Go Back
Print
An almond butter banana muffin on a cooling rack.

Almond Butter Banana Muffins

These almond butter banana muffins are a great wholesome breakfast or snack option.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 238 kcal
Author Dairy Free for Baby

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)

Instructions

  1. Preheat the oven to 350 degrees F. Grease a muffin tin.
  2. In a large mixing bowl, combine the mashed banana, almond butter, almond milk, eggs, maple syrup, and vanilla extract. Stir until well combined.
  3. In a separate bowl, mix together the oat flour, baking powder, cinnamon, and salt. Add the dry ingredients to the other bowl of wet ingredients. Stir until just combined. Fold in the chocolate chips.
  4. Portion the batter into the muffin tin. Bake at 350 degrees F for about 20 minutes, or until a toothpick pulls out clean from the center of a muffin.
  5. Let cool for 5 minutes in the muffin tin, then remove to a cooling rack to finish. Enjoy!

Recipe Notes

Nutrition analysis (per muffin): 238 calories, 13 g fat, 2.5 g saturated fat, 140 mg sodium, 27 g carbohydrate, 3.5 g fiber, 13.5 g sugar, 4 g added sugar, 6 g protein, Vitamin D: 1%, Calcium: 8%, Iron: 7%, Potassium: 6%