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Fast, easy and healthy banana almond flour mini muffins, made with 4 ingredients! They are oil-free, grain-free, & have no added sugar. A perfect snack or breakfast option!
Table of Contents
- Grab & Go Vegan Banana Mini Muffins (4 ingredients!)
- Recipe Benefits
- Ingredients for Banana Almond Flour Mini Muffins
- Step by Step Instructions
- Step One: Preheat Oven and Prepare Mini Muffin Tin
- Step Two: Combine Mashed Banana and Flax
- Step Three: Add Remaining Ingredients
- Step Four: Portion the Muffin Batter
- Step Five: Bake
- Step Six: Cool
- Variations
- FAQ
- Related Recipes
- Vegan Banana Almond Flour Mini Muffins (Grain-free, Oil-free) Recipe
Grab & Go Vegan Banana Mini Muffins (4 ingredients!)
Just in case you spent the weekend doing anything else besides making food for the week ahead (e.g., enjoying the outdoors, sleeping in, tackling chores, or having fun with friends and family), I have a recipe you can whip up asap. It will generate a small mountain of grab-and-go snacks for the busy days ahead.
It has 4 ingredients and is so easy, you can memorize it the first time you make it.
It’s my healthy Banana Flax Almond Mini Muffins.
Recipe Benefits
The sweet and tender bites of banana goodness are:
- Made with 4 ingredients
- Vegan (egg-free, dairy-free)
- Oil-free
- Grain-Free
- Gluten-free
- Paleo
- Added sugar-free
And…they taste like cake!!!
Ingredients for Banana Almond Flour Mini Muffins
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
To make the muffins, gather some:
- overripe bananas
- almond flour
- flaxseed meal
- baking powder
(optional salt, too).
You will need a full cup of mashed, very ripe banana for the recipe. It will take about 2 to 3 large bananas to create this amount. It is important to measure the mashed banana rather than go by total number of whole bananas since sizes can vary tremendously.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Preheat Oven and Prepare Mini Muffin Tin
Preheat the oven to 350F (180C). Lightly grease or spray 22 cups of a 24-cup mini muffin tin (or two 12-cup mini muffin tins), or line with paper, foil or silicone liners.
Step Two: Combine Mashed Banana and Flax
Mash and measure the specified amount of very ripe banana. Transfer the mashed banana to a medium bowl and stir in the flaxseed meal. Let the mixture stand for 5 minutes (time for the flax to gel).
Step Three: Add Remaining Ingredients
Once the banana and flaxseed mixture has gelled, mix in the almond flour, baking powder, and optional salt until blended. The batter will be thick.
Option: Customize with Additional Flavors
All kinds of additional flavorings can be added to the batter, such as vanilla, almond extract, citrus zest or spices. They are not necessary, though; the basic version is packed with plenty of flavor!
Step Four: Portion the Muffin Batter
Use a small cookie scoop or tablespoon to divide the batter between 22 cups (greased or sprayed) of a mini muffin pan.
Step Five: Bake
Bake in a preheated 350F oven for 14 to 16 minutes until risen and tops appear dry and light golden brown. Without added sugar, these muffins will not turn a deep golden brown like traditional muffins; they will only becoming darker brown at the outer edges.
Step Six: Cool
Let the muffins cool in the muffin pan for 5 minutes before running a butter knife around the edges of each cup. Remove the muffins and cool completley on the cooling rack.
Next step: EAT!
Happy baking, everyone!
Variations
You can vary the vegan banana almond flour muffins in multiple ways with different flavorings and stir-ins. Here are some suggestions:
The options for add-ins to these so easy 4 ingredient oat scones are vast! Consider one, or a combination of several, of the following options:
- Spices: Add 1/4 to 1 teaspoon of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
- Dried Fruit: Add up to 1/3 cup of chopped dried fruit, such as raisins, dried cranberries, dried apricots, dried cherries, dried blueberries, or dried figs.
- Chocolate: Add up to 1/3 cup of your favorite chocolate chips or chocolate chunks, or add 2 tbsp cacao nibs.
- Nuts or Seeds: Add up to 1/3 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
FAQ
- How should I store the muffins? Store in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1 week and the freezer for up to 6 months.
- What can I use in place of flaxseed meal? An equal amount of ground chia seeds can be used in place of the flaxseed meal.
