Banana Almond Butter Muffins

Almond butter and banana are made to be together, like in my Banana Almond Butter Smoothie, Quinoa Brownies, or Almond Butter Banana Bread. The combination is not only delicious but also a winner nutrition-wise. Past the nutrition aspect, these almond butter banana muffins are simply the tastiest breakfast on the go. I make them all the time for our family to enjoy a sweet treat on a road trip or to put in the kids’ lunchboxes. Banana almond butter muffins are moist, fluffy banana muffins using almond butter instead of oil or butter. They are healthier for you, packed with healthy fats, proteins from almonds, and no refined sugar as well.

Ingredients and Substitutions

The main ingredients for this recipe are pretty simple and you probably have them in your pantry right now.

All-Purpose Flour or white whole-wheat flour. It probably works with gluten-free flour, though the muffins would be denser. Baking Powder and Baking Soda – for some rise. Cinnamon – Cinnamon marries perfectly to bananas. Ripe Bananas – The darker the banana skin, the sweeter the muffins. Since the recipe contains coconut sugar, I don’t use ultra-ripe bananas, just yellow bananas. If your bananas have black spots on their skins, you may want to decrease the sweetener to keep the muffins not too sweet. Coconut Sugar – You can also use brown sugar or any crystal sweetener you have on hand. Almond Milk or any non-dairy milk like soy milk, oat milk, or coconut milk. Vanilla Extract – for flavor. Almond Butter – Fresh, drippy almond butter works the best as older nut butter gets difficult to stir with the remaining ingredients. Dark Chocolate Chips – It’s optional of course, but who doesn’t like chocolate chips in banana muffins.

How To Make Banana Almond Butter Muffins

This is super easy to bake a batch of these banana muffins with added almond butter.

Serving

These banana almond butter muffins are great breakfasts on the go or snacks to fix a sweet craving. you can serve them plain or with some of the below:

Drizzle extra almond butter or peanut butter. Jam like my baby jam Maple syrup

Storage Instructions

Store the muffins in a sealed box at room temperature for up to 3 days, or up to 5 days in the fridge. You can freeze leftover almond butter muffins in zip-lock bags for up to one month. Thaw the muffin the day before serving at room temperature.

Variations

You can use this almond butter muffin recipe to create different muffin flavors. For example, you can swap half of the banana puree for:

Homemade pumpkin puree and add pumpkin pie spices to create fall muffins. Unsweetened apple sauce and add 1/2 cup of chopped apples and walnuts. Mashed sweet potato puree to make sweet potato banana muffins.

Allergy Swaps

I listed below some ingredient substitution options if you need them.

Sugar – You can use any crystal sweetener that works in this recipe, including regular sugar, brown sugar, sugar-free allulose, or erythritol. Nut-Free – You can use this recipe with sunflower seed butter or tahini. Gluten-Free – I didn’t try an all-purpose gluten-free flour blend in this recipe. From experience, I know that this will change the texture of the muffins into something denser, slightly gummy. Almond Swap – If you love the idea of this oil-free banana muffin but can’t eat almonds try cashew butter or peanut butter.

Here are my answers to your most common questions about this recipe.