Banana Almond Meal Muffins (Gluten-Free + Vegan)

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Plate of Banana Almond Meal Muffins

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.

Almond meal and bananas for making muffins
Pouring honey into a batch of our Banana Muffin batter

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 experimented a ton with making these breakfast stars a bit healthier, and I succeeded with recipes like my vegan banana nut muffins for 2, 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.

Bowl of Almond Meal Banana Muffin batter
Cooling rack with a batch of our Gluten-Free Banana Almond Meal Muffins

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 1 bowl required? Party on.

Plate filled with a batch of our Gluten-Free Banana Almond Meal Muffins recipe

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.

Banana Almond Meal Muffin topped with almond butter and sliced bananas
Close up shot of a Banana Muffin topped with almond butter and banana

But seriously, the almond butter, banana, honey suggestion? DO IIIIITTTTT.

Showing the texture of the inside of a Banana Almond Meal Muffin

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 store-bought). Also, these muffins are meant to retain their moisture even after cooling. If you’re looking for a more crumbly muffin, check out these Vegan GF Banana Muffins!

Banana Almond Meal Muffins (Gluten-Free + Vegan)

Light breakfast or snack muffins made with banana, almond meal, oat flour, and agave or honey. Gluten-free, slightly nutty and sweet, and so deliciously healthy.
Author Minimalist Baker
Gluten-Free Vegan Banana Almond Meal Muffin cut in half
4.65 from 113 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 (muffins)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days


  • 2 batches flax eggs (or sub 2 small eggs if not vegan // 2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
  • 2 medium ripe bananas
  • 3 Tbsp agave nectar or 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 store-bought)
  • 2/3 scant cup oat flour (ground from GF oats)

TOPPINGS optional

  • Chopped nuts
  • Rolled oats
  • Crumb topping


  • Preheat oven to 350 degrees F (176 C) and line a muffin tin with 8 paper liners (amount as original recipe is written // adjust if altering batch size).
  • 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 30-40 (+) minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give. They should appear golden brown on top.
  • Remove and let rest in pan for 5 minutes. Then let cool completely on a cooling rack. They can be tender when they’re warm. (I even found that they are better after cooling overnight.)
  • Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.


*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 muffins Calories: 158 Carbohydrates: 21 g Protein: 4.5 g Fat: 7 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 3.7 g Sugar: 10 g

Muffin love continued…

Vegan Blueberry  Muffin Pancakes
Vegan GF Blueberry Muffins for 2 

Vegan Banana Nut Muffins for 2
Vegan Pumpkin Apple Muffins
Vegan Banana Nut Muffin Pancakes

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My Rating:

  1. Nic says

    I have been making these for a few months now as they’re great for my son’s lunchboxes! I make a batch and put them in the freezer once cool. I’ll take one out the night before packing it in his lunchbox. He really enjoys them and I love knowing they are pretty wholesome.

  2. Courtney says

    I’ve made these several times now because it’s such a great way to use up overripe bananas and I always have the ingredients on hand! I modify the batch size to make 6 muffins because I have a half sized muffin pan and it fits great in the toaster oven. The first several times I made them I had a hard time with them cooking through. I assumed it had a little too much banana, so recently I’ve been using 1 medium banana (instead of 1.5 called for in a batch for 6 muffins), I increased the baking powder to 1 tsp, and added a little more flax meal. I used store bought almond flour, ground oats and added a pinch of salt and cinnamon and they have been turning out great at about 30 minutes! The batter is a lot thicker with these modifications and I think the consistency helps it to fully bake through. I did find that they browned much more quickly when I used honey instead of maple syrup, so something to look out for. Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, frozen bananas can contribute more moisture to the muffins (not in a good way). If you use them, we’d suggest defrosting first and draining out any excess liquid. Hope that helps!

  3. Tanna says

    My husband and I LOVE this recipe. It is moist and delicious and turns out perfect every time. We double the recipe and use a cake pan and cook 50 minutes – yummy! Thank you for such a treat!

  4. Rachael G says

    I followed the directions but the center wouldn’t cook. I even baked an extra 15 min but needed to take out to avoid burning. It’s just mushy and batter consistency in the middle. Any idea what went wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachael, sorry to hear that happened! Is it possible you used bananas that were on the larger side? Or did you modify the flours at all? It sounds like there may have been too much moisture.

  5. Suzanne says

    Can I add fresh blueberries to the batter? Would I need to compensate for the extra moisture by adding more flour ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suzanne, We haven’t tried that, but it might work. Maybe just another tablespoon of oat flour? Let us know how it goes!

  6. Aimee B says

    These are AMAZING!!! So soft and so delicious! I used honey as the sweetener and they are probably the best banana bread/muffins I’ve ever tasted! THANK YOU!!

  7. Julianne says

    I made these muffins the other night and they are fabulous!! I used packaged almond meal from Trader Joes, eggs, honey, and cow’s milk (I’m not vegan and I already had the packaged almond meal!) and I added in 1 tsp of cinnamon and a dash of nutmeg, and about 1/2 cup of cacao nibs into the batter and oh my goodness. So so good. I baked mine for exactly 30 minutes and they were perfect.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Julianne! Thanks so much for the lovely review and for sharing your modifications! xo

  8. Krista says

    This recipe was great. I did add cinnamon and nutmeg as the other comments suggested. I threw in some flax seeds and chia seeds to boost the omega-3 factor and topped them with hazelnuts. They are tasty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leah, we don’t think the texture would be pleasant, but let us know if you try!

    • Tori says

      I found this recipe because I wanted to find another way to use the pulp from making almond milk. It turned out really good with texture and taste! I used eggs, 2 Tbsp maple syrup, 1 Tbsp brown sugar, and a little less milk than called for. I also added raisins. Took about the same amount of time to cook and I’m glad to have a yummy muffin recipe to use up the pulp! P.S. It was day old pulp that was moist but very squeezed out so as dry as such pulp can get from being squeezed for almond milk then sitting in a jar in the fridge😊👍

  9. Stacy says

    My sweet-tooth has been out of control lately, and these turned out to be a nice substitute for the cookies I’ve been gorging on. I used only the amount of maple syrup recommended, and they were just sweet enough. One-bowl, very simple to whip up. I’ll definitely be making more.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Desa, almond flour tends to be more absorbent, so we’d suggest using slightly less. Let us know if you try it!

  10. erika says

    just to be clear…is this recipe to be made with the wet almond pulp? Or the oven-dried almond pulp that results in almond meal? Thanks and I love your recipes and how simple they are.

  11. Nikki says

    Added 2 tsp of cinnamon and a pinch of nutmeg. Too bland without it. Don’t need more sweetener with more seasoning.

  12. Stacey says

    Just made these with the kids and YUM! I used coconut flour instead of oat flour and worked perfectly. Thanks for the recipe!

  13. Angie says

    I like these muffins, but every time I make them, I find them a little dry/not moist. Any suggestions? I don’t have this problem with any of your other muffins (carrot, pumpkin). Thanks!

  14. natalie says

    So. I accidentally forgot my flax egg thickening in the fridge BUT for any of you without flax, they still turned out pretty good!!

  15. Ninon Burgy says

    Do you use almond meal or pulp.
    If I want to use almond meal after making milk (so the leftover pulp) should I add more almond milk? How much. (As you said “ Note: One of the reasons we like to use almond meal is it can be made from the leftover pulp from making Homemade Almond Milk! When subbing Almond Meal made from Almond Pulp in a recipe that calls for almond meal, you may need to slightly increase the amount of oil or liquid to add back in moisture that gets lost in the process of making almond milk.“)

    How many cups / ounces / Grams are 2 bananas ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ninon, yes, we’d suggest adding a bit more almond milk- perhaps a tablespoon or two? 2 medium bananas are ~236 grams. Hope that helps!

      • Ninon Burgy says

        Thank you for your quick response. Have you tried to make this as well as a (banana) bread?
        So you don’t suggest to add baking soda and apple cider vinegar because it’s without gluten. ?

  16. Erica says

    I doubled the recipe using 3 large eggs and the batter was almost like a cookie dough consistency for me… is this the way it should look? Or should the batter be runny when it’s put in the oven?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erica, it sounds like it was too thick. It sounds like there were too many dry or not enough wet ingredients. Perhaps it needed another egg? See photos for reference. Hope that helps!

  17. Jessi says

    I made these muffins as I make alot of your recipes. I absolutely LOVE your recipes. I made one minor adjustment, which was using bagged almond meal instead of almond pulp. I wouldn’t know the difference in flavor or texture being as this was my first time making it and had to use what I had on hand. But they were delicious. Quite moist I must say, but I personally don’t mind it being that my whole goal with eating is to eat as clean and minimally processed as possible. I always have a medley of nut/seed pulps in my freezer so I used that as one of my “frosting” creams as a topping. I added dairy free milk, vanilla ext, ghee, dash of pink salt and maple syrup and used a hand blender to cream it. Spread it to the muffins and topped with pieces of a chocolate bar, goji berries, walnuts and coconut flakes. They turned out even MORE DELISH! I will most certainly post it on my IG and tag you. I’ve always checked your website and recipes in the past but since this whole Covid-19 lockdown, I’ve looked even more bc somehow, I always seem to have mostly all of the ingredients on hand, making life so much easier for me. So for that I thank you! Keep up the great work and content!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Way to be creative! Thanks so much for your kind words and lovely review, Jessi!

  18. Sophie Wilson says

    So So yum!!
    I added a bit more ingredients to make 12 muffins! Used coconut flour instead of oat, worked well. Also some dark chocolate mixed in :) delish!

  19. Channah Barkhordari says

    Loved this recipe, but I did make a few changes…at the end though my biggest issue was that the dough majorly stuck to the liners. Make sure to either add a little of the oil of your choice to the recipe, or at least spray your liners with oil (I use olive oil spray), or not use liners at all and spray your muffin tin directly. I think it would go a long way.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The liners peel off easier if you wait until they cool completely, and especially the next day! Thanks for sharing, Channah!

