Almond Flour Banana Muffins Without Milk
These light and fluffy Almond Flour Banana Muffins taste like banana bread in a muffin! This recipe is made gluten-free, grain-free, and dairy-free. Both kids and adults love these yummy muffins that are made without milk.
If you love my Banana Bread recipe, then you will love these almond flour banana muffins! Sweetened with ripe bananas and maple syrup, they’re loaded with banana flavor and crunchy walnuts.
They make a great grab-and-go breakfast for busy mornings. I hope you love this almond flour recipe using simple ingredients and no grains, dairy, or gluten.
Recipe Benefits
- Allergy-friendly and suitable for many dietary preferences. They’re gluten-free, grain-free, and dairy-free!
- Great for meal prep! These Almond Flour Banana Muffins are a breeze to make. You don’t even need a mixer which means one less thing to wash. Simply add the wet ingredients to the dry ingredients and you’ve got muffin batter.
- They’re a healthier alternative to curb that sweet craving. Bananas add natural sweetness which means they only need a small amount of maple syrup for ample sweetness.
Ingredients
- Almond flour adds structure without any flour or grains! Almond flour is the same as almond meal, but uses ground almonds to a much finer consistency. Almond flour is low-carb and replaces all purpose flour or wheat flour in this recipe. See my article about How to Substitute Almond Flour for Regular Flour.
- Walnuts pair perfectly with the banana flavor plus it adds delicious crunch. You can substitute the walnuts with chocolate chips if you are a chocolate lover.
- Bananas sweeten up the muffins naturally and give them banana flavor without too much added sugar. The bananas also add moisture and replace the need for coconut oil, milk, or butter in the muffins.
- Maple syrup is a great natural sweetener that is perfect when you’re cutting back on refined sugars. I normally love using coconut sugar, but the maple syrup is the liquid sweetener for this recipe. See my list of the best sugar substitutes when you’re watching your sugar intake.
- Egg adds lightness to the muffins. See the recipe card for a vegan substitution.
- Ground cinnamon adds depth of flavor.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Preheat the oven and spray a muffin tin with nonstick cooking spray. Set aside.
In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, sea salt, and walnuts then set aside.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
In a separate bowl, combine the mashed bananas, maple syrup, egg, and vanilla extract.
Step Three
Stir and then pour the wet ingredient banana mixture into the dry ingredients.
Step Four
Stir the batter and then divide between the wells of the muffin pan.
Bake about 25 minutes or until the tops of the muffins turn golden brown.
Let the muffins cool in the muffins cup for 10 minutes then remove from the muffin cup and enjoy!
These almond flour muffins are great served warm or at room temperature.
I hope this healthy muffin recipe gets added to your list of great recipes.
Recipe Tips
- Store any leftover muffins in a covered airtight container on the countertop for 2 days or in the refrigerator for up to 4 days.
- Make sure you use ripe bananas! As a banana ripens its starch converts to sugar which not only makes it easier to digest but creamier and sweeter for muffins. Unripe bananas taste chalky and flavorless.
- You can use muffin liners instead of nonstick spray, if you prefer.
- For another healthy recipe using almond flour, try these Almond Flour Banana Pancakes. I also like this recipe for Keto Almond Flour Pancakes.
Recipe FAQs
Yes wait until they’re completely cool and carefully place in a gallon size ziptop freezer bag. Use a sharpie to date the bag and freeze for up to 2 months.
Yes if you don’t like walnuts or don’t have any in the pantry that’s okay. Pecans or almonds work great too. You could also add chocolate chips or raisins if you like. Make sure to check labels for dairy if you add chocolate chips.
Yes, you can replace the regular egg with a flax egg to make this recipe plant-based and vegan.
More Gluten-Free Muffin Recipes You Might Like
- Banana Carrot Muffins
- Coconut Flour Muffins
- Gluten-Free Cinnamon Flax Muffins
- Cassava Flour Chocolate Chip Muffins
- Pumpkin Muffins with Chocolate Chips
- Vegan Lemon Poppy Seed Muffins
- Vegan Blackberry Muffins
Or, see my entire recipe index of gluten-free muffins. You may also like these yummy Almond Flour Brownies!
Don’t Miss These Banana Recipes!
Almond Flour Banana Muffins Without Milk
These light and fluffy Almond Flour Banana Muffins taste like banana bread in a muffin! This recipe is made gluten-free, grain-free, and dairy-free. Both kids and adults love these yummy muffins made without milk.
- Total Time: 55 minutes
- Yield: 12 1x
Ingredients
- Nonstick cooking spray
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup chopped walnuts
- 2 ripe bananas, peeled and mashed
- 1/4 cup maple syrup
- 1 egg, beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F. Spray a muffin tin lightly with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the almond flour, baking powder, baking soda, cinnamon, sea salt, and walnuts. Whisk together the ingredients and then set aside.
- In a medium mixing bowl, combine the mashed bananas, maple syrup, egg, and vanilla. Stir to combine and then pour the wet ingredients into the dry ingredients.
- Stir the batter and then divide it between the muffin wells.
- Bake the muffins for 25-28 minutes, or until the tops of the muffins start to turn a golden brown.
- Let the muffins cool for about 10 minutes in the muffin tin, and then remove them to a serving plate.
- Enjoy warm or at room temperature.
Notes
- Store any leftover muffins in a covered container on the countertop for 2 days or in the refrigerator for up to 4 days.
- You can replace the regular egg with a flax egg to make this recipe plant-based and vegan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Grain-Free & Dairy-Free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 7.2 g
- Sodium: 108.6 mg
- Fat: 5.4 g
- Saturated Fat: 0.3 g
- Carbohydrates: 13.1 g
- Fiber: 1.4 g
- Protein: 3.8 g
- Cholesterol: 15.5 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
Hello, sorry to bother you with this, so many of your recipes do not have the serving size, it makes it hard to regulate sugar intake. is it the whole batch for the serving size or is it less? thanks for your help.
Thanks I am slowing updating the serving size info in all of my recipes. For this recipe, the serving size is one muffin.
Very good! My family ate them for breakfast.
These muffins are a hit in my house!