These almond butter banana nut muffins are a favorite in our household.
Almond butter and banana go hand-in-hand at our house. They make for a quick and easy real food snack, grab’n go breakfast for our pre-teens, and an occasional post-dinner treat for the active bodies we care for. Using these two foods in combination with other healthy ingredients brings us these delicious Almond Butter Banana Muffins — adding extra joy to this duo!
These paleo-friendly, grain-free, gluten-free, and dairy-free almond butter banana muffins may just be your next family favorite recipe.
Making muffins from scratch can sometimes feel like a time-sink, but I promise these take only minutes to mix up, and twenty to bake. The smell, when they come out of the oven, is hard for anyone to resist.
With a pat of butter, ghee, or extra almond butter, Almond Butter Banana Muffins are satisfying, delicious, and nourishing — a healthy after school snack option.
Almond Butter Banana Muffins are a great way to use up bananas that are on their way towards overripeness. They provide a dose of natural sweetness and avoid ending up in the compost.
I especially love the addition of shelled hemp seeds (also known as hemp hearts) in this recipe. These nutrient-dense seeds offer a healthy dose of omega-three fats, quality plant-based protein, and many micronutrients, including vitamin E, potassium, magnesium, calcium, zinc, and iron.
Using almond flour instead of white flour brings many health benefits beyond being a gluten-free option. Almond flour is low in carbs and high in vitamin E, magnesium, and fiber. White flour has the potential to spike blood sugar, whereas almond flour has a low glycemic index — slowly releasing its sugars and providing sustained energy.
The simplicity of this recipe deserves an A+! Combine the wet ingredients, the dry ingredients, and then fold together — seriously.
With opportunities to practice mashing, cracking eggs, measuring, and stirring, Almond Butter Banana Muffins are awesome for cooking with toddlers through teens. Bring your kids into the kitchen with you and expose them to the important world of cooking from scratch and teach them kitchen safety lessons along the way.
We love to make muffins on Saturday mornings, and this recipe is one of the kids’ favorites, sometimes swapping the chocolate chips for blueberries, or adding finely chopped walnuts for variation. Encourage creativity.
My kids also love Lemon Blueberry Muffins with Chia Seeds, which use cassava flour instead of almond flour.
Take note that almond flour and almond meal are different — although sometimes used interchangeably. Yes, they are both finely ground almonds, but almond meal also includes the skins of the almond, which results in a different texture.
I always use blanched (skins removed) almond flour for this recipe and most baked goods for a smoother texture. Did you know that almond flour, or almond meal, can also be used in place of breadcrumbs for “breading” meats?
If you have any leftover (they never last long in our house), store these muffins in an airtight container in the fridge for up to a few days.
Give these tasty baked goods a try and let us know what you think!Print
- 3 eggs
- 2 ripe medium bananas, mashed
- ½ cup almond butter
- 1 ¼ cups almond flour
- ¼ cup shelled hemp seeds
- ¼ cup scant maple syrup
- 1 tsp baking soda
- ¾ tsp almond extract
- ⅛ tsp fine grain sea salt
- ⅓ cup mini chocolate chips (I love Enjoy Life brand)
- Preheat the oven to 350ºF.
- In a large bowl, mash banana.
- Stir in almond butter.
- Whisk in eggs.
- Add maple syrup and almond extract and mix well until combined.
- In a medium bowl, combine almond flour, hemp seeds, baking soda, and sea salt.
- Stir the dry ingredients into the wet ingredients and mix until just combined.
- Fold in chocolate chips (or other mix-ins).
- Line a standard muffin tin with parchment cups. Evenly divide batter among all 12 cups (fill about ¾ of the way).
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool for a couple of minutes before transferring muffins to a wire rack.