Almond Butter Banana Muffins

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I originally made these muffins for Passover a few years ago, but they slowly became a weekly staple.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

5 from 6 votes

Course: Baked goods, Dairy-Free, Gluten-Free

Servings

24

mini muffins

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This 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. Bake for 15-20 minutes, 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!