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Fast, easy and healthy banana almond flour mini muffins, made with 4 ingredients! They are oil-free, grain-free, & have no added sugar. A perfect snack or breakfast option!

Grab & Go Vegan Banana Mini Muffins (4 ingredients!)

Just in case you spent the weekend doing anything else besides making food for the week ahead (e.g., enjoying the outdoors, sleeping in, tackling chores, or having fun with friends and family), I have a recipe you can whip up asap. It will generate a small mountain of grab-and-go snacks for the busy days ahead.

It has 4 ingredients and is so easy, you can memorize it the first time you make it.

It’s my healthy Banana Flax Almond Mini Muffins.

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What Makes these Banana Almond Flour Muffins Unique?

The sweet and tender bites of banana goodness are: 

  • Made with 4 ingredients
  • Vegan
  • Oil-free
  • Grain-Free
  • Gluten-free
  • Paleo
  • Added sugar-free

And…they taste like cake!!!

Ingredients for Banana Almond Flour Mini Muffins

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

To make the muffins, gather some:

  1. overripe bananas
  2. almond flour
  3. flaxseed meal
  4. baking powder

(optional salt, too). 

You will need a full cup of mashed, very ripe banana for the recipe. It will take about 2 to 3 large bananas to create this amount. It is important to measure the mashed banana rather than go by total number of whole bananas since sizes can vary tremendously.

How to Make the Mini Muffins

Note that the complete directions are also in the recipe card below.

Preheat Oven and Prepare Mini Muffin Tin

Preheat the oven to 350F (180C). Lightly grease or spray 22 cups of a 24-cup mini muffin tin (or two 12-cup mini muffin tins), or line with paper, foil or silicone liners.

Combine Mashed Banana and Flax

Mash and measure the specified amount of very ripe banana. Transfer the mashed banana to a medium bowl and stir in the flaxseed meal. Let the mixture stand for 5 minutes (time for the flax to gel).

Add Remaining Ingredients

Once the banana and flaxseed mixture has gelled, mix in the almond flour, baking powder, and optional salt until blended. The batter will be thick.

Option: Customize with Additional Flavors

All kinds of additional flavorings can be added to the batter, such as vanilla, almond extract, citrus zest or spices. They are not necessary, though; the basic version is packed with plenty of flavor!

Portion the Muffin Batter

Use a small cookie scoop or tablespoon to divide the batter between 22 cups (greased or sprayed) of a mini muffin pan.

Caution: Do Not Make Large Muffins

Stick with a mini muffin pan. Without the structure of eggs or gluten, this batter does not fare well in regular size muffin tins. The batter will rise and then fall. This also includes mini and regular size loaf pans.

Further, the longer baking time required from bigger muffins and loaves leads to scorching. 

Bake the Mini Muffins

Bake in a preheated 350F oven for 14 to 16 minutes until risen and tops appear dry and light golden brown. Without added sugar, these muffins will not turn a deep golden brown like traditional muffins; they will only becoming darker brown at the outer edges.

Let the muffins cool in the muffin pan for 5 minutes before running a butter knife around the edges of each cup. Remove the muffins and cool completley on the cooling rack.

Next step: EAT!

Happy baking, everyone!

More Easy & Delicious Vegan Flax Baked Goods:

overhead shot of a stack of almond flour flax and banana mini muffins

Vegan Banana Almond Flour Mini Muffins (Grain-free, Oil-free)

Yield: 24 mini muffins
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

Fast, easy and healthy banana mini muffins, made with 4 ingredients! They are grain-free, oil-free, gluten-free, Paleo, and have no added sugar. A perfect snack or breakfast option!


  • 1 cup (250 mL) mashed, very ripe banana (between 2 and 3 large bananas)
  • 2 tablespoons (13 g) flaxseed meal
  • 1 and 1/2 cups (168 g) blanched almond flour
  • 1 and 1/2 teaspoons baking powder
  • Optional: 1/4 teaspoon fine sea salt


  1. Preheat oven to 350 F (180C). Grease or spray 24 cups of a mini muffin pan.
  2. In a medium bowl, stir together the mashed banana and flaxseed meal. Let stand for 5 minutes to thicken.
  3. Add the almond flour, baking powder, and optional salt, stirring until completely combined.
  4. Using a small cookie scoop or tablespoon, divide batter evenly between the prepared muffin cups.
  5. Bake in the preheated oven for 14 to 16 minutes until risen, tops appear dry and muffins are light golden brown.
  6. Let muffins cool 5 minutes in pan set on a cooling rack. Run a butter knife around edges of cups to remove muffins. Cool completley on cooling rack.


Storage: Store in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1 week and the freezer for up to 6 months.

Flax Option: An equal amount of ground chia seeds can be used in place of the flaxseed meal.

Nutrition Information
Serving Size 1 mini muffin
Amount Per Serving Calories 51Total Fat 3.7gSaturated Fat 0.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 30.6mgCarbohydrates 3.9gFiber 1.2gSugar 1.4gProtein 1.7g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. Well, these didn’t make it through the week: I ate them all in a few days ahaha! I added 50g of choc chips and a little vanilla protein powder: they turned out amazing! Thank you for sharing!

    1. So awesome, Iggy! You were fueling yourself (chocolate chips are definitely power fuel :)) Ooh, and love the idea of adding a bit of protein powder–go Iggy!

    1. Hurrah! It has been a while since I have made these, Zahra…thanks for the reminder as I have more ripe bananas on the counter as I write 🙂

    1. Hi Zahra,
      I have not used almond pulp before (I have never made almond milk from scratch). But I googled It and it sounds like you could use as a sub for almond flour in many recipes (like this one).

  2. this was really good tried it from a friend! totally recommend adding chocolate chips 🙂 great job girl!
    alsoo i was planning on making these and was wondering if I could use the recipe in a normal size muffin tin?

    1. Yay! So glad you enjoyed these (and thumbs up to the chocolate chips addition :)). When I was developing the recipe, I tried a regular muffin pan and had issues with the centers collapsing post-bake. If you do make in a regular muffin pan, I suggest filling the cup no more than 1/3 full to avoid sinking 🙂