Vegan Banana Almond Flour Mini Muffins (Oil-free, Grain-free)

Fast, straightforward and nourishing banana almond flour mini muffins, made with 4 ingredients! They are oil-free, grain-free, & have no added sugar. A reliable snack or breakfast option!

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 straightforward, you can memorize it the first time you make it.

It’s my nourishingBanana 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 betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

To make the muffins, gather some:

1. overripe bananas
2. almond flour
3. flaxseed meal
4. 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 instructions 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 straightforward 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 go-to 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 go-to chocolate chips or chocolate chunks, or add 2 tbspcacao nibs.
• Nuts or Seeds:Add up to 1/3 cup chopped nuts or seeds, such as walnuts, pecans, peanuts,pepitas, orsunflower 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.