Almond Butter Banana Muffins (Gluten Free and Dairy Free)

Name: Almond Butter Banana Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 ripe bananas, mashed; ¾ cup natural almond butter; ¼ cup almond milk ((or any milk alternative)); 2 large eggs; ¼ cup pure maple syrup; 1 teaspoon vanilla extract; 1 ¼ cup oat flour ((certified gluten-free if needed)); 1 teaspoon baking powder; ½ teaspoon cinnamon; ¼ teaspoon salt; ½ cup dark chocolate chips ((dairy-free and gluten-free))

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If you and your kiddos love a good muffin recipe, you’ll go crazy for these almond butter banana muffins! They’re great for breakfast, snack time, or even dessert. And bonus – these are made with less added sugar (just a little bit of pure maple syrup) but still taste amazing.

Ingredient Notes

Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:

Almond butter, bananas, almond milk, maple syrup, egg, vanilla, oat flour, cinnamon, baking powder, salt, chocolate chips.

Bananas – Use bananas that have a bunch of brown spots, as they’ll be softer, easier to mash, and taste a bit sweeter.

Oat flour – If you cannot have gluten, be sure to look for certified gluten free oat flour. Oats are frequently cross contaminated with gluten in production, so it’s good to look for that certified label if you need it.

Chocolate chips – If you follow a dairy-free diet, you’ll need to look specifically for dark chocolate chips that do not contain dairy. Some brands do, some brands don’t. There are several dairy-free options on the market these days, including Enjoy Life dark chocolate morsels and Nestle Allergen Free Morsels. (Note – Nestle also has a “plant-based” chocolate chip option that is dairy-free, however it is not considered safe for those who are gluten-free. It contains oat flour that is not certified gluten-free.)

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.

Start by mashing your bananas in a large bowl and mixing them with the almond butter, almond milk, eggs, maple syrup, and vanilla. Stir or whisk until well incorporated.

The liquid ingredients for the muffins mixed together in a glass mixing bowl.

In another bowl, mix together the oat flour, baking powder, cinnamon, and salt.

Oat flour, baking powder, salt, and cinnamon mixed together.

Mix the dry ingredients with the wet ingredients until just combined, then fold in the chocolate chips.

Muffin batter with chocolate chips folded in, in a glass mixing bowl.

Pour that into a greased muffin tin, and pop that in the oven at 350 degrees for about 20 minutes. Easy peasy!

A muffin tin with freshly baked muffins.

Recipe FAQ

Here are some common questions that may come up as you’re preparing this recipe:

Can you add other mix-ins to banana muffins instead of chocolate chips?

Sure! You can try adding chopped nuts, dried fruit, or shredded coconut to this recipe. Avoid exceeding ¾ cup of mix-ins or the recipe may not cook properly.

How should you store almond butter banana muffins?

Store these in an airtight container or ziptop bag at room temperature for up to 2-3 days. If you plan to store them longer, freeze them for best results.

Can you freeze banana muffins?

Yes. Freeze in a zip top bag or airtight container. Use within 2 months for best quality. If you find that your baked goods tend to get freezer burnt, try wrapping each individually in plastic wrap or aluminum foil before placing in the bigger zip top bag or container.

Can you make mini muffins with this recipe?

Yes. Reduce the baking time to 10-15 minutes (start checking at 10 minutes). Check for doneness with a toothpick inserted in the center of the muffin.

Almond butter banana muffins on a cooling rack, next to a napkin.

Allergens in this Recipe

Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.

As written, this recipe is dairy free and wheat/gluten free (as long as ingredients are selected that fit these needs).

This recipe does contain tree nuts (almond butter, almond milk) and eggs. If you are allergic to tree nuts but you can tolerate peanuts, you can make this recipe with peanut butter instead. I haven’t tried substituting the eggs in this recipe.

This recipe may contain soy, depending on the brand of chocolate chips you use. Enjoy Life chocolate chips are soy-free and are a favorite in our house.

More Gluten Free Dairy Free Baked Goods

If you’re looking for more recipes that fit both a gluten free and dairy free diet, be sure to give one of these a try:

I hope you enjoy these almond butter banana muffins. They’ve been a go-to in our house the last few months for grab-and-go breakfasts or snacks.