My love for muffins has been going strong for 26 years now and has no intention of slowing. It all started with the crumb-top blueberry muffins my grandma would make for the grandkids.
I’d wake up early in a messy-haired daze and eagerly round the corner to the kitchen to always find a plate of fresh baked muffins on the counter. My grandma is the best at food, period. I’d heat up two jumbo sized gems and slather them in butter. Breakfast of champions I tell you.
The only bad thing about muffins – besides the fact that you always want two or three – is that they can often be carb- and sugar-heavy.
In recent years, though, I’ve experiment a ton with making these breakfast stars a bit healthier, and I succeeded with recipes like my vegan banana nut muffins for two, and sweet potato almond butter muffins, among others.
This banana almond meal variety is certainly on the healthier side, too, but full of flavor and nutty texture.
Besides being gluten free and vegan, these muffins are also extremely low in sugar with just a few tablespoons of natural sweetener – such as agave or maple syrup. Gluten free “flours” like oat flour and almond meal keep these GF-friendly. And they’re insanely moist and flavorful thanks to the mashed banana. Kind of perfect in the muffin world, if you ask me. Plus, just one bowl required? Party on.
Straight out of the oven these are PERFECTION slathered in a little almond butter and sliced banana. (Honey for non-vegans is a must).
They aren’t overwhelmingly heavy or sweet, making them a great post-workout snack or light breakfast to get your metabolism churning first thing in the morning. I enjoyed mine as an afternoon snack to tide me over between meals. They’d even make a great after-dinner “dessert.” These muffins can do no wrong.
But seriously, the almond butter, banana, honey suggestion? DO IIIIITTTTT.
NOTE: Recipe updated January 8, 2016 to include: increased baking time, emphasis on cooling, as well as emphasis on using almond meal ground from raw almonds (not pre-ground storebought).
- 2 flax eggs or sub 2 small eggs
- 2 medium ripe bananas
- 3 Tbsp agave nectar, maple syrup or honey if not vegan
- 3 Tbsp unsweetened vanilla or plain almond milk
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1 cup almond meal (ground from raw almonds - not almond flour or pre-ground storebought)
- 1/2 cup + 2 Tbsp oat flour (ground from GF oats)
- Optional toppings: chopped nuts, rolled oats, crumb topping
- Preheat oven to 350 degrees F and line a muffin tin with 8 paper liners.
- In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.
- Next add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.
- Add almond meal and oat flour and stir once more. Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins.
- Bake for 25-34 minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give.
- Remove and let rest in pan for 5 minutes. Then cool completely on a cooling rack. They can be tender when they're warm.
- Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.
Nutrition information is a rough estimate for 1 muffin.