Almond Butter Banana Muffins

27 comments

Last Updated on April 3, 2024

Grain-free almond butter banana muffins are a lightly sweetened treat to add to your weekly meal prep rotation.

almond butter muffins

Almond Butter Banana Muffins

These gluten-free almond butter banana muffins are one of my favorite way to use up ripe bananas. I’ve been making this recipe for years and love how easy it is to throw together. The muffins are gluten-free and dairy-free, and lightly sweetened with maple syrup.

I love these with my coffee in the morning when I’m not quite ready for breakfast. They’re a great make ahead option that you can prep and freeze, and enjoy throughout the week or month!

banana muffins

This is one of my favorite recipes to make with overly ripe bananas. They can be baked into mini or regular sized muffins, and are made with just a few simple ingredients, which is always a win in my book.

Almond butter adds a delicious, yet subtle, nutty flavor which I love in this recipe. Feel free to swap your favorite nut or seed butter to customize these to your liking!

Here’s what you’ll need to make Almond Butter Banana Muffins:

  • ripe bananas– the darker the brown spots, the sweetener the banana
  • almond flour- I haven’t tested this recipe with any other flour, and personally love the fluffiness that almond flour adds
  • natural almond butter– I use almond butter that’s made with roasted almonds and no added oils
  • chia seeds
  • pure maple syrup
  • dairy-free chocolate chips
  • eggs
  • cinnamon
  • vanilla extract
  • baking powder
  • salt

Whisk everything together in a bowl, then pour the batter into a muffin pan. It’s truly one of the simplest recipes with minimal clean up.

I originally made these muffins for Passover a few years ago, but they slowly became a weekly staple. You guys are going to love this simple recipe. Let me know what you think in the comments below!

Some other baked goods you may like:

Chocolate Chunk Tahini Oatmeal Bars

Almond Flour Chocolate Chip Cookies

Almond Butter Banana Muffins

5 from 11 votes
Course: Baked goods, Dairy-Free, Gluten-Free
Servings

10-12

muffins
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

This recipe makes 10-12 regular muffins or 24 mini muffins

Ingredients

  • 2 medium 2 spotty bananas, mashed

  • 1 1 egg

  • 1/2 cup 1/2 smooth almond butter, unsweetened

  • 3/4 cup 3/4 almond flour

  • 1/4 cup 1/4 pure maple syrup or honey

  • 2 tbsp 2 chia seeds

  • 1/2 tsp 1/2 cinnamon

  • 1/2 tsp 1/2 baking powder

  • 1/2 tsp 1/2 vanilla extract

  • 1/4 tsp 1/4 salt

  • 1/2 cup 1/2 dark chocolate chips

Directions

  • Preheat oven to 350 F.
  • In a medium mixing bowl, whisk together the mashed bananas, egg, almond butter, sweetener and vanilla extract. You can also do this in a blender if preferred.
  • Stir in the almond flour, baking powder, salt, cinnamon, chia seeds and chocolate chips and mix well.
  • Line a muffin tin with baking cups and fill each one 3/4 of the way with the batter.
  • Top with a few extra chocolate chips before baking. For mini muffins, bake for 15-20 minutes, for regular sized muffins bake 20-25 minutes- until the tops are firm to touch.
  • Store in an airtight container on the counter for up to 3 days, or in the fridge for up to 1 week. I love to warm them in the oven or microwave before serving.

Notes

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

27 Comments

  1. Hi! Would love to make these for my toddler and I but don’t want to use chocolate chips. Any suggestions on what else I could use? Maybe a shredded carrot or something lol. Thanks!

    • Chocolate chips are totally optional! I’m not sure if shredded carrots would change the texture so if you did want to add in something I would suggest a dry mix in like chopped nuts or raisins

  2. Thanks so much for this yummy recipe. The muffins were truly a hit in my household. So glad I stumbled upon this gem.

  3. Hi! my daughter made these for me today, she used tapioca flour instead and more peanut butter as we didn’t have enough almond butter. They came out great. Super easy and delicious. Thankyou!

  4. Melissa

    Made them today and they were super tasty. Will definitely be doing them again!

  5. do you have the nutrition info for the muffins? want to see if they’re ok for diabetics

    • Hey Katrina, unfortunately I don’t! If you’re using very ripe bananas, you can likely cut the maple syrup in half or even leave it out. For the chocolate chips, I would suggest using a stevia sweetened one like the Lily’s brand!

  6. Christine

    So so good! I love adding this to my weekly meal prep as mini muffins and they turn out amazing every time. I use a chia egg with to make them vegan and coco powder to make them extra chocolatey, thanks for a healthy and delicious sweet treat Gal!!

  7. Loved these soooo much! Thank you for these.

  8. I doubled the recipe and made 18 full size muffins. Baked for 25-30min. Came out perfect!

    • Awesome! Thanks for the tip 🙂

      • These looks great and something I can eat on a sibo diet. Can I swap almond flour for coconut as I have a histamine intolerance. Almond butter ok but flour not so!

        • Hey Sophie, coconut flour gets a bit tricky since it absorbs a lot of water. If I had to guess, I would say use 1/4 cup instead!

  9. Olivia

    Love these! They were so hearty and were a perfect pre-workout snack for those mornings when you’re a little hungry but don’t want a full meal.

  10. Caroline

    Thank you for all your recipes!!! Do u have a balsamic dressing recipe?

    • Hey Caroline, a really basic one is just olive oil, balsamic, honey and a pinch of salt! For a single serve, I would use 1 tbsp oil, 1/2 tbsp balsamic vinegar and a tsp of honey ☺️

  11. Puneet

    Love the ingredients you have in these muffins.. so clean. Any possibility I can substitute the egg with flex egg? Thanks.

    • Hey Puneet, thank you! I haven’t tested flax egg but I believe it should work 🙂

      • Caroline

        Hi! I made these they where yum and such a hit!!!
        I didn’t have chia seeds so I did without but everyone loved! I also made them big muffins and left them in longer!!

        • Hey Caroline,

          I’m so happy to hear that! Thanks for the tip with the larger muffins ☺️

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