Almond Flour Banana Muffins – Gluten-Free, Moist & Easy (Vegan Option)

This post shows you: Almond Flour Banana Muffins – Gluten-Free, Moist & Easy (Vegan Option)

These almond flour banana muffins are everything you want in a healthy, gluten-free treat: moist, fluffy, and full of banana flavor.

Made without wheat flour, these muffins use almond flour for a rich, nutty texture and are made with simple pantry ingredients.

They’re perfect for meal prep, breakfast, or snacking and can be entirely vegan.

Almond Flour Banana Muffins – Gluten-Free, Moist & Easy (Vegan Option)

Tips for Baking with Almond Flour (Especially for Muffins)

• Let muffins cool before removing. Almond flour makes baked goods more delicate. If your muffins stick to the pan, let them cool 10 minutes before gently loosening with a butter knife or offset spatula.
  
• Ripe bananas matter. For natural sweetness and moisture, use very ripe bananas. If yours are still firm, roast them at 180°C (350°F) for 10–15 minutes until soft and browned.
  
• Customize the texture. Add chopped walnuts, pecans, or dark chocolate chunks (90% cocoa or higher) for texture and a richer flavor, without making them too sweet.
  
• Spice wisely. Almond flour has a subtle, nutty flavor. Start with a small pinch of cinnamon or cardamom, and adjust to taste.
  
• Expect a different rise. Muffins made with almond flour don’t rise as much as those with wheat flour. That’s normal! The crumb will be moist, tender, and slightly denser.

Why You’ll Love These Almond Flour Banana Muffins (Vegan & Gluten-Free)

• Light, fluffy texture – These muffins are tender and moist without feeling heavy, thanks to almond flour and ripe bananas.
  
• Naturally sweet – Made without refined sugar, just ripe bananas and a hint of maple syrup.
  
• No dairy, eggs, or wheat – 100% vegan and gluten-free, yet satisfying for everyone at the table.
  
• Versatile & meal prep friendly – Great for breakfast, snacks, lunchboxes, or desserts.
  
• Mix, bake, and enjoy a one-bowl recipe – Minimal cleanup and no fancy tools required.

Serving & Storage Tips for Almond Flour Banana Muffins

These almond flour banana muffins taste best slightly warm or at room temperature, when their texture is soft and their natural sweetness shines.

Storage:

• Keep them in an airtight container at room temperature for up to 3 days.
• Freeze for up to 2 months—perfect for prepping ahead.

Reheating & Lunchbox Tips:

Or, pack one frozen in your lunchbox—it will naturally thaw by lunchtime and be ready to eat without any fuss.

For a quick snack, microwave a frozen muffin for 30 seconds until warm and fluffy.

Ingredients for Banana Muffins – Vegan (12 muffins)

• 1 ripe banana
• 200 g applesauce
• 70 ml maple syrup
• 60 ml soy milk (or other plant-based milk)
• 150 g flour
• 50 g almond flour
• 8 g baking powder
• 2.5 g baking soda
• 2 g ground cinnamon
• 2 g ground cardamom
• 75 g walnuts, coarsely chopped

Step-by-Step Instructions for Almond Flour Banana Muffins

1. Preheat the oven to 180°C (fan) / 200°C (conventional) or 356°F (fan) / 392°F (conventional).
2. Lightly grease the muffin tin with vegan butter or margarine if not using paper liners, to prevent sticking.
3. Mash the banana in a large bowl. Stir in the applesauce and soy milk. Add the maple syrup and mix well.
4. In a separate bowl, sift together the flour, almond flour, baking powder, baking soda, cinnamon, and cardamom.
5. Add the dry ingredients to the wet mixture and stir by hand using a whisk or spoon until combined.
6. Fold in the chopped walnuts.
7. Divide the batter evenly among the 12 muffin molds.
8. Bake for 25 minutes in the center of the oven, or until a toothpick inserted comes out clean.
9. Let cool slightly before serving.

Other vegan dishes

• Homemade Dried Tomatoes – Easy Oven-Drying Method
• Authentic Creamy Hummus – Traditional Middle Eastern Recipe
• Singapore Noodles – Vegan Style
• Creamy Coconut Chickpea Curry – High-Protein Vegan
• Fresh Green Sauce – Easy Vegan Sauce for Falafel & More

This almond flour banana muffin recipe is vegan, gluten-free, and packed with natural flavor. Scroll down for the full recipe card!

A complete printable recipe for almond flour banana muffins (vegan option) is right below!

Banana Muffins Vegan – Easy with Applesauce and Walnuts

PIN IT

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine vegan

Servings 12 muffins

Equipment

• 1 Muffin mold for 12 pieces
• Mixing bowls
• 1 Whisk or fork (for mashing and mixing by hand)
• 1 Wire rack (for cooling)

Ingredients

  

• 1 ripe banana
• 200 g applesauce
• 70 ml maple syrup
• 60 ml soy milk (or other plant-based milk)
• 150 flour
• 50 g almond flour
• 8 g baking powder
• 2.5 g baking soda
• 2 g ground cinnamon
• 2 g ground cardamom
• 75 g walnuts, coarsely chopped

Instructions

 

• Preheat the oven to 180°C (fan) / 200°C (conventional) or 356°F (fan) / 392°F (conventional).
• Lightly grease the muffin tin with vegan butter or margarine if not using paper liners, to prevent sticking.
• Mash the banana in a large bowl. Stir in the applesauce and soy milk. Add the maple syrup and mix well.
• Sift together the flour, almond flour, baking powder, baking soda, cinnamon, and cardamom in a separate bowl.
• Add the dry ingredients to the wet mixture and stir by hand using a whisk or spoon until combined. Do not overmix.
• Fold in the chopped walnuts
• Divide the batter evenly among the 12 muffin molds.
• Bake for 25 minutes in the center of the oven, or until a toothpick inserted comes out clean.
• Let the muffins cool slightly on a wire rack before serving.

This post shows you: Almond Flour Banana Muffins – Gluten-Free, Moist & Easy (Vegan Option)