Almond Flour Banana Muffins

No ratings yet

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.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 290kcal

Author: Alissa Saenz

Equipment

1 (12 cavity) muffin tin

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

US Customary - Metric

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.

Nutrition