4-Ingredient Banana, Flax, and Almond Flour Mini Muffins {vegan, grain-free, oil-free, paleo}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 16 mins
  • Total Time: 21 mins
  • Yield: 24 mini muffins 1x


Fast, easy and healthy banana mini muffins, made with 4 ingredients! They are naturally vegan, 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 (175C). 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.

  • Category: Muffins, Bread


  • Serving Size: 1 mini muffin
  • Calories: 51
  • Sugar: 1.4 g
  • Sodium: 30.6 mg
  • Fat: 3.7 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 3.9 g
  • Fiber: 1.2 g
  • Protein: 1.7 g
  • Cholesterol: 0 mg
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