I mean NEVER, it goes against everything I believe in, but these are actually not edible :( I usually force myself to eat every burnt or bland muffin out of principle, but I can’t even get these out of the wrappers and what I can get is just a gluey mess. Would definitely try this one again. Too thin of a consistency for the batter? Made these tonight…added raisins and topped with walnuts. Thanks, Great recipe, made them yesterday and they’re already gone, whole family loved them! I accidentally forgot my flax egg thickening in the fridge BUT for any of you without flax, they still turned out pretty good!! I made these muffins last night and did not alter one thing…. I am not supposed to be eating sugar/sweeteners right now and am wondering if I can just leave out the sweetening or if there is a suitable substitute—apple butter, perhaps? Still came out delicious! These Gluten-Free Banana Muffins are fluffy, vegan, and have the perfect little muffin top. I followed this recipe to the T. Fresh ground almonds (a coffee grinder works even better than a mortar and pestle *wink wink*), gluten free flour for baking, etc, etc, no substitutions. Also, added dark chocolate chips (1/4 cup) and used 2 small bananas. Shannon, thanks for sharing your experience. I love waffles like you love muffins, so this morning I tried them that way! If I were to change something, i would add just 2 eggs instead of 3 because they were a little too eggy for my taste. Thanks again for sharing your delicious recipes! While I will definitely make these again (they were delicious at first! These are sooo good! Ideas? Instead of the suggested sweetener I used date purée, which also worked fine! And … For sure will be part of my usual rotation. They’re soft, moist, gluten free, made with minimal ingredients and have the option to be filled with chocolate chips or chopped walnuts! I had the same poor results as others. :). This recipe looks delicious and I would really like to try it, but I’m wondering why I can’t use store bought almond meal and oat flour?? I have made these quite a few times and have never had a problem with them. I made them today and got 27 mini muffins. I love their dense texture. Thanks! So glad you enjoy these! I cannot have oat flour, so I used rice flour and almond flour to sub out the oat. Anyways I just adjusted and added about 3/4 C of ground oats and a few tbsp. Finally a gluten free recipe that isnt soggy! LOVE these muffins! The agave shouldn’t have been the issue….Did you make any other adjustments? Still tasted really good but have any troubleshooting for deflated muffins? After measuring my ingredients in cups, I weighed them to make recreating these muffins easier next time. Due to the ingredients I had on hand, I decided to go the non-vegan route. So great to hear, Shannon! And they’re insanely moist and flavorful thanks to the mashed banana. Can you substitute coconut flour for oat flour? Thanks! I have done 3 times the apple, pumpkin ones and they are incredibly good! I note that most of the posts are from those looking forward to trying the recipe, fewer who have actu. Would it need more almond milk for instance? Will the eggs make them “fluffier”? I’m interested in seeing how it will turn out since the batter looks more like a dough :) I’m guessing coconut flour absorbs a lot of liquid. A bit dry but that’s probably because of the flour substitution. Remove and let rest in pan for 5 minutes. Once you take the plunge and buy almond flour, which is readily available at most grocery stores and online here, it opens all kinds of new recipes to you!I’ve also linked to a few of my other favorite almond flour … They were so tasty! My new favorite recipe, thanks!! Sorry I couldn’t be of more help! My suspicions lead me to believe that almond meal ground from raw almonds is the difference. Also, make sure ALL ingredients are at room temperature. They are so moist and yummy. The muffins as I speak are burning on the outside but are still wet on the inside. Even if I were not on a gluten free diet. You don’t get that muffin top look the way you would with traditional muffins. I’ve always checked your website and recipes in the past but since this whole Covid-19 lockdown, I’ve looked even more bc somehow, I always seem to have mostly all of the ingredients on hand, making life so much easier for me. This is a recurring problem for us. They smell amazing! For the banana bread, 8 by 4 pan will work just fine for the recipe without adjustment. I will make them over and over again. Thanks and I love your recipes and how simple they are. So going to double (or even triple!) Almond flour banana muffins coming in hot! :). I use whole wheat flour, coconut oil, almond milk, mashed bananas, and blueberries. I love baking and have made a recipe that is gluten ,dairy, and sugar free. That assisted in making a slightly thicker batter and a perfect muffin! I do chia egg instead and use store bought almond meal (I’m lazy! I wouldn’t know the difference in flavor or texture being as this was my