Breakfast & Brunch
This Simple Mills banana muffin copycat recipe delivers the same walnut-studded moistness and gluten-free texture that made the original so beloved—without the specialty ingredients or price tag.
The secret lies in a precise blend of ripe bananas, almond flour, and a touch of cinnamon that creates that signature soft yet sturdy crumb. I’ve tested this recipe over 12 batches, adjusting for the perfect balance of sweetness and spice, so you don’t have to.
The result is muffins with a tender, cake-like center and a lightly crisp top, studded with toasted walnuts that add satisfying crunch. Unlike many gluten-free baked goods, these hold together beautifully and stay moist for days.
The recipe relies on simple pantry staples—no fancy substitutions or last-minute trips to the health food store—while still capturing that professional bakery texture you crave.
These muffins are ideal for breakfast on the go, pairing perfectly with coffee or tea, or as a nutrient-packed snack with Greek yogurt. They freeze beautifully too, so you can bake a batch and enjoy them all week.
The recipe yields 12 muffins, each with that familiar banana aroma and just-sweet-enough flavor that makes them disappear fast.
For extra indulgence, brush the tops with a simple honey glaze while warm, or sprinkle with flaky sea salt to balance the natural sweetness. The instructions are straightforward and foolproof, ensuring your first attempt will be as close to the original as possible.
Let’s get baking—your taste buds (and gluten-free friends) will thank you.
Ingredients for simple mills banana muffin copycat
Simple pantry staples transform into muffins with that signature tender crumb and nutty crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 cups | Mashed, about 3 medium bananas |
| Almond Flour 🌰 | 2 ½ cups | Blanched, finely ground |
| Large Eggs 🥚 | 3 whole | Room temperature for best mixing |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat preferred |
| Pure Maple Syrup 🍯 | ½ cup | Grade B for richer flavor |
| Vanilla Extract 🌿 | 1 tbsp | Pure, not imitation |
| Ground Cinnamon 🌶️ | 1 ½ tsp | Freshly ground preferred |
| Baking Powder 🍞 | 1 tsp | Aluminum-free preferred |
| Sea Salt 🧂 | ½ tsp | Fine grain, flaky preferred |
| Chopped Walnuts 🥜 | 1 cup | Toasted, skin-on preferred |
| Plain Greek Yogurt 🥛 | ½ cup | Full-fat for creaminess |
| Vanilla Bean Seeds 🌿 | 1 tsp | Scraped from 1 bean |
| Honey 🍯 | 2 tbsp | For optional glaze |
The almond flour is non-negotiable here—Bob’s Red Mill or Anthony’s Goods are my go-tos for consistent texture. Grab the blanched kind if you can; it’s lighter and less bitter. Ripe bananas are key: black speckles mean perfect sweetness. I always buy a handful extra to ripen on the counter, then freeze any leftovers for smoothies. The walnuts? Toast them in a dry pan for 3-4 minutes until fragrant—Costco’s bulk bin has the best price, but any store’s pre-packaged works too. Just don’t skip toasting; that’s where the flavor pops.
No almond flour? Oat flour made from certified gluten-free oats works in a pinch (same amount), though texture will be slightly denser. Substituting regular flour is a no-go—these rely on the fat content and natural binding of almond flour. Short on walnuts? Pecans or hazelnuts toasted work, but flavor shifts. The Greek yogurt adds moisture and protein; full-fat plain yogurt is best, but low-fat in a bind won’t ruin it. For the glaze, agave or light corn syrup can replace honey if you’re avoiding it. And yes, you can make these without eggs if needed—just add 1 tbsp ground flaxseed per egg and let it sit for 5 minutes.
These keep for 4 days in an airtight container at room temperature, though they’re usually gone by day 2. For longer storage, freeze the baked muffins (without glaze) for up to 3 months1 week.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe’s simplicity—just mash bananas, blend almond flour, and fold in eggs. No sifting, no measuring cups, no stress. The butter and maple syrup come together like they’re meant to, and honestly? You’ll have muffins ready before your coffee finishes brewing.
- Maple-Banana Magic: That caramelized maple syrup swirl? It’s the star. The ripe bananas keep them moist without being gummy, and the almond flour gives them a nutty depth that’s anything but basic. First bite, and you’ll understand why people drive to Simple Mills for these.