  20. Tess Murray says

    Super easy to make, topped with pepitas, chopped walnuts and little bit of cinnamon sugar. Will definitely use again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tess. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Sharon says

    These came out delicious but unfortunately rose and deflated. Still tasted really good but have any troubleshooting for deflated muffins?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Check the freshness of your leavening ingredients! Also, these are a denser muffin than most!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sure! But you may want to compensate with additional flour since they will add moisture. Let us know how it goes!

  22. Inbal says

    Hi! Looks wonderful.
    Little question: can I use regular flour instead of oat flour?
    + would chocolate chip / dark chocolate pieces work there? Many thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Inbal, We haven’t tried all purpose flour in this recipe, but it might work! We think chocolate chips would be delicious! Let us know if you try it!

  23. Rebecca I says

    I figured out the muffins I made last time were the 1-Bowl Vegan Banana Nut Muffins. Very similar ingredients to this one. Both delicious, I’m sure. I like reading about all the substitutions people have tried. Nice that the recipes lend themselves to this. Thank you.

  24. Rebecca Isaac says

    I made this recipe a while back, maybe a year ago, and loved it. I wrote down the recipe. Now it looks like you have changed the amounts/proportions of the recipe. For example: when I wrote it, it said “1-batch flaxseed egg, 3 med ripe bananas…” Now it says, “2-batches flaxseed eggs, 2 med ripe bananas…” and a few other changes, such as “oat flour” instead of gluten free flour blend and gluten free oats. Many different measurements. I am confused now, which recipe to make.
    Can you please help.

    Thank you.

  25. Gerrie says

    As always, a delicious and easy recipe from Dana- thank you so much!! I love that this recipe is highly adaptable and flexible. For example, I sub 1/3 of the almond meal with walnut meal and sub 1/4 of the oat flour with plant-based protein powder. Worked v well xx

  26. Marianne says

    I made these yesterday and they turned out great. I used a single batch of the recipe to make 11 muffins in silicone baking cups. I used 2 medium eggs and also added 1/8 tsp salt. I will probably use a little less maple syrup next time, or maybe use agave syrup instead. I also think my bananas may have been on the larger side. It would help a lot if American recipes were to include weight measurements for more accurate (and consistent) results. After measuring my ingredients in cups, I weighed them to make recreating these muffins easier next time. That way, I can grind the exact amounts of almonds and oats that I need for the recipe. I used 120 grams of almond meal, 75 grams of oat flour and 250 grams of banana.

  27. Alyssa Moore says

    Best recipe I’ve found for these! Subbed 100% pure pumpkin flour for oat flour (only because I had purchased it once at Whole Foods since I was curious and did not have oats on-hand). Very moist. Love love! Even my husband who is not GF loved it!

  28. Gee says

    These muffins came out good. I used canned simple coconut milk instead of almond milk. After looking back at the ingredients, I realized I used 1 scant cup of oat flour (when it was supposed to be 2/3 scant cup). Luckily, this recipe was forgiving, as is most of the other recipes I’ve tried on your site. Thank you!

  29. Courtney says

    Easy and delicious! I made 6 cupcakes (silicone pan) and a mini loaf (metal pan). All rose and goldened beautifully. Delicious and perfectly moist. I will definitely be making again!

    For the batch of 8 (after reading the various reviews – much thanks to all!)

    I subbed: 2 lg chicken eggs, Bob’s Red Mill Almond Flour for Almond Meal and Simple Truth Coconut Milk for Almond Milk. I also mixed wet and dry ingredients separately before combining.

    Additions: 1/2 tsp + salt to taste, 1 tsp Saigon cinnamon, 1/4 of a honey crisp apple with peel (tiny cubes), 3 handfuls of Bob’s Red Mill (Quick) Rolled Oats, sprinkle of cane sugar.

    Topped with: crunchy peanut butter, roasted pecan pieces & rolled oats

    May try: slightly larger apple pieces, or adding the pecans into the batter next time around and topping with apple butter or honey.

  30. Melissa Schroeder says

    Made these with chicken eggs, added salt, cardamom, cinnamon, and ginger. I think I’ll use only 2T of agave next time. My toddlers love them. Great snack!

  31. Gigi says

    Just made this and the whole house smells amazing, my daughter is having a hard time falling asleep because of it! I used regular almond flour, eggs and milk, they turned out so good. I think I will add apple bits next time as someone else suggested, and maybe some walnuts to make them extra hearty. It’s a really great base recipe. Thanks Dana!

  32. Sara says

    I’ve been looking for easy recipes to use up my almond pulp leftover from my homemade almond milk (which unfortunately often gets wasted). So happy to have come across this muffin recipe, will be making it weekly! I added a little pink salt in half the batch and think it can go with or without it. I also added some raw pure chocolate to some which was a nice addition, and an extra tablespoon or so of maple syrup. Will definitely try adding some nuts to the batter in the future. Even my boyfriend who I thought would find them to be too healthy/boring loved them.

  33. HEATHER H. says

    Thanks for this recipe, delighted to find I could just use ground up almonds, way less expensive that buying almond flour. My only thing is I didn’t like the flax seeds that didn’t dissolve, so next time I will mix up my flax seeds and ground them up in my blendtec blender first along with the milk and get that smooth. Also I added 1/2 t. of cinnamon and I think that added more flavor but will try even more, 1 t. next time. Also I substituted maple syrup, delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, glad to hear you found the almond meal tip helpful! Using ground flax seeds (also known as flaxseed meal) is what we recommend for making flax eggs. Hope that helps for next time!

  34. Marilyn says

    This recipe is a staple in our household also! I’ve probably made these wonderful muffins 40 times!
    There are some changes I like:
    – add 1/2 tsp salt
    – use less agave nectar, but add 1/4 apple cut into tiny pieces (with skin)
    – mix wet ingredients; mix dry ingredients in separate bowl; then mix wet and dry together
    The other variations in the comments look very interesting – must try some!!

  35. Jenny H says

    Delicious! I upped my quantities to make 12 muffins, used Trader Joe’s almond meal, half maple syrup and half honey, and added 1/3-ish cup chopped walnuts. Yummy toasted with almond butter. My only suggestion is to add salt, either in the muffin recipe, or with almond butter – without it, seems like something is missing.

  36. Lauren says

    These were a big hit in my home. I highly recommend topping with the almond butter, sliced banana and drizzled honey. It really took these to the next level.

  37. Marie-Béatrice Armstrong says

    I have just made these muffins and they are perfect, a combination a sweet gold crunchiness on the outside and softness inside. I followed the recipe exactly and only substituted the eggs for real eggs. I also onky left them bake for 30 minuted. My 4 year old daughter loved them also ! Thank you Dana, i will bake these again and again.

  38. Mary says

    I really liked the basis for this recipe and I made enough changes that I won’t go into that here but I wanted to share a couple of pointers that make muffins easier in general. To avoid sticking to cupcake paper I always bake with parchment paper. It peels right off of anything. Also, make sure ALL ingredients are at room temperature. I use extra baking powder because these heavier flours just rise better. I put 1/3 to 1/2 cup arrowroot powder in the batter. Somehow it lightens things up. I mix all the dry ingredients, get all the wet ingredients mixed and then mix together. You don’t want baking powder sitting in the dough. Get it in the oven as soon as it’s mixed. And it’s ok to get them a little browned to make sure they cook through. I loved finding a recipe where I could use almond flour and oat flour. These came out delicious!

    • Jennifer Vellios says

      Hi Mary, I quite like the texture of gf baking with arrowroot/tapioca. When you include arrowroot in this recipe do you have to up the quantity of wet ingredients?
      Thanks – Jen

  39. Alyxa says

    Hi Dana, thank you so much for this recipe! I’ve just pulled my second batch out of the oven!! They smell amazing!
    I am so shocked by some of the comments, each time these muffins have come out perfectly. I do chia egg instead and use store bought almond meal (I’m lazy!), yet these are by far the best GF and egg free muffins I’ve ever made.
    I’m pregnant and find these little beauties perfect for my breakfast, I do a dollop of chocolate nut butter and a banana on the side. I store them in the freezer and pull out one or two in the morning as needed.
    It’s such a shame some people haven’t loved this recipe as much as I do!

  40. Kristin says

    This recipe is a STAPLE in our household, now. We’ve been making them for two years, I think?
    We’ve added chocolate chips for a sweet treat, and have played around with sweeteners.

    I’d love to honor this month of the pumpkin by taking a stab at pumpkinizing these beats. Do you think i could substitute some of the banana for pumpkin and it turn out right? Have you made a pumpkin muffin recipe that is similar that I haven’t seen?

    Thank you!


  41. Ashley says

    I halved the recipe because I didn’t enough oats for the oat flour. As someone with food allergies this recipe is great. The only change I made was adding vegan cinnamon streusel on top of them.

  42. Miriam says

    I made these muffins tonight as a pre workout snack before the gym! They are delicious!! You were right about needing a little extra sweetness and I should’ve greased the paper liners! Other than that, I love them. Thank you!

  43. Hannah says

    These are delicious! I love that they’re not too sweet and that they’re nice and hearty. These are great for breakfast. I also put a bunch of walnuts in them (I’m a sucker for banana nut). Thank you so much for the recipe!

  44. Marla Curtis says

    I absolutely love these muffins and make them all the time! I use whole milk and one large egg. I never grow tired of them, and they are so healthy and scrumptious. I recommend waiting for them to cool completely as the papers peel away from the muffin completely that way.

  45. Alondra M. says

    I’m so sad :( I followed the recipe and did ground my own raw almonds and oats, yet the muffins came out gooey in the center. I cooked them for as long as I thought I could without them burning but they started sticking to the cupcake liner.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t recommend it, Alyssa! Check the comments above for further info!