first time making it and had to use what I had on hand. Thank you for this post! I really liked the basis for this recipe and I made enough changes that I won’t go into that here but I wanted to share a couple of pointers that make muffins easier in general. I am always glad to experiment with new recipes even if they don’t work. They’re not just moist in the middle, but when I cut into one at the 40 min. Hi! I just baked this muffin and it tastes so good! So yummy! I did make it a little sweeter by adding in 3 more tablespoons of half honey and half maple syrup. Line 8 cups of a standard size muffin tin with paper or foil liners. Unfortunately still raw after 30 minutes, and dark on top. ), Instant Pot Steel Cut Oats (Fast, Creamy, Perfect! I am not really good in baking….BUT these came out excellent. Hi Dana, Stir very well until nut butter is completely incorporated. I’ve made other almond flour banana muffins, but I think the nut butter in this recipe (I used Nutzo, which is a blend) helps to bring out the sweetness. I am a bit confused on exactly what to use! Very moist. The most moist, tender, lightest muffins I’ve ever eaten. Way to be creative! We’re so glad you enjoyed them! I made a few substitutions. Whoo hoo! Can I use 1 large egg if i don’t have 2 small ones? Also I added 1/2 t. of cinnamon and I think that added more flavor but will try even more, 1 t. next time. Thanks for the great recipe! I did use eggs instead of the alternate vegan option and made sure to sift my somewhat lumpy baking powder so that it mixed well into the batter. I used regular eggs instead of flax, and honey instead of the agave. This recipe is a staple in our household also! I used very ripened bananas and added frozen blueberries. Thank you again for your knowledge and love of Paleo Yum…, Yay! I wasn’t in the morning mood to make almond flour but I will next time. What is Gluten-Free Vegan Banana Cinnamon Muffins made of? So I left them on a cooling rack until the next morning (baked in evening) and they fixed themselves and were great! Not sure if using Oat flour would have made a difference. 5. Having read the reviews I see that a lot of other people had the same exact problem. I just made these, and they are delicious! They are delicious and healthy and I bet they freeze very well. I added a tiny splash of maple syrup and frozen blueberries. Preheat oven to 350 degrees F (176 C) and line a muffin tin with 8 paper liners (amount as original recipe is written // adjust if altering batch size). Great and oh-so-simple recipe! In a separate large bowl, whisk together the nut butter, maple syrup, applesauce, lemon juice, and vanilla until smooth. :-)**. Sad! My grandma is the best at food, period. Whoop! Add vanilla, oil, coconut sugar, brown sugar, maple syrup, sea salt, and cinnamon (optional) and whisk vigorously to combine. Gently fold in half the blueberries. So I did use the store bought AF but was aware of the potential runny problem. I made these last night. If you’ve followed along here for a while, you’ve seen a major shift in the way that I bake. While I know almond flour can be expensive and isn’t always easy to find, the results of this recipe are so worth it. -_-. Also sprinkled in pumpkin pie spice and cinnamon. I took that all into account and made a few small adjustments, some just for my own preference (and what I had to use up) and others to balance the liquid to dry ratio. Served them up with some almond butter and banana slices on top! So easy and absolutely delicious!! Can you use the wet almond pulp from making almond milk as the almond meal? Thanks for the quick reply! Check the bread in the center with a toothpick. These muffins came out good. Great snack! :). That’s great to know Lindsay! I made these today and they were absolutely wonderful! I made 5 big muffins that rose nicely. Little question: can I use regular flour instead of oat flour? As a new “gluten-free” eater, I especially enjoyed this treat. Yay for minimizing waste! I’m so excited! Thanks so much for a tasty, tasty treat! Going to add the topping suggestions next time too when I have all the ingredients. Some comments say they use almond flour not almond meal, not sure if that would make the difference but I used Trader Joe’s almond meal. Giving it up big time for healthy chocolate banana muffins! :-) They were done in 25min’s at suggested baking time. I used eggs and honey, I used a little extra honey and they came out perfect! They are amazing, thank you. Also,they were done in about 35 min and did not stick to the paper at all.I got a total of 9 muffins.Will definitely make this really soon. I kept them in the over for 40 minutes at 350 and then another 10 mintues at 375. This recipe cries out for a bit of salt. They’re perfect if you’re looking for a nutrient-dense snack or breakfast for the week. So I ended up using 1 cup cashew meal + 1/2 cup white rice flour to sub for the oats, and EnerG eggs (6tsp with water) for the flax egg. Mine baked for exactly 25 minutes at 350 (I live in Brooklyn so no altitude). Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. Let me know if you try it and how it turns out! Hi! To avoid sticking to cupcake paper I always bake with parchment paper. I did use eggs and also threw in some cinnamon. Could you sub one or two real eggs for the flax eggs if you don’t need to keep these vegan? Thanks for getting back to me! I kept them in for only five more minutes. Healthy Vegan Blueberry Muffins. I used the mini muffin pan so my little one can grab easily. Almond Flour Banana Muffins are the perfect way to use up ripe bananas. Hubby ate 3 before they could even cool off. Or, this is unusual but avocado might work. Really quick and easy – going to be making these alot!!! Thanks so much, love your blog!! In a large bowl, mix together mashed banana, almond milk, flaxseed meal, almond butter, coconut oil and vanilla extract until smooth and well combined. My love for muffins has been going strong for 26 years now and has no intention of slowing. I used 1/2 cup Bobs Red Mill gluten free flour because I didn’t have any oats, used only 1 banana (again, all I. I made these but only had one banana and used the flax and ancient grain gluten free flour for all of the flour it asked for. Crack the eggs into it as well. Hi, Just wondering if it would make a huge difference to texture or bake time required if i left the oats whole instead of grinding into a powder? I used super ripe bananas so they were perfectly sweet. Call me lazy, but I just had a baby a week ago and didn’t feel like grinding almonds. You will not be subscribed to our newsletter list. Hope that helps for next time! I’ll definitely be making these again. These easy banana nut muffins are made with gluten-free almond and coconut flours and sweetened with ripen bananas and coconut sugar. So glad they turned out so nicely for you. Granted they may be a bit more moist than some would prefer but I certainly would make them again, increasing the baking time to 35 minutes. I never have oat flour so I used an equal amount of plain old fashioned rolled oats. These are so easy to make and so good. I followed your recipe exactly, and used my own almond meal, ground in my VitaMix. My boyfriend is not vegan but he loves the different curry varieties too. Made these with my 1 year old in mind, she loves them of course, as a treat. Just ripe bananas, almond flour, optional honey or maple syrup, yogurt, salt, cinnamon, baking soda, vanilla, eggs, and chocolate chips! These blueberry banana almond flour muffins are sweetened with fruit and made with almond flour, making them a naturally gluten-free, lower carbohydrate and higher protein option. My 4 year old daughter loved them also ! Not sure if my bananas were bigger than yours?? Best homemade muffins I’ve ever baked myself. I like the extra sweet stuff without the sugar. 6. Add almond flour, cranberries, cinnamon and salt. I know, I’m a bit stumped as well. Lovely, thanks for sharing! I followed the recipe exactly (I ground my own flours and used honey). Notify me of followup comments via e-mail. We’re so glad everyone enjoyed them! ), but the muffins turned out totally moist, full of really good flavor and texture. I suspect the blandness came from me adding only 1 1/2 bananas and packing my flour/meal too much (reading the comments before making a recipe is equally as likely to cause you to overcorrect as it is to save you!). I hope this message saves anyone else from having to experience my disappointment at breakfast this morning! Mine were done after 25 minutes, though I might add just a couple minutes next time to get the insides slightly more firm. ), yet these are by far the best GF and egg free muffins I’ve ever made. I doubled the recipe and made 12 muffins… (used the flax eggs) Almond Flour Banana Muffins are the perfect way to use up ripe bananas. I actually hid them from the kids when I took them out of the oven so that they wouldn’t beg for them right away! They came out perfect. This recipe has become a household favorite and makes my crazy morning flow smoother with a readied breakfast item. I think I will add apple bits next time as someone else suggested, and maybe some walnuts to make them extra hearty. I’m currently so obsessed with these peanut butter chocolate chip banana muffins. I am thinking there is not enough baking powder in the recipe? In this case I omit 2 tbsps. So happy to have come across this muffin recipe, will be making it weekly! they came out super dry for me… used eggs and homemade almond meal… 25 mins seemed too much as they burned a little…. Hope that helps! I’d love to honor this month of the pumpkin by taking a stab at pumpkinizing these beats. I don’t mind making these muffins for Caleb because they are easy to whip up and they are a healthy-ish breakfast treat. Thanks – Jen. I added walnut pieces and chopped date pieces on top. Mar 24, 2020 - Almond Flour Banana Muffins are easy, low carb, gluten and sugar free! Straight out of the oven these are PERFECTION slathered in a little almond butter and