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a stack of almond flour banana muffins

Almond Flour Banana Muffins Without Milk

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5 from 2 reviews

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


Units Scale
  • 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


  1. Preheat your oven to 400°F. Spray a muffin tin lightly with nonstick cooking spray and set aside.
  2. 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.
  3. 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.
  4. Stir the batter and then divide it between the muffin wells.
  5. Bake the muffins for 25-28 minutes, or until the tops of the muffins start to turn a golden brown.
  6. Let the muffins cool for about 10 minutes in the muffin tin, and then remove them to a serving plate.
  7. Enjoy warm or at room temperature.


  1. Store any leftover muffins in a covered container on the countertop for 2 days or in the refrigerator for up to 4 days.
  2. You can replace the regular egg with a flax egg to make this recipe plant-based and vegan.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: Grain-Free & Dairy-Free
  • Diet: Gluten Free


  • 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