothpick comes out clean after poking through a muffin).
    • Once cooked, let the muffins cool down in the muffin pan for a few minutes, then transfer to a cooling rack.

    Video

    YouTube video

    Notes

    • If you don't have almond extract, then substitute for the same amount of vanilla extract or ground cinnamon.
    • For storage: first cool down the muffins, then transfer in an air-tight container at room temperature for up to 3 days or up to a week in the fridge. Can also be frozen for up to 3 months.
    • These muffins contains no added fat, which means that they can stick to the paper liners (depending on the type of paper liners you use). If this happens, let them cool down first and they won't stick as much, or spray the paper liners with oil. I have been using these muffin paper liners and have not had any trouble with this, even with super low in fat recipes.
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 177kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 236mg | Potassium: 96mg | Fiber: 4g | Sugar: 8g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg
    CLICK TO SUBSCRIBE FOR UPDATES!
    SHARE ON FACEBOOK SHARE BY EMAIL

    Pin it for later!

    More Easy Vegan Dessert Recipes

    • Matcha affogato over oat milk ice cream and garnished with white chocolate chips.
      Matcha Affogato
    • Front view on 2 vegan chocolate chip cookies in a mug with glasses of milk in the background.
      Vegan Chocolate Chip Cookie in a Mug (5-Min)
    • View on a small cup of vegan avocado chia chocolate pudding garnished with whipped cream and raspberries.
      Avocado Chia Seed Pudding (Easy Vegan Recipe)
    • Overhead view on a few dark chocolate pineapple garnished with different ingredients.
      Chocolate Covered Pineapple Slices

    Reader Interactions

    Comments

    1. Mooinca says

      July 07, 2025 at 6:03 pm

      5 stars
      I have never made almond flour muffins before so I was a little nervous - this recipe was so easy and yummy!The muffins turned out lovely - I added 1/2 cup of blue berries to them and sub'd monkfruit crystals for the maple syrup. Thank you for a great recipe.

      Reply
      • Jessica says

        July 07, 2025 at 6:12 pm

        Hi Mooinca! Thanks for your comment, so glad you liked them! 😊

        Reply
    2. Danielle says

      April 18, 2025 at 5:23 pm

      5 stars
      I swear this recipe is magic. I have to make these gluten free to accommodate allergies, and I usually find GF vegan recipes to be very finicky. Not this one. I've used two different GF floors and they turned out great. I've used applesauce in place of bananas (because I never have the right number of ripe bananas on hand) and they turn out great. And my picky toddler will almost always eat them? What is this sorcery?

      I've been making these for like 6 months now and refuse to use another muffin recipe because it's so easy and tasty and reliable.

      Reply
      • Jessica says

        April 19, 2025 at 9:12 am

        Oh my goodness Danielle, what a great comment, I am so so glad you love this recipe! 😊

        Reply
    3. Jaci says

      February 09, 2024 at 11:51 pm

      5 stars
      I rarely write reviews but I had to for these. I just took these out of the oven and tried a little piece because my house smells like vanilla cupcakes…they are the most delicious vegan gf muffins I have made yet! I followed the recipe but did GF flour from Trader Joe’s (scooped from bag) instead of the whole wheat, added 1 serving size of vegan vanilla protein powder (NuZest brand), did 2 tsp of vanilla, and 3 bananas since I added extra dry ingredient. I made these for my 3 year old who is obsessed with muffins and I can’t wait for him to try them in the morning. Absolutely my go to for now on!

      Reply
      • Jessica says

        February 10, 2024 at 7:43 am

        Hi Jaci! Thanks so much for sharing! 😊

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

    CONNECT WITH ME


    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    🌱 SPRING RECIPES


    • There is a white bowl that contains a creamy barley breakfast bowl that's topped with a strawberry and rhubarb quick compote. There is also a wooden spoon on the side of the bowl and fresh strawberries. Also beside the bowl, there is another breakfast bowl as well as a few small bowl containing more of the compote and fresh strawberries. The bowls are on a large pink hand towel and there is a cup of tea on the side.
      Barley breakfast bowl with a strawberry-rhubarb compote
    • Vegan Watermelon Salad with Mint and Cucumber
    • There is a portion of a vegan garlic pasta bake on a plate with a baking dish containing more of the pasta on the side. There are 2 forks, 2 glass and a pitcher of water on the side as well as a small plate with ground black pepper.
      Vegan Garlic Pasta Bake
    • There is a slice of a vegan spinach quiche that's being hold and close to the camera. You can see in the background the whole vegan spinach pie as well as a white and blue hand towel.
      Vegan Spinach Quiche (Gluten-Free)
    • Green pea pasta sauce with short noodles and a side of lemon wedge and more fresh basil.
      Creamy Green Pea Pasta Sauce (20-min Vegan Recipe)
    • View on a tall glass of mango cherry smoothie topped with flaxseed.
      Mango Cherry Smoothie

    POPULAR RECIPES


    • Overhead view on a dark plate filled with 3-ingredient almond flour peanut butter cookies with a glass of milk on the side.
      3-Ingredient Almond Flour Peanut Butter Cookies
    • View on a glass of passion fruit mocktail with fresh passion fruits on the side.
      Passion Fruit Mocktail
    • Showing is a homemade easy buckwheat bread that's about half sliced. There are a few slices around the bread that are topped with peanut butter, yogurt and fruits.
      Easy Buckwheat Bread (No yeast, No kneading!)
    • There is a large spoon taking some oven-roasted potatoes and broccoli from a sheet pan.
      Oven-Roasted Potatoes and Broccoli
    • Front angle view on a kale tonic with lemon juice.
      Kale Tonic (First Watch Copy Cat Recipe)
    • Front angle view on a small jar of flaxseed pudding layered with strawberry jam and fresh blueberries.
      Flaxseed Pudding

    Footer

    Copyright © 2021 Plant Based Jess

    Privacy Policy