  46. Debbie says

    Hello Dana, Despite some ‘negative Nellies’ and Positives rule THESE ARE AWESOME ?? Just baked using 2 Med Eggs as no flax & Almond meal & Coconut flour 1 cup & 1 Tbspn etc didn’t fill up to top of Muffin tin – Light moist Fluffy Yummy muffins Definitely a Must from your amazing Repertoire of tried nd tested Paleo treats!! Thank you again for your knowledge and love of Paleo Yum…

  47. Cait says

    So I just made these first time using real eggs, store bought almond flour and coconut flour instead of oat flour. They turned out dry…but I think that could be remedied by more milk and adding some oil/fat till the batter consistency is wetter. Will definitely try again. The flavor is good and will definitely cook them in cupcake papers next time. They stick to the pan too much. Hope my experience is helpful to others

  48. Charlotte says

    This was divine! I added ~1tsp of cinnamon for some extra flavor. I used 2 pasture-raised eggs in lieu of a flax egg and Bob’s Red Mill almond flour instead of almond meal. I baked the recipe in a standard loaf pan lined with parchment paper for 35 minutes and it was perfectly moist and tender. Thank you, Dana, for the recipe!

  49. Teresa says

    Hands down my favourite gluten free muffin yet. I am definitely going to try out your other recipes. Thank you thank you!

  50. Cierra says

    I made this recipe just as written and the results were fantastic! I even drizzled with almond butter and honey. So good. Thanks for another great recipe! This one is definitely going to be a keeper.

  51. Ilene says

    I made them today and got 27 mini muffins. I forgot the vanilla, added peach jammy bits (than I get from King Arthur flour), put chopped walnuts and top and they are adorable and delicious. Thanks so much for the recipe and I appreciate how thoroughly you test your recipes before posting.

  52. Lisa says

    I just made a double batch this morning, and they’re very good! Even my picky husband likes them :-) The only change I made was to add 1/2 cup (1/4 cup for a single batch) gluten-free flour mix, as the batter seemed too thin. Using honey and real eggs, I baked them for 30 minutes. I recommend using parchment baking cups, for a perfect release, even when warm. Thank you for providing such a great , healthy gluten-free recipe!

  53. Heather says

    dubious about instruction to taste the uncooked batter – salmonella risk from raw egg… I won’t be doing that part…

  54. Emily says

    I took a chance and made these with bagged almond flour instead and they still turned out great. Maybe more mushy in the middle but I really liked them that way. I also added chocolate chips. I’ll definitely be making these again.

  55. Aparna says

    The best muffins ever!
    My daughter hates eating nuts, so incorporating them into baked goods is a practical and delicious option for me.
    I added 1/2 cup wholewheat flour and 2 tbsp sunflower oil to the batter, and these are the most yummy, fluffiest muffins I have ever made. My daughter and I both love it, thanks!

  56. Vanessa says

    Yummy! I just made these muffins, using store bought almond meal, whizzed rolled oats in a mini processor, 2 small eggs as we are not vegan. Added a TBL of coconut oil when I mashed the bananas, just a little maple syrup. Added a tsp of baking soda because I like the taste. Chopped pecans and currants.
    The most moist, tender, lightest muffins I’ve ever eaten.
    Thank you so much for sharing your recipe!

  57. lindsay says

    I made these and they are delicious! I doubled the recipe and It ended up making 28! Much more than I expected. I do suggest letting them cool ENTIRELY otherwise the muffins will stick to the liners (I used paper). otherwise they are quite nice and pretty healthy.

  58. Brooke says

    Just made these and they are delicious! I used real eggs, ripe bananas from my freezer, Trader Joe’s almond flour, made oat flour in my blender w steel cut oats. I added a tiny splash of maple syrup and frozen blueberries. Reduced the almond milk by a tablespoon due to the frozen add ins and added one extra tablespoon oat flour. I used a silicon mini muffin tray and baked for 15 min. They rose perfectly and are brown on top and moist in the middle. My new favorite recipe, thanks!!

  59. Val says

    Whoo hoo! So excited to find this recipe. I had to tweak for dietary restrictions. I substituted oat flour with coconut flour, left out honey / agave, and added a little more almond milk and vanilla than called for. Oh, and added 1/2 c shredded zucchini. Turned out awesome!

  60. Tasha says

    Can you substitute coconut flour for oat flour? I want to make these for my son but he’s allergic to oats and is gluten intolerant.

  61. Wells says

    Call me lazy, but I just had a baby a week ago and didn’t feel like grinding almonds. ? So I did use the store bought AF but was aware of the potential runny problem. SO instead of using honey or syrup, I added 9 packets of Truvia. Yes, I like it that sweet. ☺️ They turned out PERFECT, and using Truvia also makes them lower GI. Nunaturals stevia is also an option and perhaps more “pure.” Ate with earth balance on top and MMMMMMM!!!

  62. Sophie says

    So yummy! I used the almond meal I had from making almond milk and blended that up with the oats for oat flour. I also added pecans and dark chocolate chips :) These were perfectly sweet, filling, and easy!

  63. Monda says

    As I’m writing this, the muffins are in the oven baking. Since I don’t have almonds ready, I subbed it with coconut flour. I’m interested in seeing how it will turn out since the batter looks more like a dough :) I’m guessing coconut flour absorbs a lot of liquid. I used 2 eggs, added a bit more almond milk, a couple tsp of chia seeds a teaspoon of coconut oil, oh, and some dark choc chips cause my GF son loves it. Will write more once I get to try it. The “dough” taste quite nice when I tasted it. Fingers crossed the muffins will come out nice ?

  64. Edmary Serrano says

    Will the eggs make them “fluffier”? BTW I love your blog and I have made a ton of your recipes. last night I made the double peanut butter cookies and I left the gluten free chocolate chip cookies overnight for today. My boyfriend is not vegan but he loves the different curry varieties too.

    Thank you!
    A Huge Fan

  65. Elaine says

    This recipe has become a household favorite and makes my crazy morning flow smoother with a readied breakfast item. Thank you for creating such a wonderful treat!

  66. Marleen says

    Hi Dana, these babes look so good. Do you think I can substitute the oat flour with rice flour for I don’t have any gf oats on hand? Can’t wait to try them!
    Thanks, M

  67. Lauren says

    This recipe cries out for a bit of salt. I used packaged almond flour in more even proportions with oat flour and as a good GF baker, 2 t baking powder for more lightness.

  68. Joey says

    These are my favorite muffins eeeeeeeever! I make them with homemade, unsweetened, plain almond milk + the (oven dried) meal left after the milk, two small, slightly overripe bananas, flaxmeal ground at home and then stored in the freezer, no added sweetener, and then I lightly oil my muffin tin with coconut oil and skip the liners. Zero problems ever. They were wet and sticky when I added sweetener (and way too sweet) and I always lost half the muffin to the liner, so those are the only deviations I make. The rest is just what seems to work best for me.

    Seriously though grind your own flaxseeds and store the meal in the freezer, consistently successful “egg” results.

  69. Raq says

    This was disappointing – I followed directions exactly and my muffins stuck to the paper liners – probably because there isn’t any added oil or butter in this recipe. The flavor wasn’t as good as some other recipes I’ve tried. Bummer!

  70. nita says

    Made this tonight with pre-ground almond meal, and they turned out great! I used two medium -to-large bananas, and everything else as stated. I did notice the concerns about a “wet batter,” and so made these muffins quite small (same size as your pics) so they’d be easy to bake through. I think a “normal-sized” muffin may have more trouble baking through completely than a mini-muffin given the almond meal. For me, they were done in 25 min at 350. Next time I might add some cinnamon and a pinch of cardamom to get a “banana bread” flavor to these. Lovely, thanks for sharing!

  71. Susan B says

    This is a wonderful recipe. As a new “gluten-free” eater, I especially enjoyed this treat. They were so good, I fed them to a group of unsuspecting folks at my church and even the fast-food junkies wanted the recipe even after I told them it was gluten-free, no white flour, no white sugar, etc.!

    I have not made full-size muffins and instead make mini-muffins (16 from one recipe). They are soft/delicate to handle but do bake all the way through. I use real eggs, Bob’s Red Mill Almond Flour and Quaker Old Fashioned Oatmeal ground at home to flour. The last batch of muffins, I forgot to grind the oats and they went in whole. Still came out delicious!

    Thanks again for sharing your delicious recipes!

  72. Kristine says

    Thank you for the lovely recipe! I read all the comments and was a little afraid to try, due to the mixed reviews. I took that all into account and made a few small adjustments, some just for my own preference (and what I had to use up) and others to balance the liquid to dry ratio. I was concerned about the wet outcome some were having. Seems to be a dry to wet ratio problem, as well as using the store bought pre-ground products as you stated.

    I used two large eggs and two larger very ripe bananas. This seemed like a lot of extra moisture, as your eggs in the recipe state ‘small’, and bananas ‘medium’. Perhaps that is where some are having troubles with such a wet batter. Large eggs and large bananas create a lot more wet ingredient base. Anyways I just adjusted and added about 3/4 C of ground oats and a few tbsp. of oat bran to balance that extra moisture. That assisted in making a slightly thicker batter and a perfect muffin! I also threw in a couple extra tbsp. of ground almonds as I ground more than what I needed.

    Just for my own flavour preference I also added a few tbsp. of shredded coconut and a few tbsp. of raisons and cinnamon and a pinch of sea salt.

    I put them in paper liners, which they didn’t stick to, and were perfectly cooked in 25 min. Might I say they are spectacular!! Love them with a drizzle of honey. Thank you for sharing your recipe, I will make these always! Love, love love!!

  73. Shelley says

    These are so easy to make and so good. For sure will be part of my usual rotation. I used flax eggs, added a tad more vanilla and half maple syrup and half honey. Also sprinkled in pumpkin pie spice and cinnamon. Mine cooked for 27 min and turned out perfect.

  74. Robin says

    I love waffles like you love muffins, so this morning I tried them that way! Aside from being softer than most waffles – they were really good: not too sweet, moist and delicious!! Didn’t change a thing in the recipe either ! Love your website! Blog & Cookbook!!!

  75. Alleigh says

    Seriously moist and delicious!!! Best homemade muffins I’ve ever baked myself.

