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Vegan and gluten-free Banana Nut Muffins made from almond pulp, cooling rack

Banana Nut Muffins

Prep Time: 10 min Cook Time: 20 min

Start your morning off right with these deliciously fluffy, vegan and gluten-free Banana Nut Muffins featuring almond pulp from the Almond Cow. Easy to make and naturally sweetened with maple syrup, they're sure to satisfy your banana bread craving!

Servings: 8-10 muffins


  • 2 bananas
  • ½ cup cashew milk (sub with any Almond Cow plant-based milk)
  • ¼ cup creamy nut butter (almond butter, cashew butter etc.)
  • ¼ cup maple syrup
  • 2 cups gluten-free oats
  • ¼ cup almond pulp (from almond milk)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 tbsp flax meal


Step 1

Preheat oven to 350 degrees Fahrenheit and prepare your muffin pan by lining it with muffin paper cups.

Step 2

In a food processor add oats, baking powder, baking soda, flax meal and spices. Process until oats have turned into a flour. Add the rest of the ingredients and process into a creamy mixture for about 20 seconds.

Step 3

Scoop batter into the prepared muffin cups, filling ¾ of the cup.

Step 4

Bake for about 20 minutes until tops turn golden brown and your toothpick comes out clean.

Step 5

Once muffins have cooled down top with additional nut butter (optional) and transfer them into an airtight container. Store for up to 4 days.