Banana Almond Meal Muffins (Gluten-Free + Vegan)

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.

I made these last night. They were delicious.

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!

These are sooo good! Really moist and so tasty!

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!

Would they still turn out if I subbed the almond meal for a different type of flour?

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.

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!

This recipe is so good! I just made it for breakfast for the week. I used one regular egg and one flax egg.

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!

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!

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

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.

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 :)

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.

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!

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.

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!

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!

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.

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?

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!!

Made these and added 2 tsp of cinnamon, honey, and cinnamon chips. YUM.

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.

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.

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!

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.

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.

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?

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.

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.

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!

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.

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. :>

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

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.

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? -_-

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

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!

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

I added blue berries to the recipe and it worked great. These are incredible.

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.

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…

Hello,
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.

Michael.

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. :)

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!

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!!

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!

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.

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.

Just made this into a banana bread in a loaf pan. Turned out great!

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.

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!

They are delicious! Thanks for this healthy recipe!

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!

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!

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.

I used eggs and honey, I used a little extra honey and they came out perfect! I also used nut.com’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!)

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 ;)

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!

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.

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

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.

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.

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.

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!

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. :-)**

…(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!!

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

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.

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 :)

Mine also fell at 35 minutes and they were raw. No other substitutions. Sad!

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

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!

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

Thanks!

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.

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.

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!

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!

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!

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!

Made these this morning. So delicious. Thank you!

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

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!

These look real freakin’ delicious!

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!

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?
Katie

These muffins sound great! Love the fact that they’re gluten free!

these look tempting!

This muffin is driving me bananas! It is so gorgeous!

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!

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!

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.

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!

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??
Thanks!

Love how easy these are! Lovely recipe!!

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

Yummm looks delicious!!

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!

I love a good banana muffin and these are calling my name! The look and sound great!