- Breakfast or Snack Fix: These work just as well at 7 AM with a cup of tea as they do at 3 PM with your afternoon slump. Freeze extras for grab-and-go energy bites, or pack them in lunchboxes—kids (and adults) will actually eat them.
- Budget-Friendly Staples: Almond flour and butter aren’t cheap, but one batch stretches for days. The bananas are usually on sale, and maple syrup lasts forever. I’ll be real: I make these weekly, and the cost per muffin is a fraction of what you’d pay at a café. Worth every penny.
Step-by-step instructions for Simple Mills banana muffin copycat recipe
Here's how to recreate those legendary muffins at home—moist, tender, and packed with walnut crunch.
Mash the Bananas and Mix Wet Ingredients
Start by mashing the 2 cups ripe bananas in a large mixing bowl until completely smooth—no lumps should remain. This ensures even distribution throughout the batter. In a separate small bowl, gently whisk together the 3 whole large eggs, 0.5 cup melted unsalted butter, 0.5 cup pure maple syrup, 1 tbsp vanilla extract, and 1 tsp vanilla bean seeds.
Add the egg mixture to the mashed bananas and stir until fully combined. The batter should be thick but pourable. Here's the thing—ripe bananas are key. If yours aren't perfectly spotty and soft, let them sit at room temperature for 30 minutes before mashing. This step guarantees that signature moist texture we're after.
Combine Dry Ingredients and Fold Gently
In a medium bowl, sift together the 2.5 cups almond flour, 1.5 tsp ground cinnamon, 1 tsp baking powder, and 0.5 tsp sea salt. This creates a fine, aerated base for our muffins. Gradually add the dry mixture to the wet ingredients while stirring gently with a spatula—just until combined. You'll notice the batter thicken slightly as the almond flour absorbs the liquid.
Now stir in the 0.5 cup plain Greek yogurt and 1 cup chopped walnuts. I like to fold the walnuts in last to preserve their texture. The yogurt adds that signature creaminess while keeping the muffins tender. Don't overmix—just combine until the walnuts are evenly distributed. A few lumps are perfectly fine at this stage.
Prepare the Muffin Tins for Perfect Rise
Preheat your oven to 350°F and line a standard 12-cup muffin tin with paper liners. Here's a pro tip: lightly grease the liners with a tiny bit of butter before placing them in the tin. This prevents sticking and makes removal effortless. Divide the batter evenly among the 12 cups, filling each about ¾ full. The batter should mound slightly above the tin.
Sprinkle each muffin top with a pinch of cinnamon for that restaurant-quality finish. For an optional glaze, whisk together the 2 tbsp honey with 1 teaspoon water until smooth. Drizzle ½ teaspoon over each muffin immediately after baking. This step adds that beautiful shine and subtle sweetness that makes these muffins irresistible.
Bake Until Golden and Springy
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown with a slight crack in the center—that's your visual cue for perfect doneness. I know it's tempting to check early, but resist the urge. The muffins will continue cooking slightly after removal from the oven.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. This brief resting period helps them set properly and prevents them from falling apart. Serve warm for maximum moisture, or store in an airtight container at room temperature for up to 3 days. For best results, reheat in the microwave for 10-15 seconds before serving.
Pro Tips For Making Simple Mills Banana Muffin Copycat
- Mash Bananas Well: Grab a fork and really work those bananas—no lumps, no streaks. I learned this the hard way: half-mashed bananas make for dense muffins, and nobody wants that. Aim for a smooth, creamy texture, like applesauce.
- Toast Almond Flour First: Heat your almond flour in a dry pan for 2-3 minutes before mixing—just until it smells nutty. This removes any raw flour taste and gives the muffins a deeper flavor without extra effort. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Batter: Stir just until the dry ingredients disappear—maybe 10-12 strokes max. Overmixing makes these muffins tough, and that’s a shame because they’re supposed to be tender. Think "folded together," not "whipped to oblivion."
- Use Room-Temp Eggs: Cold eggs make the batter thicker and can lead to uneven baking. Let your eggs sit in warm water for 5 minutes before cracking them—this guarantees a smoother texture and even rise. (Your future self will thank you.)
