These little banana almond meal muffins are grain free and vegan, and just right for an easy breakfast or snack.
Well, once again our freezer was overflowing with brown bananas, so once again I had to bake something banana-y.
This is a recurring problem for us. We buy bananas, and then we don’t eat them all, so I stick them in the freezer for baking. Then I forget about them, and they just start piling up. Plus there was that one time when we read about spider eggs on bananas and freaked out and just stuck the whole bunch of bananas in the freezer right away as a precaution. (What? Try reading that article and then thinking about eating a banana! It wasn’t going to happen. Might as well freeze them. Maybe that would kill the spider eggs, too? Who knows).
Anyway, these little banana almond meal muffins are super easy to make. Just one bowl, and only five ingredients. They are super moist from the spidery ripe banana, and the coconut oil adds a nice hint of coconut flavor. And what’s a mini muffin without mini chocolate chips?
Go grab an over ripe banana and make these this weekend!
These banana almond meal muffins are:
- gluten free, grain free, and vegan
- perfect for breakfast or a snack
- sweet and delicious
Banana Almond Meal Muffins - Grain Free, Vegan.
These delicious banana almond meal muffins are grain free and vegan! Only 5 ingredients needed to make these tasty treats.
Ingredients
- 1/8 cup coconut oil melted
- 1/4 cup sugar
- 1 cup almond meal
- 1 ripe banana mine was was about a heaping quarter cup measure
- 1/4 cup mini dairy free chocolate chips
Instructions
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Preheat the oven to 350 degrees. Line a mini muffin tin with paper liners.
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In a medium bowl, mash the over ripe banana with a fork.
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Add the coconut oil, sugar, and almond meal. Mix together.
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Add the mini chocolate chips. Stir.
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Spoon into prepared muffin tin.
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Bake at 350 degrees for 18-20 minutes. Cool on a wire rack.
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Allow to cool completely before eating.
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Makes 12 mini muffins.
Have a happy weekend!
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Kelly Roenicke
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I am WAY too freaked out to click over and read that article about spiders in bananas. Eek! I’m a major banana snob, and only eat them when they’re bright yellow, if they’re too green or start turning brown I won’t eat them, so I have lots wrapped in saran wrap in my freezer too. These will be a great use for them!
Oh, for sure, don’t read that article if you haven’t seen it yet, it is way too creepy!
These look so good! I remember that horrible article! These muffins fix that :)
Thanks, Jessica! And I know, that articale was so super scary!!! Yuck.
Yum! They look easy and healthy and i have some frozen bananas on hand. Im a bit nervous tp read about these spider eggs but you now have me curious…
Ugh, don’t read about them, too scary! Yuck. I’m sure it is a one in a million chance that would happen.
Okay seriously Kelly you are a GENIUS!!! Muffins with no flour and five ingredients that look DELICIOUS!! Love these!
Aw, thanks, Chelsea! You’re too sweet! :)
These look delicious! Would make a great breakfast on the go :)
Thanks, Jessica!
These look so delicious! And I really like how healthy they are + the fact that I only need 5 ingredients to make them : )
Super bummed. These looked yummy so I made a batch and they tasted yummy but didn’t ever set up. They stayed gooey no matter how long I baked them. Oh well.
Hi Lareesa,
Thanks for your feedback. I’m sorry that you were disappointed! Perhaps the banana you used was a bit bigger than what I used? I made these again this morning, and I actually measured the amount of banana – it was a medium banana, and measured about a heaping quarter cup. It took 20 minutes to bake with that size banana. I have updated the recipe to reflect that measurement. That being said, they are really moist muffins, especially since they use only almond meal and not any other type of flour.
If I wanted to make these into full sized muffins, I’m guessing I should double the recipe & increase the baking time. Any thoughts? Because I don’t have mini muffin tins & these look amazing.
I would double the recipe, and you would need to increase the time, but I am not sure by how much. They are super moist muffins, so I am not sure how they will work out as full size muffins. I think the small size helps them bake through even though they are moist. I wouldn’t fill the full size tins too full. Good luck!
These are awesome! My son devoured them. Thanks!