    I added shredded fresh carrots and parsnips to get in extra veggies (I was afraid the veggies would make it dry so I added a table spoon of coconut oil too) but those were my only changes.
    I’m so excited! My boyfriend said he can’t stop eating them and even though I am trying to save them for the week, I can’t seem to stop either! Yum!

  76. Roxanna says

    These are GREAT!!!!! I made a few adjustments (because I was too lazy to go to the store):

    I only had store bought almond meal on hand (and not enough of it) so I ground sunflowers and used a 1/2 c of “sunflower meal” (it added a touch of saltiness to the muffins- YES!) plus 1/2 c of almond meal (Pre-ground).

    I didn’t have milk, so i used water instead (but only 2 tbsp, because I used bananas that I had froze, and they are pretty wet when defrosted)

    I used regular eggs instead of flax, and honey instead of the agave.

    I used whole oats instead of oat flour.

    & I added cinnamon and a dash of nutmeg.

    THANK YOU! (This site is a godsend)


  77. Samantha says

    So for this recipe, instead of buying almond meal, you recommend making it homemade? How do you do it? I am a bit confused on exactly what to use!

  78. Silvia says

    Can I add a scoop or two of vegan protein to this recipe? And if so, how do you recommend I adjust the recipe so that the muffins still turn out as yummy? (FYI I tried another vegan banana muffin recipe that has vegan protein already in the recipe, but the muffins were *no where near* as good as yours! So my new approach is to add vegan protein to your recipe since I love these muffins, but I don’t know how to adjust the recipe accordingly to make sure they are still as yummy – please help! :))

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that would work. I’ve heard good things about Vega and Sun Warrior vanilla!

      • Silvia says

        Thanks for your reply Dana! I presume I need to adjust the recipe somehow if I add the protein powder? Would it need more almond milk for instance? And/or anything else??

  79. Charlene says

    I am not supposed to be eating sugar/sweeteners right now and am wondering if I can just leave out the sweetening or if there is a suitable substitute—apple butter, perhaps?

  80. Chris says

    This is the best banana muffin I’ve ever had! I make them all the time! Thanks Dana for such an awsome recipe!

  81. Silvia says

    *I have a public service announcement regarding how long these muffins last* I made these muffins last Wednesday evening (with store-bought almond meal btw) and they were delicious Thursday and Friday (enjoyed with pb!). I put them in the fridge over the weekend knowing that with all my brunch and dinner dates, I wouldn’t be eating them. This morning (Monday), I took them out for breakfast and they had gone bad. They weren’t moldy, but they had a distinctly odd (bad) smell and taste. I was so sad and disappointed that they had gone bad so quickly. :(
    While I will definitely make these again (they were delicious at first!), the next time I will only keep out what I will eat the next day or at most the next two days, and freeze the rest, taking them out a couple at a time not long before I plan to eat them.
    I hope this message saves anyone else from having to experience my disappointment at breakfast this morning! :)

  82. Silvia says

    This recipe looks delicious and I would really like to try it, but I’m wondering why I can’t use store bought almond meal and oat flour?? While not impossible, it isn’t easy for me to make these flours myself (especially the almond meal/flour).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m sure you can, but I just recommend exactly what I use for the best results. I haven’t tried it that way, but if you do, let me know how it goes!

      • Silvia says

        Thanks for the quick reply! I made these muffins tonight – they are cooling now. :). While I haven’t had one yet, they look great (and the batter was yummy)! I have another question regarding portion size (since I’m trying to learn what healthly portions are): for breakfast, would I eat 1 or 2 of these (likely accompagnied by pb :))?

  83. Crystal says

    I don’t understand the ” + flax seed ” instructions. How much flaxseed to one flax egg?

    • Crystal says

      In addition it says, ” prepare flax egg by mixing flaxseed + water and let stand for a few minutes”. There is no flaxseed to water ratio listed in the ingredient list. ???

      • Crystal says

        Never mind. I clicked the link for flax egg. I went out and bought small eggs just for this recipe but I’ll use the flax egg method on the 1st try. Fingers crossed!

  84. donna says

    Just wondering what you egg-allergic bakers are using for eggs if you’re on the Specific Carbohydrate Diet. I was using flax eggs when baking for my son, but now those are out on SCD. I did look up a list of options and the 1 t. baking-soda-+-1 T.-white-vinegar option is currently in this recipe and in the oven. But the batter was a bit on the sloshy side, so… not terribly hopeful. Ideas? Thanks!

  85. Amy says

    I love this recipe! I have made these quite a few times and have never had a problem with them. I used Bobs red mill almond meal flour and oat flour. I have even added rolled oats and reduced the oat flour a bit and they still turn out great! These are quickly becoming a staple in our house!

  86. Adrianna says

    Made these with my 1 year old in mind, she loves them of course, as a treat. Great combo of ingredients and quick to whip up! We’ll keep this as our healthy go-to muffin for sure!

  87. Gee Gee says

    YUMMY!!! Excellent! I baked these muffins as a “pre race fuel” for long rides, runs – triathlon training! Since bananas are sweet I only used 1/3 of amount of agave (I used maple syrup) in recipe – also added in “vegan protein powder”…. ( cut down on raw almond flour I grounded)……. Freeze and perfect to carry along in pocket of bike jersey!!

  88. Holly says

    YAY! These turned out SOOO yummy. They were my first attempt at any kind of baked good since being gluten-, sugar-, egg- and grain-free. (I figure 1/2 C of g-f oats spread across 9 muffins is minimal enough to be ok once in a while!) Dana, you did GOOD!! Thanks for giving me such a long-awaited treat!

    After reading reviewers who said their muffins did not bake right, I was half-expecting mine to flop. Not at all! And I used Bob’s Red Mill almond flour, so I do NOT think using store-bought almond meal is an issue in this recipe. My batter was pretty thick and chunky (perhaps my bananas weren’t quite ripe enough?), but the muffins turned out totally moist, full of really good flavor and texture. And the recipe made 9, not 8 :) The flax egg is a brilliant idea – I’m excited to know how to do that.

  89. Brittany says

    Hi Dana, I just love all the beautiful things you make! They’re so yummy! I made this last night and it was so delicious, I’m making it again tonight! I cannot have oat flour, so I used rice flour and almond flour to sub out the oat. I did make it a little sweeter by adding in 3 more tablespoons of half honey and half maple syrup. I also sprinkled a little brown sugar on top and placed it a 8×8 pan……It was incredible! Thank you so much for all your hard work!

  90. Mitsue Shibata says

    Hi! I loved the ingredients in the vegan banana muffins, but I certainly do not know how to make almond meal. To make sure I get the same results you get, may I please have your almond meal recipe as well? Thank you so much!

  91. Mitsue Shibata says

    Hi! I just saw your vegan banana muffin recipe and thought it was amazing, but I have never made almond meal. and would like to know how you make it for this recipe? Thank you so much!

  92. Kathrin says

    Oh my god! They are so yummy and juicy and sweet enough, too—without sugar! Just had my second one, this time for breakfast, and it was sooooo good! Unfortunately it was the last one…

    Here’s how I tweaked the recipe: instead of oat meal I used a GF flour blend (self-raising) which worked really well. I made 5 big muffins that rose nicely. Instead of the suggested sweetener I used date purée, which also worked fine!

    Thanks for this great & easy recipe!

  93. Lindsay says

    Hello, This recipe looks great, can I use 1 1/2 cup + 2 Tbsp of coconut flour instead of 1 cup of almond meal 1/2 cup + 2 Tbsp oat flour?
    Thank you

  94. Ashley says

    I just have to tell you Dana, as someone who has discovered allergies to wheat and eggs over the past 6 months, that you have saved my sweet tooth, my sanity, my love of new recipes…everything. Actually a little bit teary-eyed over here, you kept me from losing my mind when I thought my baking days were all but numbered. You are one of my favourite bloggers!

  95. Ellie says

    First time making these and despite the mixed reviews mine turned out really well! Cakey and moist on the inside, with a bit of coarse texture from the almond and oat meal. I do wish they were a touch more flavorful but they’re great for an easy breakfast-on-the-go muffin.

    I used 2 regular eggs, raw agave, Bob’s pre-ground almond meal, made my own oat flour with (non-GF) rolled quick oats, unsweetened almond milk, and I added a pinch of cinnamon and sea salt to the batter. Mine baked for exactly 25 minutes at 350 (I live in Brooklyn so no altitude).

  96. Rita says

    can i use the almond meal left over from making almond milk. what do you do with your left over “pulp” from making almond milk? thanks.

    • Laura says

      I’ve been searching for recipes to use the leftover almonds pulp for also, would love to see your answers ?

    • Saranya says

      So! I just made a batch of almond milk and had left over moist almond pulp that i really did not want to throw away like i normally and (stupidly) do. So this is what i did… Substituted raw fresh ground almond meal with the left over pulp from making almond milk. I just skipped adding 3 tbsp of almond milk coz the pulp was already wet. It came out GOOD. This is the first time i am baking gluten free so i am not entirely sure if this is how it is supposed to taste.. But i can gaurantee that it did taste good enuf. Following are the deviations i did just so you know

      1. I used 3 real eggs
      2. Used 3 over ripe bananas
      3. Used almond pulp left over from making almond milk instead of fresh ground meal
      4. Used whole oats (i was too tired to grind)
      5. Added blueberries
      6. Skipped adding almond milk

      The result was 12 moist muffins that did taste good. If I were to change something, i would add just 2 eggs instead of 3 because they were a little too eggy for my taste.

  97. Cheryl Lyric says

    I have made this recipe over 20 times this year. I love it! To change it up I sometimes add two tbsp. of cocoa powder and 1 tbsp. of chia seeds. In this case I omit 2 tbsps. of oat flour. I use almond flour I purchase from Costco and have had no issues with it. I do notice if I use small and less ripe bananas the consistency is a bit different. So try and use larger ripe bananas:-) Love it, thanks for sharing this recipe!

