Almond Flour Banana Muffins (Vegan)

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.

4.94 from 16 votes

Almond Flour Banana Muffins (Vegan)

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: dairy-free, egg-free, freezer-friendly, healthy, Low in fat, muffin, No granulated sugar, oil-free, Vegan

Servings: muffins

Calories: 177kcal

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

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