banana muffins with almond flour on a wire rack

Almond Flour Banana Muffins (Vegan and Gluten Free)

A healthy, vegan banana muffin alternative made with almond flour.

Course Dessert
Cuisine American
Keyword almond flour banana muffins
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 muffins
Calories 180 kcal


  • 2 Tablespoons Ground flax seeds + 6 tbsp water
  • 3 Medium overripe bananas**
  • 100 g Apple sauce (1/2 Cup)
  • 4 Tablespoons Agave nectar (or maple syrup)
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Lemon juice
  • 1 Teaspoon Baking powder
  • 1 Teaspoon Baking soda
  • 230 g Almond flour (2 + ⅓ Cups)
  • 2 Tablespoons Flaked almonds, to top (optional)


  1. Preheat oven to 200°C/ 400°F and line a tray with 12 muffin cases.

  2. Mix the flax seeds and water together then set aside to thicken. 

  3. Mash the bananas in a bowl using a fork. Add the apple sauce, flax seed mixture, agave nectar, vanilla, and lemon juice. Mix well.

  4. Add the baking powder, baking soda, and almond flour and mix again. The batter should be quite thick and gloopy. 

  5. Spoon the mixture into the cases and bake for around 30 minutes. A skewer will come out clean when they are ready.

  6. Top with flaked almonds if desired.

Recipe Video

Recipe Notes

**If your bananas aren't ripe enough, put them in the oven at 180C/ 350F for 5 minutes until they turn black. Then just peel and mash!

*Muffins can be stored in an airtight container for up to 5 days.

Nutrition Facts
Almond Flour Banana Muffins (Vegan and Gluten Free)
Amount Per Serving
Calories 180 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 4mg0%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 9g10%
Protein 6g12%
* All values are an estimate only and will vary depending on the food brands used.