Banana Almond Muffins

I have been a muffin lover for over 26 years and don’t plan to stop. My grandmother used to make crumb-topped blueberry muffins for her grandchildren.

In a haze of messy hair, I would wake up in the morning and rush to the kitchen. There was always a plate full of freshly baked muffins. My grandmother is the best cook, bar none. I would heat two giant-sized gems and then slather butter on them. Breakfast of champions!

Muffins are often high in sugar and carbs.

In the last few years, I have experimented with many recipes to make these breakfast stars healthier. I was successful with my banana nut vegan muffins for two and almond butter sweet potato muffins.

This banana almond variety is full of flavor and nutty texture and is also on the healthier side.

These muffins are gluten-free, vegan, and low-sugar, with only a few teaspoons of maple or agave syrup sweetener. These muffins are GF-friendly thanks to gluten-free “flours,” such as oat and almond meal. The banana mash makes them incredibly moist and flavorful. This is the perfect muffin. Plus, only one bowl is needed? Party on!

These are perfect straight out of the microwave, topped with a little almond spread and banana slices. Honey is essential for non-vegans.

These aren’t too sweet or heavy, so they make a good post-workout or light breakfast. They will get your metabolism going first thing in the morning. I ate mine in the afternoon to keep me going between meals. These muffins are so good that they’d be perfect as a “dessert” after dinner.


  • Two batches of Flax eggs. (Or substitute two small eggs, if you are not vegan // 2 Tbsp flaxseed + 5 Tbsp water as written in the original recipe)
  • Two medium-ripe bananas
  • Use three tablespoons of maple syrup or agave nectar (or honey if you’re not vegan).
  • Unsweetened vanilla almond or vanilla unsweetened milk, 3 Tbsp
  • 1 tsp pure vanilla extract
  • 1 tsp of baking powder
  • 1 cup Almond meal (ground from raw almonds, not pre-ground almond flour or store-bought almond meal)
  • 2/3 cup oats (ground from GF oats).

Topplings optional

  • Chopped nuts
  • Rolling oats
  • Crumb topping


  • Preheat oven to 350 degrees F. Line a muffin pan with eight paper liners. (Amount is as written in the original recipe // adjust for changing batch size).
  • Prepare flax eggs in a large bowl by combining flaxseed and water, then let it rest for several minutes.
  • Add the bananas next and mash. Stir in agave and baking powder.
  • Stir again. It may need more sweetener. I added more sugar because I like sweeter muffins.
  • Bake for 30-40 minutes (+) or until the toothpick inserted in the middle comes out clean. They should feel firm and slightly give when touched. The top should be golden brown.
  • Remove from pan and allow to rest for 5 minutes. Let cool down completely in a cooling rack. When they are warm, they can become a bit tender. They are even better the next day after cooling down overnight.
  • Store in an airtight box or plastic wrap for up to a week. Freeze for longer storage.

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