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
- vanilla extract
- baking powder
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I originally made these muffins for Passover a few years ago, but they slowly became a weekly staple.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!