Banana bread muffins  are a great way to use up those leftover bananas, and this one is made with no grains and no eggs!

Classic Banana Bread Muffins [Vegan]






Cooking Time




  • 2 cups almond flour
  • 2 tablespoons granulated sweetener of choice (optional, only if you prefer a sweeter banana bread)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup coconut oil, melted
  • 2–​3 large, overripe bananas, mashed, plus more if needed
  • 2 flax eggs
  • 1 teaspoon vanilla extract


  1. Muffins can keep at room temperature for up to 3 days. They are best kept refrigerated, but they are also freezer friendly.
  2. Preheat the oven to 350°F. Grease a 12-​count muffin tin or silicone muffin pan and set aside.
  3. In a large mixing bowl, add the dry ingredients and mix well.
  4. In a separate medium-​sized bowl, add the melted coconut oil. Add the mashed bananas, flax eggs, and vanilla, and whisk together.
  5. Combine your wet and dry ingredients and mix until fully incorporated. If your batter is too thick or crumbly, add extra banana or a liquid of choice (nondairy milk or pure maple syrup).
  6. Divide evenly among the muffin tin cups.
  7. Bake for 20 to 30 minutes, or until a toothpick comes out clean from the center.
  8. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information

Per Serving: Calories: 205 | Carbs: 9 g | Fat: 19 g | Protein: 4 g | Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.