- Can I make these into bigger muffins? I do not recommend it. Stick with a mini muffin pan. Without the structure of eggs or gluten, this batter does not fare well in regular size muffin tins. The batter will rise and then fall. This also includes mini and regular size loaf pans.
Related Recipes
- Almond Flour Flax Biscuits
- 2-Ingredient Flax Sandwich Bread
- Oat Flax Skillet Bread
- 3-Ingredient Banana Flax Bars
- 100% Flax Breakfast Cookies
- 100% Flax Chocolate Cookies
- 4-Ingredient Vegan Flax Muffins
- 2-Ingredient Quinoa Flax Bread
- White Bean Flax Biscuits
Vegan Banana Almond Flour Mini Muffins (Grain-free, Oil-free)
Ingredients
- 1 cup 250 mL mashed, very ripe banana (between 2 and 3 large bananas)
- 2 tablespoons 13 g flaxseed meal
- 1 and 1/2 cups, 168 g blanched almond flour
- 1 and 1/2 teaspoons baking powder
- Optional: 1/4 teaspoon fine sea salt
Instructions
- Preheat oven to 350 F (180C). Grease or spray 24 cups of a mini muffin pan.
- In a medium bowl, stir together the mashed banana and flaxseed meal. Let stand for 5 minutes to thicken.
- Add the almond flour, baking powder, and optional salt, stirring until completely combined.
- Using a small cookie scoop or tablespoon, divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven for 14 to 16 minutes until risen, tops appear dry and muffins are light golden brown.
- Let muffins cool 5 minutes in pan set on a cooling rack. Run a butter knife around edges of cups to remove muffins. Cool completley on cooling rack.
Notes
Nutrition
Excellent recipe! The cupcakes taste soooo yum!! I made minor substitutions and the cupcakes came out super soft and moist. I used frozen and thawed banana and because I do not like the desserts super sweet, I only added minimal brown sugar (sugar in the raw). I kept them in the oven for 18 minutes to make the outer crust crispier and I could not be more happy with the results. Although you recommended storing in an airtight container, I put them in a ziplock (took out the extra air) and stored in the refrigerator and they taste amazing the next day.
Next time I am going to double the ingredients to make a larger batch. Thank you so much for this easy, low ingredient and quick recipe!
I am thrilled that these were such a success, PG! Thank you so much for sharing your extra tips, too. So helpful 🙂 A double recipe next time sounds good to me!
Well, these didn’t make it through the week: I ate them all in a few days ahaha! I added 50g of choc chips and a little vanilla protein powder: they turned out amazing! Thank you for sharing!
So awesome, Iggy! You were fueling yourself (chocolate chips are definitely power fuel :)) Ooh, and love the idea of adding a bit of protein powder–go Iggy!
@Iggy, how much protein powder and chocolate chips did you add? Thanks! Would love to try this alteration 🙂
These came out great ! So quick !
Hurrah! It has been a while since I have made these, Zahra…thanks for the reminder as I have more ripe bananas on the counter as I write 🙂
Hi ! Can I use almond meal (ground up dehydrated almond milk pulp) instead of almond flour ? Thanks !
Hi Zahra,
I have not used almond pulp before (I have never made almond milk from scratch). But I googled It and it sounds like you could use as a sub for almond flour in many recipes (like this one).
Love these… I make them weekly.
I add chopped walnuts and mini chocolate chips.
Yum, yum and yum, Deb!
These are excellent! I add 1 tbsp white sugar and 1/4 tsp coconut extract.
Yay! So glad, KD! The coconut addition sounds delicious 🙂
This has become a staple in my home. I make them weekly, simply the best 👍
Any other flour recommendations? We can’t do tree nuts or peanuts.
Hi Sara! You can use sunflower seed flour (here is my easy DIY version). You can use the same method for the sunflower seed flour but use pepitas, too 🙂
I made these with Sunflower seed flour and they were delicious! Thank you for this great recipe.
Excellent, Sara!!!
this was really good tried it from a friend! totally recommend adding chocolate chips 🙂 great job girl!
alsoo i was planning on making these and was wondering if I could use the recipe in a normal size muffin tin?
Yay! So glad you enjoyed these (and thumbs up to the chocolate chips addition :)). When I was developing the recipe, I tried a regular muffin pan and had issues with the centers collapsing post-bake. If you do make in a regular muffin pan, I suggest filling the cup no more than 1/3 full to avoid sinking 🙂