The cutest little almond butter banana muffins! I’ve been making these little guys for years and love how easy they are to throw together. They’re gluten-free, dairy-free and lightly sweetened.
These muffins are a perfect little something in the morning when you aren’t ready for breakfast just yet. They’re a great make ahead option, too, that you can freeze and enjoy throughout the week.
These muffins are one of my favorite things to make when my bananas are overly ripe. You can make them into minis or regular sized muffins, just be sure to adjust the baking time noted in the recipe card!
They’re made with just a few simple ingredients, which is always a win!
Here’s what you’ll need for these Almond Butter Banana Muffins:
- ripe bananas
- almond flour
- natural almond butter- I like to use an almond butter that’s made with roasted almonds, but has no added oils
- chia seeds
- pure maple syrup
- dairy-free chocolate chips
- eggs
- cinnamon
- vanilla extract
- baking powder
- salt
I like the almond butter combination in these because its subtle, but any nut butter would work great in this recipe!
I originally made these muffins for Passover a few years ago, but they slowly became a weekly staple.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 easy 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
Course: Baked goods, Dairy-Free, Gluten-Free24
mini muffins10
minutes20
minutes30
minutesThis recipe makes 24 mini muffins are 12 large ones.
Ingredients
2 medium spotty bananas, mashed
1 egg
1/2 cup smooth almond butter, all natural
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 bananas, egg, almond butter, sweetener and vanilla extract.
- Stir in remaining ingredients and mix well.
- Line a mini 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 until brown on top, or 20-25 minutes for larger muffins.
- Store in an airtight container in the fridge for up to 1 week. I love to warm them before eating in the oven or microwave.
Notes
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
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!!
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!
So glad they worked out for you!
Made them today and they were super tasty. Will definitely be doing them again!
So happy to hear that, Melissa!
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!
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!!
I love the addition of cocoa powder! I’m so glad you’re enjoying them, Christine!
Loved these soooo much! Thank you for these.
So glad you tried them! ❤️
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!
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.
Yay! I love having them pre workout 🙂
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 ☺️
Any idea the nutrition on these?
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 🙂
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 ☺️