Happy Thursday!

Early this morning as my baby slept, I was craving something warm to eat for breakfast along with my coffee. Now that winter is here (20 degree mornings here in Maine!), I constantly want warm and hearty everything. Since Emilia could have woken up at any moment, I needed something really quick and easy to throw together with minimal clean up. The recipe I’m sharing for these banana almond muffins is exactly what I needed. It’s healthy, quick, easy, and all the ingredients are prepared in one bowl (my favorite way to bake!). All the praise goes to the amazing Minimalist Baker who created this recipe. I use her recipes for anything that I bake because the ingredients are simple and healthy and the instructions are simple. I have to admit, baking is not one of my strengths, but every recipe I’ve tried from the Minimalist Baker has been successful!

I love muffins, but they’re usually carb heavy and sugar-laden. These muffins offer a healthier approach, while tasting perfectly sweet with natural sugars from the banana, vanilla extract, and maple syrup. Most of these ingredients could already be in your pantry!

These muffins are vegan and gluten-free, but you can use eggs if you aren’t vegan. I’m not vegan so I used eggs in my muffins. I also did not have any oat flour, so I decided to improvise and substitute with Bob’s Red Mill Gluten Free Oats instead. To my surprise, they worked well and held the muffins together nicely. I used this amazing Farberware Nonstick Muffin Pan so that the muffins would not stick to the pan, which makes for an easier clean up!

Before you try this recipe, here is my number one tip for serving them. Slather them in nut butter! I prefer almond butter and my husband prefers peanut butter, but you can use whichever nut butter your taste buds love. Coconut oil also tastes delicious slathered on top! Both choices are super healthy 🙂


Banana Almond Muffins

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8

Nutrition Information

Serving size: 1 muffin (of 8) Calories: 158 Fat: 7g Carbohydrates: 21g Sugar: 10g Fiber: 3.7g Protein: 4.5g

  • 2 flax eggs (or sub 2 small eggs if not vegan)
  • 2 medium ripe bananas
  • 3 Tbsp agave nectar or maple syrup (or honey if not vegan)
  • 3 Tbsp unsweetened vanilla or plain almond milk
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 cup almond meal (ground from raw almonds – not almond flour or pre-ground store-bought)
  • 1/2 cup + 2 Tbsp oat flour (ground from GF oats)
  • Optional toppings: chopped nuts, rolled oats, crumb topping


  1. Preheat oven to 350 degrees F (176 C) and line a muffin tin with 8 paper liners.
  2. In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.
  3. Next add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.
  4. Add almond meal and oat flour and stir once more. Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins.
  5. Bake for 25-34 minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give.
  6. Remove and let rest in pan for 5 minutes. Then cool completely on a cooling rack. They can be tender when they’re warm.
  7. Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.

If you try this recipe, comment below and let me know what you think! Or post your favorite muffin recipe 🙂

P.S. Emilia woke up just as I put the muffins in the oven to bake. Phew!