Banana Almond Meal Muffins (Gluten-Free + Vegan)

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!

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!

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.

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.

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!!

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.

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.

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.

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!

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!

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!

K

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.

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!

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!

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.

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.

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…

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

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!

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

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.

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.

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!

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.

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!

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!

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.

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!!

Delicious !!!!!! Love love love it

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!

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!!!

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!

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 ?

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!

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.

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!

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!

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!

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!!