Printable Vegan Almond Flour Banana Muffins Recipe Card
Soft, moist and easy to make, these almond flour banana muffins are gluten-free and vegan! With only 10 ingredients and lightly sweetened with ripe bananas they are perfect for breakfast, snack or dessert.
Servings: 12 muffins
Ingredients
- 1 cup mashed bananas, 2 or 3 small bananas
- ½ cup almond butter
- ¼ cup applesauce
- ½ tsp pure vanilla extract
- 1 ½ cups almond flour, 144 grams
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup dark chocolate chips, dairy-free
- ¼ cup mini chocolate chips, optional for topping
Instructions
- Preheat the oven to 350°F. Line a 12-count muffin tin with paper liners or nonstick spray.
- Add the bananas to a large bowl and mash them with a fork.
- Once the bananas are completely mashed, add the almond butter, applesauce, and vanilla extract and whisk to combine.
- In a medium bowl, add the dry ingredients: almond flour, baking soda, salt, cinnamon, nutmeg, dark chocolate chips. Stir to combine.
- Add the dry ingredients to the wet ingredients and stir just until combined and there are no more dry streaks.
- Fill the muffin tins 3/4 full, and sprinkle with the optional mini chocolate chips on top, if desired.
- Bake the muffins for 18-22 minutes, or until a toothpick comes out clean or with a few moist crumbs on it.
- Once the muffins are done baking, let them cool for about 10 minutes before removing from the pan and enjoying.