  98. Tanya says

    Your recipes are usually a huge success in my household but sadly not this one. I’ve ground my own raw almonds and followed the recipe to a T, no substitutions. They didn’t rise well AT ALL and were RAW on the inside, starting to burn on the outside when I had to take them out of the oven.
    Having read the reviews I see that a lot of other people had the same exact problem. I feel like this recipe needs to be taken down and investigated!
    I suppose the lesson to learn from this is to always read the reviews but your recipes are usually fantastic so I didn’t bother – this one is a failure though.
    My husband had to break up the muffins and fry them up in a pan to make into some sort of a crumble top to serve with vegan yoghurt. That was the only way these could be saved from being thrown out.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      My suspicions lead me to believe that almond meal ground from raw almonds is the difference. I don’t think store-bought acts the same in this recipe. I’m so sorry you had issues here! But so many other people have had success. I will, however, do some retesting and see what I can figure out. Thanks for sharing, Tanya!

      • Tanya says

        Thanks for getting back to me! I know it never feels particularly great to hear negative feedback about what you create, so thanks for taking it in the spirit it was intended.
        As far as the almond meal goes, I *did grind my own* just for this recipe, from raw almonds, so my almond meal was in no way store-bought. Not sure what went wrong for all of us in this thread who didn’t have success. Hope you can figure it out!

  99. carolina says

    I just made this recipe… and it turned out… AMAZINNNNNNNG!!!! OMG!!!! I added some walnut pieces and dark chocolate ( 70%) yummyyyyy!!! Thanks

  100. Tina says

    Great recipe, made them yesterday and they’re already gone, whole family loved them! Followed the recipe and had no complications. Thanks so much, love your blog!! xo, Tina from Slovenia

  101. DD says

    These were sooooo good!! I doubled the recipe and made 12 muffins… (used the flax eggs)
    So moist and yummy!! They were a lil sticky when I pulled them out of the oven but I just covered them with a paper towel, left them overnight and they were perfect for breakfast!!

  102. Ellen says

    I am allergic to bananas but would love to add some other fruit. Would I need to add something else to replace it? Im doing the elimination diet and can’t do gluten, wheat, oats, dairy… tons of stuff but otherwise this recipe works for me.

    Any help is appreciated!

  103. Jess says

    Any agave substitution? These would be a great first birthday “cake” for my son but he hasn’t had any sweeteners yet…apple sauce maybe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Alyssa! I think so but can’t guarantee it – only use slightly less than half of what’s called for, as coconut flour is super absorbent.

  104. Rebekah says

    I had terribly ripe bananas that I really wanting to toss, but I saw this and figured I’d try it in a pinch. It was late so I put about zero effort into it…. I used 3 bananas, so upped it to 3 eggs, eyed up ALL of the ingredients…even threw whole oats in (again – zero effort, ha). Put everything in (aside form the oats), mixed with the hand-mixer. Finally, I added the oats and also some blueberries since they were about bad, too… and stirred. Then, followed your directions, and voila – DELICIOUS! Thank you so much for posting this… they are amazing (and I’m sure they’re even better if you actually follow your recipe to a T!) :)

  105. Alex says

    My partner is celiac and can’t have any oats even if marked gluten-free – so I used bob’s red mill gf flour instead of oat flour (this substitute usually works fine) and used pre-ground almond meal-those were the only adjustments and they did not turn out edible. :(

  106. Aiva says

    Hi, Just wondering if it would make a huge difference to texture or bake time required if i left the oats whole instead of grinding into a powder? Has anyone tried it this way?

  107. Tatiana says

    I just made these and they’re absolutely delicious! Finally found a guilt free muffin recipe for my muffin cravings although i used evaporated milk since i had leftover from another recipe but 3 tablespoons of milk won’t make me feel guilty! i used the flaxseeds and substituted baking power for baking soda and apple cider vinegar since i had no baking powder. I added chocolate chips, some cinnamon and walnuts. I used honey, almond flour from the whole foods dispensers and homemade oat flour. (gluten free oats in food processor). I’m in high altitude and didn’t adjust anything. They came out perfect.

  108. Lisa Fyfe says

    I have made this recipe 3 times now and it is just delicious. My son who is a super picky eater loves them too.

  109. Cristina says

    Hi Dana!
    Your blog is so inspiring! so far I’ve tried this recipe twice, first with almond meal and today with hazelnut meal (I didn’t found almonds in my organic market).
    And each time, they’re fabulous! my friends and my husband were cagy about it.
    Thank your for sharing with us a healthy but still pleasant way to cook!
    Best regards from Paris

  110. PN says

    I made this today and it was awesome. Thanks Dana for this recipe as my kids loved making it with me. Instead of flax seed I used 1 egg . The muffin came out moist . I got 6 jumbo muffins and the kids were not happy that it got done in one sitting. Guess we will be making this everytime instead of our banana bread.

  111. Courtney says

    Just made these muffins and they turned out great! For those who were wondering; I used the leftover meal from making almondmilk as well, and it worked just fine (note: I do dry the meal out in a low oven after I make the milk). One thing that I did was grind both the almond meal and the oats into a fine flour in my ninja bullet (high powered-small blender) and I used a scant cup of the almond flour post-blending. I also used two smallish chicken eggs and the texture and rise was perfect! I added about a teaspoon of cinnamon and a few shakes of allspice, as well as some roasted sunflower seeds and another sprinkle of cinnamon on top. The only thing I’ll do different next time is add a pinch of salt to the mix!

    One last thought on those having trouble; I have a 12 muffin tin and only used 8 of them. The rest I filled partly with water to ensure even baking and moisture, and they turned out with a perfect consistency. Great and oh-so-simple recipe!

  112. Jenny says

    I wanted to bake something with my eft over almond meal from making almond milk, this was the first recipe I saw and it was great! I used the almond meal directly after squeezing out the milk and it worked perfectly, no more almond meal lost in the freezer! Thanks for the recipe!

  113. Debbie says

    Made them this week. They lasted 2 days, just my husband and I. Very good, not too sweet, just right. I will definitely be keeping this recipe and making many more times. I was sure to firmly pack the oat flour and almond meal, mine came out just right, not too dry and not too wet. Good texture. My wrappers also stuck, but after they cooled off completely, muffins came out with no problem. Delicious! Thanks for the recipe.

  114. Rochelle says

    yumm, just made these and subbed in quinoa meal instead of the oat flour (trying a wheat-free thing these days). They turned out great, taste and texture are awesome. Will be sure to have this recipe close by as a go to!

    • Sarah Elizabeth says

      Sounds great! Just for the record though, oatmeal is both gluten and wheat-free… So maybe you are experimenting with a grain-free lifestyle? :)

      • Rochelle says

        Somewhere in the middle, and actually just trying to read up on things to understand how to be GF mainly, but looking at eliminating wheat too. There is a lot of reading!

  115. Ash says

    I just made these… didn’t need them to be gluten free or vegan so I used 2 eggs, and substituted oat flour with unbleached all-purpose flour (It’s all I had besides the almond flour). I used honey for my sweetener and extremely ripe bananas… and voilà – the results were so good! A bit dry but that’s probably because of the flour substitution. Also, they probably didn’t need to be in the oven for 25. Next time I’ll see how they look at 20 minutes. I used my mini muffin pan to make these so I had 22 minis. Going to add the topping suggestions next time too when I have all the ingredients. Can’t wait!

  116. Skylar says

    These are fantastic! I happen not to be vegan and didn’t have flax meal, so I used real eggs. I’m in sugar-free/sweetener January so I didn’t add any anything, and I also didn’t have enough almonds so I made walnut meal. Tasted great! I love blogs like yours that help non-bakers like me get the ideas and then get creative with substitutions. I look forward to trying other things in this blog!

  117. patty says

    they came out super dry for me… used eggs and homemade almond meal… 25 mins seemed too much as they burned a little…

  118. Leeanne says

    Thanks for this delicious recipe! I substituted quinoa flakes and quinoa flour instead of the oats, which makes it a gluten free option. Also, added dark chocolate chips (1/4 cup) and used 2 small bananas. Even after baking for 35 mins, they were more mushy inside than I wanted. So I left them on a cooling rack until the next morning (baked in evening) and they fixed themselves and were great! Going to make more today.
    I find this is a common problem, especially for GF baked goods with bananas in them. I’m cheap and can’t stand to throw anything away so I have taken to leaving gummy or raw-in-the-middle baked goods out, unwrapped and after a day or two they’ve usually firmed up. (I also avoid making loafs, too many bad experiences.) If the muffin doesn’t get firmer, I cut it in half, put a thin layer of butter or coconut oil on the cut sides and fry it in a pan.

  119. Darcy says

    I followed this recipe to a T, using Bob’s Red Mill Almond Meal, Oat Meal, and Flax Meal. Used maple syrup for the sweetener, two medium very ripe bananas and used flax eggs. The recipe made 9 muffins and at 25 minutes I checked a muffin with a toothpick and it came out clean. Took them out of the oven, let them sit in pan for 5 minutes as suggested and after that tried one while hot. It was completely mushy on the bottom so I put the muffins back into the oven for another 10 minutes and went to read the reviews. After discovering that others had similar problems, I read all of the reviews in hopes of finding some kind of solution. It seems as though those who are using the flax eggs are the ones with the problems. Eventually I came across a “flax egg using” review which suggested letting the muffins cool fully before eating them. I then tested my muffins every 10 minutes after coming out of the oven the second time and did discover they got less mushy and more cake-like over time. At the point they became fully cool, they were not only edible, but delicious! Granted they may be a bit more moist than some would prefer but I certainly would make them again, increasing the baking time to 35 minutes. In fact, I will have to make them again, as there are officially none left :)

  120. Diane says

    I just baked these muffins and after 40 minutes of baking, they are still very raw inside. Totally inedible. I followed your recipe exactly, and used my own almond meal, ground in my VitaMix. Ground my own rolled oats, also. This recipe has too big of a failure rate and warrants a change of ingredients or else a warning printed at the top.

  121. Sabrina says

    I just baked this muffin and it tastes so good! I was quite worried at first because there’s no oil or butter in the recipe but the muffins rise pretty well. Definitely baking this again, thanks for the recipe :D!

