These almond flour muffins are super moist with a tender crumb, and bursting with fruity banana flavor, crunchy walnuts, and rich chocolate chips! Perfect for breakfast, lunchboxes, or sweet snacking, they’re easy to make, vegan, and gluten-free.
My vegan banana muffins are one of my favorite muffin recipes. You can't go wrong with bananas and chocolate chips, and you really can't go wrong incorporating them into an indulgent breakfast treat. But I've gotten a few requests for a gluten-free version, and even more for an almond flour muffin recipe. I decided to combine both requests for the ultimate batch of vegan almond flour banana muffins!
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One thing I learned when developing this recipe: I don't bake with nearly enough almond flour! It's so different from the wheat flour I'm used to, but in a good way. Because almond flour is naturally high in fat, you get a super moist, tender muffin with minimal added oil. I'm not a gluten-free eater personally, but I'd gladly devour a batch of these babies any day.
These muffins are also super simple to make, and the batter is much less fussy than traditional wheat flour muffin batter!
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Bananas. Make sure you're using overripe bananas with lots of brown spots. Bananas that are completely yellow will make your muffins dry and not sweet enough.
- Sugar. Use organic granulated sugar, since conventional sugar is sometimes processed using animal bone char.
- Brown sugar. This should also be organic, for the same reason.
- Vegetable oil. Use any neutral oil you like to bake with.
- Vanilla extract.
- Almond extract. This is optional and very subtle, but will enhance the nutty flavor of your muffins.
- Almond flour. Not to be confused with almond meal, which is a bit too coarse for this recipe.
- Oat flour. Some oat flours contain gluten, so make sure yours is certified gluten-free if needed.
- Baking powder.
- Baking soda.
- Ground cinnamon.
- Salt.
- Chocolate chips.
- Chopped walnuts.
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Prepare. Preheat your oven to 400°F and line a muffin tin with paper liners.
Step 2: Mix the wet ingredients. First, mash your bananas well, then stir in the sugar, brown sugar, oil, vanilla, and almond extract if you're using it.
Step 3: Mix the dry ingredients. Whisk your almond flour, oat flour, baking powder, baking soda, cinnamon, and salt together in another large bowl.
Step 4: Mix the batter. Add your dry mixture to the wet mixture, then stir everything up until combined and a batter forms.
Step 5: Add stir-ins. Stir your walnuts and chocolate chips into the batter.
Steps 6 & 7: Fill and bake. Divide the batter among your muffin cups, then pop them into the oven. You'll bake them for 5 minutes, then turn the oven down to 350°F and bake them about 20 minutes more.
Tip: Almond flour baked goods can brown faster than wheat-based ones. Keep an eye on your muffins and tent some foil over the tin if they start to get too dark.
Step 8: Cool. Let them cool completely in the tin on a wire rack.
Step 9: Serve. Your almond flour muffins are ready to enjoy!
Variations
- Try different stir-ins. Replace the chocolate chips and/or walnuts with other stir-ins like pecans, hazelnuts, dried fruit, or vegan white chocolate chips.
- Brown sugar crust. Press a pinch of brown sugar into the top of each muffin before baking.
- Spiced banana muffins. Bump up the cinnamon to 2 teaspoons, and optionally add more spices, like ginger, nutmeg, cloves, cardamom, and allspice.
Frequently Asked Questions
I don't recommend it. Different flours behave differently in baked goods, so you'd need to make a bunch of adjustments to get the recipe to work. If you'd like to try another type of gluten-free muffin, give my oat flour muffins a try.
Yep! Almond flour is heavier than wheat flour, so you won't get quite the same level of doming. They should rise slightly.
Mine were about 5 ounces each, just before peeling. That said, this recipe is forgiving and you should be fine to eyeball them.
Store them in an airtight container. They'll keep at room temperature for about 2 days, in the fridge for about 5 days, or in the freezer for about 3 months.
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Almond Flour Banana Muffins
Equipment
Ingredients
- 3 medium overripe bananas
- ¼ cup organic granulated sugar
- ¼ cup organic brown sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 ½ cups almond flour
- 10 tablespoons oat flour (certified gluten-free if needed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup vegan chocolate chips
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 400°F and line a 12-cup muffin tin with papers.
- Mash the bananas in a large mixing bowl, then stir in the sugar, brown sugar, oil, vanilla extract, and almond extract, if using.
- In a separate large mixing bowl, whisk together the almond flour, oat flour, baking powder, baking soda, cinnamon, and salt.
- Stir the almond flour mixture into the mashed banana mixture until fully combined.
- Fold in the chocolate chips and walnuts.
- Divide the batter among the muffin cups.
- Bake the muffins for 5 minutes, then reduce the oven to 350°F and bake for about 20 more minutes, until a toothpick inserted into the center of a muffin comes out clean of batter. Watch the muffins closely and tent some foil over the top if they start to darken too much.
- Place the muffin tin on a cooling rack and let the muffins cool completely.
- Serve or store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.
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Nutrition
Nutrition information is provided as an estimate only and may vary based on ingredients, brands, portion sizes, and preparation methods.
I definitely want to try these today, but for the life of me can't find the recipe measurements?? It seems that the recipe itself is missing! Thanks for your help.
It's at the bottom of the post. You can also click "jump to recipe" at the top and I'll take you right there. Enjoy!!