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!
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I originally made these muffins for Passover a few years ago, but they slowly became a weekly staple.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
S’mores Cookie Bars
Almond Butter Banana Muffins
Ingredients
- 2 medium spotty bananas, mashed
- 1 egg
- 1/2 cup smooth almond butter, unsweetened
- 3/4 cup almond flour
- 1/4 cup pure maple syrup or honey
- 2 tbsp chia seeds
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup 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.
I made these today but I omitted the chocolate chips & used seed butter as I didn’t have almond butter on hand. WOW! Excellent recipe as the muffins are very moist and delicious.This recipe will become a staple – thank you!
Thank you, Mary!
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
Thanks so much for this yummy recipe. The muffins were truly a hit in my household. So glad I stumbled upon this gem.
So happy you tried them!!