Almond Flour Banana Muffins (11g Protein, No Added Sugar)

These Almond Flour Banana Muffins are simple gluten-free muffins made with no added sugar that bring over 11 grams of protein and 5 grams of fiber with no eggs and no dairy.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Almond Flour Banana Muffins

These Almond Flour Banana Muffins are simple gluten-free muffins made with no added sugar that bring over 11 grams of protein and 5 grams of fiber with no eggs and no dairy.

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Course: Breakfast, Snack

Cuisine: American

Servings: 12 muffins

Calories: 279.8 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 3 tablespoons Flaxseed Meal - (note 1)
• ▢ ⅓ cup Warm Water
• ▢ 1 cup Mashed Banana - (note 2)
• ▢ ¾ cup Almond Milk - (note 3)
• ▢ ½ cup Peanut Butter - (note 4)
• ▢ 1 teaspoon Vanilla Extract
• ▢ 2 ⅔ cups Almond Flour - (note 5)
• ▢ 1 teaspoon Baking Soda
• ▢ 1 ½ teaspoons Cinnamon
• ▢ ⅓ cup Sliced Almonds

Optional for extra sweetness

• ▢ ⅓ cup Coconut Sugar - (note 6)

Instructions

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with parchment paper. Lightly spray the muffin paper cases with cooking oil spray. Set aside.
• In a small mixing bowl, whisk the flaxmeal and warm water – about (98°F / 37°C). Set it aside for 5 minutes.
• In a large mixing bowl, add mashed banana, almond milk, peanut butter, vanilla extract, and the flaxmeal mixture made before. Whisk to evenly combine.
• Fold in the almond flour, baking soda, cinnamon, and coconut sugar, if used.
• Stir with a rubber spatula until a very thick muffin batter forms.
• Scoop the batter evenly into the prepared muffin pan, and sprinkle the top of each muffin with sliced almonds. Press them down a little with your fingertips so they stick to the batter.
• Bake the muffins on the center rack for 30-40 minutes at 350°F (180°C). Foil the pan after 20 minutes, to prevent the top from browning too fast. Bake until a toothpick inserted in the middle of the muffin comes out clean or with only a few crumbs on it.
• Let the muffins cool down for 10 minutes in the pan, at room temperature.
• Cool on a cooling rack for 2 hours to give them time to firm up. Store in the fridge another 1 hour to increase firmness and moist fudgy center.

Notes

Note 1: Or ground chia seeds. You can’t skip or replace it. This is your binder for the recipe. The muffins will be mushy or never firm up without this.

Note 2: Make sure you mash the banana first, then pack it in a measuring cup to measure the exact amount needed.

Note 3: You can use any milk you like

Note 4: You can also use almond butter, cashew butter, or sunflower seed butter.

Note 5: Or cashew flour, or sesame flour. You can’t use wheat flour. Oat flour might work, but the muffins will be much drier and denser.

Note 6: Any crystal sweetener, like sugar, brown sugar, can be added for a boost of sweetness. You can’t use a liquid sweetener.

Storage: Store the muffins in the fridge in an airtight container for up to 3 days. Freeze up to 1 month, in zip-lock bags, thaw at room temperature the day before.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1muffin | Calories: 279.8kcal | Carbohydrates: 14.8g | Protein: 11.4g | Fat: 21.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 4.2g | Trans Fat: 0.001g | Sodium: 118.8mg | Potassium: 161.6mg | Fiber: 4.8g | Sugar: 4.9g | Vitamin A: 12.8IU | Vitamin C: 1.7mg | Calcium: 147.3mg | Iron: 1.4mg | Magnesium: 37.1mg | Phosphorus: 63.8mg | Zinc: 0.5mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Flaxseed Meal – This creates our “flax egg” and is the main binder that holds the muffins together since we aren’t using eggs. Ground chia seeds also work.
• Warm Water – This is used to hydrate the flaxseed meal, allowing it to “gel” and work as a binder.
• Mashed Banana – This provides natural sweetness, flavor, and a lot of moisture. I always use very ripe, spotty bananas for the best results.
• Almond Milk – This adds the necessary liquid to the batter. You can use any plant-based milk you have, like soy or oat milk.
• Peanut Butter – This adds protein, healthy fats, moisture, and a rich, dense texture. You can also use almond butter or cashew butter if you prefer.
• Vanilla Extract – This enhances the sweet flavors of the banana and cinnamon.
• Almond Flour – This is the gluten-free base of our muffins. It provides a wonderfully moist, dense crumb and a boost of protein. Cashew flour or sesame flour are good substitutes.
• Baking Soda – This is the leavening agent that helps the muffins rise.
• Cinnamon – This adds a warm spice flavor that pairs perfectly with banana.
• Sliced Almonds – These are for the topping and add a lovely crunch.
• Coconut Sugar – This is optional, but it’s great for adding extra sweetness if your bananas aren’t very ripe. Any granulated sugar, like brown sugar, works too.

How to Make Almond Flour Banana Muffins (in Pictures)

Carine’s Baking Tips

Let me share a few more tips for perfect muffins.

• Add Crunch – You can stir 1/3 cup of chopped walnuts or pecans into the batter for a nice crunchy texture.
• Extra Sweetness – For a sweeter muffin, feel free to stir in 1/3 cup of dark chocolate chips or add the optional coconut sugar when you mix the dry ingredients.

More Almond Flour Muffin Recipes

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Almond Flour Pumpkin Muffins

Almond Flour Blueberry Muffins

Buckwheat Blueberry Muffins