  122. Nicola says

    Came across this recipe as starting to get into no refined sugar / gluten free baking :) I wanted to get around 12 instead of 8 so adjusted the recipe a little – two decent sized eggs, 1 cup coconut flour instead of oat flour, 1 cup oats, extra 1/2tsp baking powder and got enough mixture for 14 :) baked for 25mins at 180deg (non fan forced) & they came out perfect. So moist, sweet and drizzled the tops with a little 85 % dark chocolate :) I used store bought almond meal (if people are using almond flour it won’t have the same density). Coconut flour also adds a little sweetness so only needed the 3tblsp honey. Really quick and easy – going to be making these alot!!! Thanks so much from New Zealand.

  123. Monica says

    I am baking these muffins while I write I cannot wait to take them out of the oven!!!!! I have done 3 times the apple, pumpkin ones and they are incredibly good!

  124. Amanda says

    Hi! I just made these muffins and wanted to comment. I didn’t have any baking powder, so I substituted 1/4 tsp of baking soda and one tsp of apple cider vinegar. (Everything else was the same)

    The rose quite a bit. They domed up beautifully and turned out very well!

      • Linda Z says

        These are very good!! The flavor and texture are wonderful! I’m thinking some people might be having a problem because of too much banana…mine were somewhere between small and medium, and almost black. Also instead of flax eggs I used one large egg. And, I think there is a difference between almond meal and flour. I used the meal. Baked 25 min. Came out great!

  125. Nellie says

    I just made these muffins and I’m eating one right now…..delicious!!!! I used two eggs instead of the flax. Mine baked perfectly in 30 minutes. Thanks for the recipe.

  126. Elke says

    Just wondering what I could substitute for the oat flour as my daughter needs them to be truly gluten free, I’m still new to gluten free baking and all the flours act so differently to each other so I’m not sure what to try?

  127. Di says

    I’ve made this recipe a few times using different variations and normal eggs & always had a great result.
    A very easy, quick & tasty recipe, thank you.
    Not sure how people can go so wrong with it!!

  128. Aussie fan says

    I have made these muffins about 10 times since discovering them last month! They are amazing, thank you. I use maple syrup instead of agave and leave out the vanilla. First time I have tried flax eggs – what a great alternative to eggs. Have shared with a few friends who love this recipe too. Well done.

  129. Josie says

    Well that was an interesting experiment. I had never heard of flax seed eggs so I used two regular eggs. I used the Almond flour and substituted coconut flour for the oat flour and added 1/2 cup shredded coconut for texture. I did not have agave so I used xylitol. I am diabetic so cannot use sweeteners and trying to follow gluten free. To complicate things even more I also started “Know the Cause” – “Phase One Diet” and agave is not allowed for awhile but xylitol is. So now the muffins are done! They are moist and tasty but not so plump. Not sure if using Oat flour would have made a difference. They are ok but will have to tweak further before I call it a success.

    All and all it will be nice to have available as a quick breakfast choice. Thanks for the recipe, hope you understand why I had to tailor it to my need.

  130. Josie says

    I am staying away from oats and wondering if I can substitute coconut flour or rice flour for the 1/4 cut oat flour. It would help to know what consistence the batter should be. I will a combination of flour/s and see what happens. I just may discover a new world famous cookie thingie or something like that! LOLOLOL!

  131. Sonam says

    The recipe is very easy. I used 3 tbsp of apple sauce and only one tbsp of agave nectar. The muffins are super sweet and moist that I can skip agave nectar. I used very ripened bananas and added frozen blueberries. My bake time was 35 minutes because they were still raw inside at 30 minutes. However, I had two issues.
    1) the top of my muffins was too dry.
    2) they stuck to the muffin paper cups to the point that I had to eat paper too.
    Overall, a great recipe. I’m going to try using fresh apricot pulp next time.

  132. Ann says

    These are so good.I made 2 changes (1 was a mistake).I substitute almond meal for blanched almond meal and used about 1 1/2 cup,and used 1 cup of oat flour instead of 1/2 + 2Tb.After I realized that I used much more oat flour,I added a few drops of almond milk. Also,they were done in about 35 min and did not stick to the paper at all.I got a total of 9 muffins.Will definitely make this really soon.

  133. Mary Pettit says

    Help! I made these muffins on Sunday and they were mushy on the inside. I used flax eggs instead of chicken eggs and ground up sunflower seeds to a powder instead of almonds. We took them out of the muffin tins after baking 45 minutes and baked on a cookie sheet but still super wet on the inside. The flavor is good, but they did not hold up and collapsed while baking. I , also, baked part of the batter in a doughnut pan and those held up better, but still very soft. Not sure if my bananas were bigger than yours?? I see other bakers had similar problems. Any solution?

      • Mary says

        My flax eggs were 3 T. ground flax to the 5 T. of water. Do you make these with flax eggs or chicken eggs?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          I used flax eggs, too, so that shouldn’t have been the issue if you measured them properly. Perhaps your banana was too large. Mine was on the small side. Sorry I couldn’t be of more help!

          • Mary says

            I believe the banana size must be a factor that makes this work for some and not work for others. If there was a standard measurement like 1 cup that might possibly eliminate the variance in success. Also, after searching the web, I learned that using fresh or frozen bananas can affect the moisture level in the baked product. I used frozen bananas.

  134. Tina says

    I am not exaggerating at all when I say that these are the most delicious muffins I have ever made in my entire life. I followed the recipe word for word, then added in some chopped walnuts and wild blueberries that I picked from the forest. Thank the heavens for this recipe.

  135. Supriya says

    Hello Dana:

    I am from India.
    I am not really good in baking….BUT these came out excellent.
    I tried these for my daughter’s school snacks. She loved them and they are healthy too.
    I freeze them and put it in the microwave for 25 seconds and sending it in her lunch bag.
    It helped us a lot.

    Please post some more recipes like this…those are with ZERO oil and tastes yummy.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      thanks Supriya! So glad you and your daughter enjoyed them. I’ll add more oil-free goodies to my list!

  136. Rochelle Bostrom says

    I just pulled these out of the oven and wanted to leave my comments since several people had issues. Mine baked up perfectly. I did use eggs instead of the alternate vegan option and made sure to sift my somewhat lumpy baking powder so that it mixed well into the batter. I also used my kitchen aid mixer to blend everything up. I baked them for 30 minutes and my toothpick came out perfectly clean. Also, I bladed the GF oats (TJs) in my food processor to create the oat flour – and found that I was short about 1 tbsp due to surface area. So I blended up a bit more to get the perfect measurement.
    Hope that helps one or two of you!

  137. Nihar says

    This came out great! First time baking any sort of muffin and all my friends loved it also. I used the mini muffin pan so my little one can grab easily.

  138. Lindsey says

    Made this recipe as is and it was amazing! You really can’t tell it was gluten-free. I’m pretty new to gluten-free cooking and I’ve done a few recipes from here, but this has been my biggest success so far! Thanks for all the good recipes. :>

  139. Lovey says

    Oh wonderful recipe! Love the pictures. Thank you for sharing! It’s so hard to get the vegan egg replaceemts. I’m working on it my self. I love baking and have made a recipe that is gluten ,dairy, and sugar free. xoxo Thanks for sharing

  140. Julia says

    These are good! I made some changes. I doubled the recipe, ground my own almonds and used eggs. I didn’t use the oat flour but instead just eyeballed and put coconut flour in. I added a little coconut sugar and a couple of tablespoons of butter. I think this recipe is very versatile. I have made a lot of muffins in my life and love having recipes that I can change a bit and they still work out. I have some with chocolate chips baking right now. The only thing I will do differently next time is add some salt.

  141. Michelle says

    I followed this recipe to the T. Fresh ground almonds (a coffee grinder works even better than a mortar and pestle *wink wink*), gluten free flour for baking, etc, etc, no substitutions. AND YET, no matter what I did, these muffins came out gooey and sunken in the middle. Maybe the ratio of wet to dry ingredients was off, maybe it’s my elevation. But even after giving them an extra HOUR in the oven, tin foil protecting their tops, no dice. It’s been a huge disappointment and it really had such a good flavor. <:[
    This is a common problem here and it still hasn't been solved. As someone who knows more about baking, is there an Idiots Guide to Gluten Free Baking that I could read? -_-

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This mystifies me because most everyone has loved this recipe and just a handful has had trouble, so it has me thinking it must have something to do with small ingredient changes or maybe the GF blend you’re using.

  142. Tracey Black says

    This looks delicious! I make a similar recipe with gluten free flour. Can’t wait to try this one.

  143. Nancy says

    Hi Dana,

    I made these yesterday and you can taste the “goodness’. Definitely turned out moist and what I love the most is that you can control the sweetness by the topping you choose rather than having the sugar in the muffin itself. Delicious!

  144. Malaka says

    Made these babies last night, only subbed almond meal with cashew meal and they rose nicely and were amazingly moist on the inside! I officially love this recipe and blog! :D

  145. Leah says

    Made these today, and while they turned out slightly bland, they held together very well, and had your typical muffin-like consistency throughout. I made the oat flour from GF oats in my food processor, and used Trader Joe’s pre-ground almond meal. I suspect the blandness came from me adding only 1 1/2 bananas and packing my flour/meal too much (reading the comments before making a recipe is equally as likely to cause you to overcorrect as it is to save you!). They are still moist and with a little flare on top (almond butter, banana, honey, etc.) will be out of this world. Would definitely try this one again.

    P.S.- Didn’t use any other substitutions. For those using flax eggs, try letting it rest in the refrigerator- that always seems to yield a more egg-like consistency for me.

  146. Janine says

    Mine also just wouldn’t cook ;( I gave up an hour in and threw them out. Really disappointed…used home made flours and flax with honey. It’s not the first recipe of this kind that I’ve tried where this happened. Expensive mistakes, that’s all…

  147. Michael says

    Followed the recipe to the T, yet it turned out mushy inside and did not rise much. I don’t know what went wrong, anyways it was still okay to eat. Tried to replace baking powder with baking soda second batch and still same problem. Thanks.