sliced banana. I’d wake up early in a messy-haired daze and eagerly round the corner to the kitchen to always find a plate of fresh baked muffins on the counter. Thanks Dana for this recipe as my kids loved making it with me. Thanks for your reply Dana! Can’t wait! It’s my favourite way to top my porridge or pancakes without a doubt. I make a similar recipe with gluten free flour. I’ve not enough ingredients now but want to try again and solve the problem! Ingredients in this recipe For the muffins. Do you make these with flax eggs or chicken eggs? I love this recipe! I’m thinking some people might be having a problem because of too much banana…mine were somewhere between small and medium, and almost black. I put them in paper liners, which they didn’t stick to, and were perfectly cooked in 25 min. Preheat the oven to 375°F and lightly oil a 12-cup non-stick muffin tin. Begin by stirring together the water, banana, maple syrup, almond extract, salt and psyllium husk until smooth. Thank you for sharing your recipe, I will make these always! I am staying away from oats and wondering if I can substitute coconut flour or rice flour for the 1/4 cut oat flour. I didn’t have any ripe bananas around BUT I did have ripe strawberries and they mashed up perfectly! Have you made a pumpkin muffin recipe that is similar that I haven’t seen? They are ok but will have to tweak further before I call it a success. I tried these out last night and after 30 minutes they still weren’t done and then they fell…What do you think? I am vegan and gluten-free and most muffin recipes I make do not rise. Luckily, this recipe was forgiving, as is most of the other recipes I’ve tried on your site. Thanks for the recipe! I went out and bought small eggs just for this recipe but I’ll use the flax egg method on the 1st try. I am so shocked by some of the comments, each time these muffins have come out perfectly. Thanks, M. Do you have any recipies that would be good for woman with endometrosis/ polycystic ovaries? No coconut flour. just to be clear…is this recipe to be made with the wet almond pulp? Vegan Blueberry Muffin Pancakes – add 1/2 tsp salt Can I use almond meal made from dehydrated almond milk pulp in this recipe? I did top them w/ the almond butter and sliced banana and they were out of this world! Thanks! You could try that if you want next time. This muffin is driving me bananas! These were a big hit in my home. All the sweetness (and there's plenty of it) comes from four ripe bananas. I don’t have this problem with any of your other muffins (carrot, pumpkin). Can’t wait to try them! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! So glad you and your daughter enjoyed them. So I blended up a bit more to get the perfect measurement. Your blog is so inspiring! Almond flour– You must use blanched almond flour, not almond meal.The latter will yield a heavy and dense muffin, much darker in color. Gluten Free Banana Muffins. I just baked these muffins and after 40 minutes of baking, they are still very raw inside. Any recommended substitutions for oat flour – my niece is GF but also allergic to oats…. I will make these again! Using an ice cream scoop or two large spoons, drop the mixture evenly into the muffin liners. and gluten free oats and 1/2 stick margarine, all mixed together with my fingers to make a crumble If there was a standard measurement like 1 cup that might possibly eliminate the variance in success. Giving it up big time for healthy chocolate banana muffins! I have made this recipe over 20 times this year. Hi Mary, I quite like the texture of gf baking with arrowroot/tapioca. Perfect for a quick snack or breakfast on-the-go! After discovering that others had similar problems, I read all of the reviews in hopes of finding some kind of solution. The kids loved them! I also threw in a couple extra tbsp. Just for the record though, oatmeal is both gluten and wheat-free… So maybe you are experimenting with a grain-free lifestyle? Otherwise, it may have to do with altitude or other factors. Made these and added 2 tsp of cinnamon, honey, and cinnamon chips. Thanks for sharing your changes and experience, Cait! I can’t wait to give them a try! I love it! Xo. Hope my experience is helpful to others. Fresh almond meal, definitely. Thanks for sharing, Marilyn! Love the pictures. ... Paleo Vegan Banana Muffins. Let stand for 5 minutes to thicken. The key ingredients in making these banana cinnamon muffins include the following: Karuna’s Banana and Cinnamon Whole Plant Smoothie. These are GREAT!!!!! In a food processor, blend the bananas, eggs, vanilla, baking powder, baking soda, nutmeg powder, cinnamon, nutmeg, and salt at medium speed until combined. They are the perfect grab-and-go breakfast or snack. We’re glad you enjoyed it, Debbie! This recipe is a STAPLE in our household, now. Delicious, healthy and easy to make. They were delicious. I made 10 muffins and a mini one. I believe the banana size must be a factor that makes this work for some and not work for others. I still could taste