Vegan Gluten-Free Banana Muffins with Almond Flour

This post shows you: Vegan Gluten-Free Banana Muffins (with Almond Flour)

These vegan gluten-free banana muffins are soft, fluffy, and full of natural banana flavor. Made with ripe bananas, applesauce, and almond flour, they’re dairy-free, egg-free, and one-bowl easy.

This recipe is perfect if you’re looking for a healthy snack, a quick breakfast idea, or a make-ahead treat for busy days. The almond flour adds a nutty richness while keeping the muffins light and moist, and they freeze beautifully for meal prep.

Whether you’re new to gluten-free baking or love simple vegan recipes, these muffins are an easy, no-fuss option everyone will enjoy.

Vegan Gluten-Free Banana Muffins with Almond Flour

Tips for Baking with Almond Flour (Especially for Muffins)

• Let muffins cool before removing. Almond flour makes baked goods more delicate. If your vegan gluten-free muffins stick to the pan, let them cool at least 10 minutes before gently loosening with a butter knife or offset spatula.
  
• Use very ripe bananas. For natural sweetness and moisture, always choose ripe bananas. This is especially important in vegan gluten-free banana muffins—it helps with flavor and texture. If yours are still firm, roast them at 180°C / 350°F for 10–15 minutes until soft and browned.
  
• Customize the texture. Add-ins like chopped walnuts, pecans, or dark chocolate chunks (90% cocoa) bring crunch and richness. They turn simple one-bowl muffins into a more satisfying treat.
  
• Spice it up. Almond flour has a mild, nutty flavor. Try a pinch of cinnamon or cardamom to enhance the taste without overpowering the bananas.
  
• Expect a different rise. Gluten-free vegan muffins made with almond flour don’t rise as much as those with wheat flour—and that’s normal! The crumb will be moist, tender, and slightly denser.

Why You’ll Love These Vegan Gluten-Free Banana Muffins with Almond Flour

• Light, fluffy texture. These gluten-free vegan 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 touch of maple syrup—for healthier vegan banana muffins.
  
• No dairy, eggs, or wheat. An actual gluten-free, dairy-free banana muffin recipe: 100% vegan, egg-free, and still satisfying for everyone at the table.
  
• Versatile & meal-prep friendly. Great for breakfast, snacks, lunchboxes, or desserts. They also freeze well for quick grab-and-go options.
  
• One-bowl recipe. Mix, bake, and enjoy these easy one-bowl muffins with minimal cleanup and no fancy tools required.

Serving & Storage Tips for Almond Flour Banana Muffins

These vegan gluten-free banana muffins with almond flour taste best slightly warm or at room temperature, when their soft texture and natural sweetness really shine.

Storage:

• Room temperature: Keep in an airtight container for up to 3 days.
• Freezer-friendly: These vegan almond flour banana muffins freeze beautifully for up to 2 months—perfect for meal prep or busy weeks.

Reheating & Lunchbox Tips:

On-the-go lunchbox: Pack a frozen vegan gluten-free muffin in your lunchbox. It will naturally thaw by lunchtime and be ready to enjoy—no fuss needed.

Quick snack: For instant comfort, microwave a frozen muffin for 30 seconds until warm, fluffy, and just like freshly baked.

Tools You’ll Need for Vegan Gluten-Free Banana Muffins

Ingredients: Vegan Gluten-Free Banana Muffins with Almond Flour (12 muffins)

• A Fine mesh sieve – to sift the almond flour and dry ingredients.
• Muffin tin (12-cup) – essential for baking evenly sized muffins.
• A hand whisk or wooden spoon – to mix the wet and dry ingredients without overmixing.
• A large mixing bowl is needed to combine all the batter in one place easily.
• A Cooling rack – helps the muffins cool evenly and prevents soggy bottoms.
  

• 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

FAQ – Vegan Gluten-Free Banana Muffins with Almond Flour

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)