  148. Carolyn says

    I made these muffins last night and did not alter one thing…. Tops of the muffins cooked perfectly and when they were opened they were doughy inside, at first I thought I missed it but after reading other responses I see that it too happened to them…… The good news is we loved them anyway and next am after cooling they sliced in half very well and seemed just really dense…. One comment about the almond meal making it denser and not able to rise really helped….. Some comments say they use almond flour not almond meal, not sure if that would make the difference but I used Trader Joe’s almond meal. Still it is unanimous that we all love the taste especially with the almond butter, sliced bananas and honey…..and will make them again…. Ps. Had 1 for breakfast that way and wasn’t hungry until 2:30pm ….. Wow! Thanks for the recipe. :)

  149. Miranda says

    I just wanted to leave a note saying that I made these last night and they turned out perfectly!!!
    Instead of flax I used 2 eggs, I used pre-ground almond flour (1 cup + 1 heaping TBSP), and I used previously ground oat flour. I also added chocolate chips. I divided the muffins into 12, which still made them a very nice size. I also baked them an addition 10 minutes, so that they were in the oven for a total of 35 minutes. They looked a bit mushy in the centre when removed but were completely dry after cooling. I definitely will be making them again! Thanks, Dana!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So glad they turned out so nicely for you. Eggs definitely yield a better result, according to most reviewers. But, flax eggs do work – they’re just a bit less fluffy. Thanks for sharing!!

  150. Amy Bryant says

    These were perfection!!! Thanks so much for posting the recipeI. I made a few substitutions. I used 1 egg and 1 Tbsp of ground flaxseed. I also used 2% milk. Didn’t have almond butter but the bananas and honey on top were great!!

  151. Lou says

    These were in a word… incredible! Thank you so much for this recipe. Due to the ingredients I had on hand, I decided to go the non-vegan route. I used two regular eggs in place of the flax, 1/4 cup of honey, and buttermilk in place of the almond milk — the best muffins I have ever made!

  152. Taryn says

    These are not at all what I was hoping. They came out pretty terrible and bland. Really a let down when trying to go the healthy route.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Taryn, sorry you had issues with this recipe! So many people have loved them I’m not sure what’s going wrong with people who don’t enjoy them. If it’s any help, I like topping these muffins with almond butter, banana and honey to give them a little extra flavor, but I found these lovely as is. Hope that offers some help!

  153. Monica says

    These are great! I was looking for something to make for my hubby (no refined sugar) who’s trying to cut back on wheat. This was my first try at a gluten-free muffin. I used regular eggs and maple syrup (only 2 Tbsp since he’s still sensitive to concentrated natural sugars), but everything else as written. My bananas, I guess, were on the smallish side of medium. I’m at 6200 feet, usually have to make altitude adjustments but not with this recipe. I did grease the pan (Wilton non-stick, light colored; sometimes that makes a difference) with butter instead of using paper cups, since some people reported them sticking. Mine were done after 25 minutes, though I might add just a couple minutes next time to get the insides slightly more firm. Still, they weren’t raw inside by any means. Light and fluffy, moist and plenty sweet. Hubby ate 3 before they could even cool off. I will definitely make these again.

    • Kavita says

      I made these for Father’s Day in Australia today – both my parents enjoyed them – and they were especially good for my Mother who is a diabetic. I did use eggs and also threw in some cinnamon. Thank you so much – will definitely make again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Another friend of mine did that this week, too, so I’m glad to know it works as muffins and bread!

  154. Julie-Ann says

    One thing that may be helpful for people having problems might be to edit recipe to show how big the bananas were that you used. The texture would be greatly effected by using two large bananas instead of two small ones.

  155. Brenda. Cornwell says

    I had the same poor results as others. Baked for 50 minutes and they were mushy inside.:( I guess I’ll try 1 more time using 2 real eggs. Very disappointing!

  156. violingirl1998 says

    Yummy! I made these muffins without almond milk b/c I normally don’t have any around. I just subbed plain old water for the almond milk. I never have oat flour so I used an equal amount of plain old fashioned rolled oats. I left out the agave entirely because I am trying to be good! I did top them w/ the almond butter and sliced banana and they were out of this world! I did have to bake them about 45 or so minutes. Thanks so much for a tasty, tasty treat! I am not a vegan, but love to try healthy new dishes. Happy New Year, all!

  157. Beth says

    I just made a double batch. I followed the recipe exactly except I used frozen ripe bananas that I thawed and then used double the maple syrup. I added walnut pieces and chopped date pieces on top. They were perfect and delicious! I have made almond flour muffins before and am used to and love the denser texture. The intense banana flavor was my favorite part. I will make these again!

  158. Cecelia says

    I am so happy I tried this recipe. I used real eggs and probably used a bit more oat flour than the recipe called for. I ground whole oats pretty roughly to make the flour and was delighted that it worked perfectly. I also added some linseed meal to top up my almond meal, because I didn’t have enough. They were beautiful.

  159. Dawn from Texas says

    I used eggs and honey, I used a little extra honey and they came out perfect! I also used’s almond flour and bobs red mill oat flour. They didn’t rise at all.. but that is normally the case in gluten free baking. I topped mine with 1/8 cup brown sugar, 1 tsp cinnamon 1/4 cup each sliced almonds
    and gluten free oats and 1/2 stick margarine, all mixed together with my fingers to make a crumble
    topping (add to the muffins just before they go into the oven) oh one more thing it made a dozen of the muffins in the old muffin tin I have (not that having more tasty muffins is ever bad!)

  160. Laura says

    Hey guys! I made this 2 days ago, I had to make some changes to the recipe due to not getting some of the ingredients down here in Argentina.
    First, there’s no such thing a GF oats here! Also, I didn’t have almonds in my pantry or flaxseed meal that was gluten free.
    So I ended up using 1 cup cashew meal + 1/2 cup white rice flour to sub for the oats, and EnerG eggs (6tsp with water) for the flax egg. Not that EnerG egg is sold here, I just had it from my last trip to the States ;)
    The rest of the recipe stayed the same and they came out delicious! Although I will add a bit of sugar next time, because I too prefer them on the sweeter side ;)

  161. Mélanie says

    I made these this morning and they are delicious! Served them up with some almond butter and banana slices on top! The kids loved them!
    To address some of the other comments, they don’t really rise. They are just not that kind of muffin. I am vegan and gluten-free and most muffin recipes I make do not rise. You don’t get that muffin top look the way you would with traditional muffins. Also, if eaten before they are cooled, they are quite mushy. I actually hid them from the kids when I took them out of the oven so that they wouldn’t beg for them right away! After a good 10 minutes of cooling in the pan and another 20 on the rack, they were ready to eat.
    I recommend you make these. They are delicious and healthy and I bet they freeze very well. I am glad I doubled the recipe!

  162. Shannon says

    These were amazing, my mother made them for me because I have celiac disease and can’t eat gluten. They seriously were hands down the best muffins I’ve ever had. Even pre- celiac disease. Even if I were not on a gluten free diet. I would make these muffins exactly the same way so delicious and good for you and your family. What could be better.

  163. Michelle says

    I just made these, they are soo good!! Finally a gluten free recipe that isnt soggy! and it actually rises really nicely!! thanks a lot :D

  164. Leslie says

    Follow-up post: After 65 mins in the oven, I gave up. The centers are not done. Sadly, these will have to go in the trash. I followed the recipe to the T. Made my own oat flour and used Bob’s Red Mill almond meal. Carefully measured everything and made no substitutions.

    I’m not vegan, just gluten-free, so maybe I should have used two real eggs and they would have fully cooked through. I suspect the combo of the flax mixture and moist bananas might just be too moist and the moisture has nothing to bake into.

    Reading through the comments, enough people have had this same issue with this recipe, in spite of others’ successes, that I think it warrants the author taking another look at it.

    • Shannon says

      I had the exact same experience as Leslie. I am super disappointed. What a waste of expensive ingredients. I am thinking there is not enough baking powder in the recipe? Not sure, but I won’t try again to find out.

      I am always glad to experiment with new recipes even if they don’t work.

      • Shannon says

        Okay so after cooling completely these may be even worse than I originally thought… I really don’t understand how so many people had such great results??

        I NEVER throw food away. I mean NEVER, it goes against everything I believe in, but these are actually not edible :( I usually force myself to eat every burnt or bland muffin out of principle, but I can’t even get these out of the wrappers and what I can get is just a gluey mess.

        I followed the recipe exactly (I ground my own flours and used honey). The only thing I did was add a pinch of cinnamon. I kept them in the over for 40 minutes at 350 and then another 10 mintues at 375.

        I am sorry for the negative feedback I do think it is helpful in recipe development.

        All the best.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Shannon, thanks for sharing your experience. I had success with this recipe and so many other people did as well. But I also recognize that a few others had issues similar to yours, which I hate to see! I know ingredients are expensive and the last thing I want is for something not to work out for you. One question: What kind of almond meal did you use? I ground my own from raw almonds – that seems to be a determining factor in the recipe’s success. Otherwise, it may have to do with altitude or other factors. Let me know! I plan to test this recipe again to see what might be going wrong.

  165. Leslie says

    Mine have now been in the oven for nearly an hour and are still not done in the middle. I tented them with foil at the last check so the tops don’t burn, but who knows when they’ll be done? This is getting ridiculous.

    They’re not just moist in the middle, but when I cut into one at the 40 min. mark, the center was still gooey raw. It did not have the same appearance as the outer 1/2″ of the muffin, which seemed to be cakey.

    If these don’t turn out, I’ll be so disappointed as there are probably $10 of ingredients in them.

  166. Becky says

    I just made these this afternoon and thought they were good. One mistake I made was doubling the flax egg thinking that the ratios given next to it were for one “egg”. Thankfully I still had a good consistency and it didn’t effect baking time too much. I kept them in for only five more minutes. I’m not sure if it was due to the extra egg but I thought they were a little bland. Next time I might add a couple cracks of sea salt and possibly a bit more honey as suggested when tasting the batter.