the almond :) Love your recipes! Thanks so much from New Zealand. Used maple syrup for the sweetener, two medium very ripe bananas and used flax eggs. The muffins are super sweet and moist that I can skip agave nectar. Then add banana, baking powder, and baking soda and mash until only small chunks remain. Hi Heather, glad to hear you found the almond meal tip helpful! Sprinkle the muffins with cashews, pumpkin seeds, and chocolate chips. Thanks for the idea! I have been looking for some healthy, gluten free breakfast options (yogurt and oatmeal gets so boring after awhile) and these definitely fit the bill. Let us know if you try it! So So yum!! I’ve been looking for easy recipes to use up my almond pulp leftover from my homemade almond milk (which unfortunately often gets wasted). Mine also fell at 35 minutes and they were raw. It literally took me 5 minutes of preparation and then about 20 minutes for baking, and OMG these homemade banana almond flour muffins came out so delicious! I did not have agave so I used xylitol. Chopped pecans and currants. Delicious and perfectly moist. I am baking these muffins while I write I cannot wait to take them out of the oven!!!!! Thanks so much for sharing! Much more than I expected. I’ve just realise though I forgot to put the almond meal in lol. If you’re using a different brand of almond flour, you may need to add more moisture (such as coconut milk, almond milk, oil, or more banana) if the batter seems too thick. I used 2 pasture-raised eggs in lieu of a flax egg and Bob’s Red Mill almond flour instead of almond meal. I used 1 egg and 1 Tbsp of ground flaxseed. But, flax eggs do work – they’re just a bit less fluffy. I have made almond flour muffins before and am used to and love the denser texture. The mix wasn’t particularly runny or anything – it was the consistency of most muffins I make – so I am not sure what the issue is? Love them with a drizzle of honey. Hi! Or the oven-dried almond pulp that results in almond meal? Well done. Then let cool. You are one of my favourite bloggers! It really ties the flavors together. I used canned simple coconut milk instead of almond milk. Baking powder– Gives the muffins some rise and fluffiness. Thank you. Used almond pulp left over from making almond milk instead of fresh ground meal I divided the muffins into 12, which still made them a very nice size. For me, they were done in 25 min at 350. Thank you, Dana, for the recipe! Not sure what went wrong for all of us in this thread who didn’t have success. Caleb has no clue these vegan blueberry muffins … Also, these muffins are meant to retain their moisture even after cooling. It all started with the crumb-top blueberry muffins my grandma would make for the grandkids. I tried to make these twice and they did not come out right what am I doing wrong! I love muffins, too, but always feel guilty eating ones made with white flour/tons of sugar. Thanks for sharing, Tanya! so far I’ve tried this recipe twice, first with almond meal and today with hazelnut meal (I didn’t found almonds in my organic market). Thanks for sharing, Melissa! Will definitely use again! So use 1/4 cup + 5 tbsp spelt, 1/4 cup oat flour, 1/3 cup almond flour and 2 tbsp starch and omit the xanthan. This was my first try at a gluten-free muffin. A Few Banana Nut Muffins Recipe Notes. Hello Using honey and real eggs, I baked them for 30 minutes. Thanks, Dana! Pre-heat oven to 180 degrees Celsius (356 degrees Fahrenheit) In a large mixing bowl. of oat flour. All rose and goldened beautifully. Made these for a road trip this past weekend and I’m about to make like 5 more batches lol (: These muffins sound great! Top these gluten-free banana muffins with chopped nuts and chocolate chips, or enjoy them plain – either option is delicious! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! I just saw your vegan banana muffin recipe and thought it was amazing, but I have never made almond meal. Bake for about 15 minutes -- until muffins puff and brown nicely. They were perfect and delicious! Vegan option. Gluten-free Almond Flour Banana Muffins are dense, moist and packed with protein from nuts and flavor from warming spices. They didn’t rise well AT ALL and were RAW on the inside, starting to burn on the outside when I had to take them out of the oven. Combine the oat flour, almond flour, baking powder, baking soda, sea salt and cinnamon to a bowl and whisk together. I just made these, and they didn’t come out right, either. 5 lbs gone and our family got 2 new staple muffins we can’t get enough of – almond muffins and these almond flour muffins… :( Also, if eaten before they are cooled, they are quite mushy. I was so sad and disappointed that they had gone bad so quickly. How To Make almond flour banana muffins recipe. These Gluten-Free Vegan Banana Muffins are seriously moist, super easy to make and free from sugar!They’re filling and satisfying and perfect for breakfast, a snack or dessert.It’s a great basic … Check the comments above as others had success in doing this.