Here she is in all her glory, the never-fail-me healthy banana muffin recipe I basically have memorized at this point. She’s the vanilla version of my Nourishing Chocolate Banana Muffins, and certainly extraordinary in her own right. Deliciously moist, perfectly sweet with a kiss of maple, packed with nutrient-dense almond and oat flour, and miraculously gluten free. If you’ve laid mouth on my Healthy Banana Coconut Muffins or Whole Grain Banana Blueberry Muffins, you know I don’t mess around with my banana muffin game. Am I pro status yet?!
The low down on ingredients
Almond flour: Super fine blanched almond flour makes everything taste like cake (like my Healthy Sweet Potato Muffins!), I swear. There’s no other flour substitute here since it really does like such an amazing texture! As a dietitian, I love that these muffs are brimming with brain-boosting healthy fats. It makes these more satiating, too! Oat flour: My other favorite gluten free flour to bake with because it makes stuff taste like cake, I swear. Choose certified gluten free if needed. Bananas: The riper the better since so much sweetness comes from the mashed bananas. They should look almost black! Don’t miss all my Healthy Banana Recipes. Maple syrup: Lots of muffin recipes call for brown sugar, but we’re sticking to nature’s candy for just a bit for sweetness. Honey also works! Eggs: Crucial for binding since there’s no gluten. You can sub flax eggs for a vegan banana bread. These muffins will rise the best with regular eggs, ideally at room temperature. To make these vegan, skip the eggs and swap in flax or chia eggs. Oil: Any neutral flavored oil works here, but avocado is my favorite because it’s heart-healthy and most importantly, it doesn’t have to be melted. Vanilla extract: Can’t have banana bread without vanilla, no sir. Salt: Never underestimate to power of salt for bringing out the sweetness in baked goods.
Let’s make ’em!
Got leftovers?
These muffins can be left on the counter for up to 3 days. After that, you can keep leftovers in the fridge for up to a week. These muffins freeze beautifully, too! They’ll stay fresh in the freezer for up to 3 months. Simply thaw muffins on the counter or zap in the microwave when you’re ready to dig in. With or without mega chunks of dark chocolate (I like to chop a TJ’s pound plus bar) and a sprinkle of flaky salt, these really are the bees knees.
My top tip
Be sure to really pack the almond flour for this recipe. I weigh it using a kitchen scale which is actually nice to not dirty the measuring cups!
I hope you’re as obsessed with this recipe as I am!
If you’d take a moment to leave a quick star rating and review below, that would be fabulous. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave! The original recipe posted on 1/5/22 called for 2 tbsp oil, ¼ cup maple syrup, and walnuts.