  167. Lindsey says

    I just tried these muffins, substituted chia seeds for flax, and used honey because they were what I had on hand. THESE WERE GREAT! Definitely for breakfast on the go.

    Thank you so much for the recipe!

  168. Jennifer says

    I just made these. It was one of my first gluten free recipes fro my daughter. I used 3 very small farm fresh eggs, Bobs Redmill oat flour, Trader Joe’s almond meal, and honey as my sweetener. I made 10 muffins and a mini one. :-) They were done in 25min’s at suggested baking time.

    The taste and texture is perfect. My only problem would be that they stick to the paper. Not a big deal.

    This will be a go to recipe for me since banana bread is a favorite in my house.

    ** Of note: when I added the wet ingredients I notice some white clumps. Baking powder and vanilla reacting perhaps. I was sure to use my spatula and the side of the bowl to mash them and incorporate. This may be a problem with the muffins not rising in some cases. But I am not a baker per se. :-)**

  169. Lisa B says

    …(con’t) all I had, and used 1 real egg and one flax egg. That said, this recipe was very flexible and divine with almond butter as suggested. I did use premade almond flour with no problem, contrary to above comments suggesting it could be a problem. Wow, I am so impressed with this recipe!!

  170. Lisa B says

    These actually are the best muffins I’ve ever made, & I can’t believe they don’t hint at all of being gluten-free. I used 1/2 cup Bobs Red Mill gluten free flour because I didn’t have any oats, used only 1 banana (again, all I

    • Tajah says

      I made these but only had one banana and used the flax and ancient grain gluten free flour for all of the flour it asked for. I wasn’t in the morning mood to make almond flour but I will next time. . Turned out great! I dipped them in the raw maple syrup like a pancake. But that’s just me. I like the extra sweet stuff without the sugar. Next time im going to try this with pineapple. I bet they will be just as good. Great muffin base for whatever fruit you want to put into it.

  171. Jessie says

    This is a great recipe! I used Trader Joe’s almond flour and freshly ground flax and oats. Also, agave in baking sometimes mucks up texture, as does over mashing bananas. Maybe others had issues with measurements? It’s so hard to know how much to pack almond flour, and 2 Tblsp flax makes a LOT more than 2 Tblsp ground (same for the oats). Also, if you’ve never used almond flour before, it doesn’t really rise… And it stays very moist–doesn’t mean they’re not done. Expect a dense muffin that looks similar to when you put the batter in the cup, and you shouldn’t be disappointed.

  172. Megan says

    I made these today and they were absolutely wonderful! I’m new to gluten free and it’s really hard to bake with the confusing flours but these were easy to make and are so delicious! I’m eating one right now :)
    I got 12 out of the recipe, and added strawberries and flax seed on the top.
    I also just mixed it all in a food processor because I made almond flour in it first.

    Thank you for this recipe :)

    • Olivia says

      This happened to me too! So sad :( The flavour is great but they are almost completely raw on the inside :( Followed the recipe perfectly.

  173. Cynthia Baumhauer says

    I made these muffins today and even after baling an additional 20 minutes, they were gummy, not done and basically in edible. I am a vegan and have to be gluten free as well, and am so tired of getting excited about a bakery item and spending good money on ingredients only to throw it in the compost! I note that most of the posts are from those looking forward to trying the recipe, fewer who have actu

  174. Marnie says

    These look great and I have everything to make them in the morning. I hope Bob’s Red Mill Almond Meal is good for these, because that’s what I have, and I’ll be using real eggs and making my oat flour in the blender, which is easy. Hope they turn out well!

  175. Amanda says

    I just made these, and they are delicious! I substituted oat flour with sorghum flour and they turned out pretty good!


  176. Lindsay says

    These muffins were my first try with almond meal, which is now taking up too much room in my freezer from all the almond milk I’ve been making. My husband told me to learn to bake or he’s throwing it out. So I made these!! So easy and absolutely delicious!! They were moist and even looked almost exactly like the pictures! Only thing I did differently is use coconut milk instead of almond milk, b/c I was out. Thank you for this post! I think this is going to be a great base for me to start experimenting with add-ins. Only downside is this recipe makes 8 muffins, which last all of about 2 seconds in our house. So going to double (or even triple!) the recipe next time.

  177. Goreti Tada says

    I made these yesterday. They were delicious. I will make them over and over again. My husband and I are long time vegans but husband has a sensitivity to gluten. So I’m learning how to bake gluten free. Thank you for posting this recipe.

  178. Grace says

    I need to try these! Do you think I can use the left over almond meal (that has been dried and toasted) from making homemade almond milk? Or did I just extract all the “almond” flavor out of it? Thanks!

    • Lindsay says

      I used leftover almond meal from milk (that had been dried and toasted), but some of my pieces were a little chunky so I blended them up so they were smoother, worked perfectly.

      • Grace says

        That’s great to know Lindsay! I’ll make sure to process the dried almond meal to make it more of a flour consistency.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It will likely affect the texture and flavor (crumbly, a little bit more bland), but it’s worth a shot. Let me know if you try it and how it turns out!

  179. Christina says

    I made these and they are delicious! I baked them a little longer because they weren’t done at 30 minutes. Topped with almond butter and honey, these muffins are perfect. It really ties the flavors together. Thanks for the great recipe. I’ll be making these again soon!

  180. Alanna says

    YUM! These look so good! Banana with almond butter is one of my favorite snacks; the oat flour and maple/honey sound brilliant. Can’t wait to make these!

  181. Roberta says

    Hey guys! I am from Rio de Janeiro and think you’d like to know you have readers here! Just loved these muffins (I only substituted almond extract for the vanilla and real eggs for the flax). My 18 months old little girl adored it. Congrats!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great to hear from you, Roberta! It’s always lovely to meet readers, especially those from outside the states! And so, so glad you enjoyed these muffins as much as we did! Thanks for saying hello :D

  182. Jess @ The Dreaming Foodie says

    I made these this morning and am enjoying one right now. SO GOOD! Thanks for the fabulous recipe!

  183. Leslie says

    Just made these and I can hardly wait for them to cool! I didn’t have any ripe bananas around BUT I did have ripe strawberries and they mashed up perfectly! The muffins smell amazing, like strawberry oatmeal. Thanks for the idea!

  184. Katie says

    I know, I’m a bit stumped as well. I didn’t make any other adjustments to the recipe.
    I thought it might be my baking powder because it has expired, but I made some other muffins last week and they turned out fine.
    I’ll try grounding my own almond meal and oat flour next time and see how that works.
    Thanks for getting back to me!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmmmm, really not sure! Sorry I can’t be of more help. If I hear of any more people having problems I’ll be sure to try the recipe again and any adjustments I find helpful.

      • Natalie says

        I made these today and granted i used shorter muffin cups, but they didn’t rise well and were mushy inside after done and really stuck to the paper. I’m thinking of using more baking powder and adding some coconut oil.

  185. Katie says

    Hi Dana,
    I love your recipes and your blog is one of my favorites!
    I tried these out last night and after 30 minutes they still weren’t done and then they fell…What do you think? I used pre-made almond meal and oat flour and added another tbsp. of agave. Too thin of a consistency for the batter?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, Not sure what the problem was! It may have been pre-made almond meal. I ground mine fresh from raw almonds, as well as made my oat flour fresh. The agave shouldn’t have been the issue….Did you make any other adjustments?

      • Jodi Rolph says

        I am having the same problem – I made my own oat flour but I used premade almond flour. The muffins as I speak are burning on the outside but are still wet on the inside. The mix wasn’t particularly runny or anything – it was the consistency of most muffins I make – so I am not sure what the issue is?

        Did you come up with any resolution?


      • Linda says

        I just made these and they turned out well. I used store bought Almond meal and then ground my own oatmeal flour. I only used 3 TBS honey.

    • Laura says

      I just made these too, and had this problem. I’ve just realise though I forgot to put the almond meal in lol. But I also ground my flaxseed fresh and used cold water instead of warm? Could these be contributing factors of the problem? I’ve not enough ingredients now but want to try again and solve the problem! :)

    • Sandra says

      Fresh almond meal, definitely.
      The store bought ones for whatever reason don’t lend a hand to the outcome you want. Try some fresh almonds in a food processor till completely broken apart almost flour looking.
      Made these for a road trip this past weekend and I’m about to make like 5 more batches lol (:

  186. Alexis @ Hummusapien says

    I just made these and they were great! I used super ripe bananas so they were perfectly sweet. I love the moistness that almond meal lends to muffins!

      • Lexi says

        I just made these, and they didn’t come out right, either. Dry on top, with mushy centers. The only thing I did different was use store-bought almond flour.

      • Judy says

        I just made these too and they are wet and gooey on the inside and I have baked them 25 minutes longer.

  187. Abby says

    I was wondering, too. Could you sub one or two real eggs for the flax eggs if you don’t need to keep these vegan? LOVE these muffins!

  188. Emma says

    The banana almond butter combo is the best! It’s my favourite way to top my porridge or pancakes without a doubt. I’m also a muffin-lover so this recipe is perfect for me :) Thanks for sharing.

  189. Jess @ The Dreaming Foodie says

    These look so good. I love muffins, too, but always feel guilty eating ones made with white flour/tons of sugar. What a healthy alternative these are. And, I LOVE the almond butter/sliced banana/honey suggestion. I will be trying these very soon!

  190. carole-ann says

    I can’t wait to try these!! Is there an option to use if I don’t have flaxseed? Like a real egg or some chia seeds or something??

    • Jules says

      One “Flax Egg” is equal to 1 tablespoon of ground flax seed and 3 tablespoons of hot water (mix well, let sit until it thickens.) So you could use one egg for each tablespoon of flax seed indicated in any recipe using Flax Eggs. :)

  191. Brieanna @ Going Brienanas says

    I am so glad I saw this, I literally have all of these ingredients and these muffins look delish :)

  192. Nora @ Buttercream Fanatic says

    I have been looking for some healthy, gluten free breakfast options (yogurt and oatmeal gets so boring after awhile) and these definitely fit the bill. I can’t wait to give them a try!