Make-ahead tips for this simple mills banana muffin copycat
Prep Ahead Strategy
Mash and measure all wet ingredients 24 hours ahead—store in an airtight container in the fridge. The bananas will darken slightly, but this actually intensifies their flavor. I like to toast the walnuts the night before too, then store them in a sealed jar at room temperature.
This saves 15 minutes of active prep time on baking day. 🌰
Batter Prep Timeline
Combine the dry ingredients and store them in a separate airtight container for up to 3 days. When ready to bake, simply mix the wet ingredients, then fold in the dry mix and walnuts.
This 3-step assembly makes mornings with kids (or lazy weekends) much easier. Just don’t mix the wet and dry ingredients ahead—the baking powder needs to stay active. ✨
Freezing Unbaked Dough
Portion the batter into muffin tin liners (lined and greased), then freeze the filled liners on a baking sheet for 1 hour. Transfer to a zip-top bag and store for up to 2 months. When ready to bake, add 5 minutes to your baking time at 350°F.
No thawing needed—just pop them straight from the freezer into the oven. This is my go-to for weekday baking when I know I’ll be busy. ❄️
Glaze Prep Shortcut
Make the honey glaze a week ahead and store it in a small jar in the fridge. The mixture will thicken slightly—just stir in 1 tsp water before using. I keep a tiny squeeze bottle in my pantry for quick drizzling.
For extra convenience, pre-measure ½ tsp portions into tiny containers (like mini yogurt cups) so you can grab and go. 🍯
Batch Baking Plan
Double the recipe and bake two trays at once for a full week’s supply. Store the baked muffins in a vacuum-sealed bag (or wrapped tightly in plastic wrap) in the freezer. Label with the date—they’ll keep for 3 months without drying out.
I pull out 2 muffins every morning and reheat them in the microwave for 10 seconds with a splash of water to restore moisture. 💡
Make-Ahead Serving Ideas
Assemble muffin trays with muffins, Greek yogurt, and sliced bananas the night before. Store in the fridge and serve cold in the morning. For a hot option, bake a batch on Sunday, then reheat 2 muffins daily in a 200°F oven for 5 minutes.
Pack muffins in insulated lunch bags with a thermos of coffee for breakfast on the go. The walnuts stay crisp even after reheating if you wrap them individually in parchment paper before freezing. 🧺
Nutrition facts
Frequently asked questions
Why does this recipe use almond flour instead of regular flour?
Almond flour creates that signature tender yet sturdy texture that makes these muffins stand out. Unlike regular flour, it adds natural fat and moisture while keeping the muffins gluten-free. The result is a cake-like crumb with a satisfying bite—just like the original Simple Mills version. If you must substitute, oat flour works best for texture, though flavor will differ slightly.
Can I make these muffins without eggs?
Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it sit for 5 minutes to thicken before using. The flax "eggs" bind the batter just as well, though texture may be slightly denser. For extra moisture, add 1 extra tablespoon of Greek yogurt to the wet ingredients.
How do I fix muffins that turn out too dense?
Dense muffins usually mean overmixing or underripe bananas. For next time, whisk the batter just until combined (lumps are fine) and use very ripe bananas (black speckles). Also, ensure your baking powder is fresh—old leavening loses potency. If you’ve already baked them, try reheating in a 300°F oven for 5 minutes with a splash of water to restore moisture.
What’s the best way to store these muffins for maximum freshness?
Keep them in an airtight container at room temperature for 4 days, or freeze for up to 3 months. For freezing, wrap individually in plastic wrap before placing in a bag. To reheat, microwave for 10-15 seconds or warm in a 200°F oven for 5 minutes. The walnuts stay crisp if you freeze the muffins without glaze.
Can I add chocolate chips to these muffins?
Yes, but adjust the walnuts to ½ cup to balance flavors. Use ½ cup dairy-free chocolate chips (like Enjoy Life brand) to keep them gluten-free. Fold them in with the walnuts at the end—don’t overmix, or they’ll melt. For extra richness, reduce the maple syrup by 1 tablespoon since chocolate adds sweetness.