Banana Almond Butter Muffins

These Banana Almond Butter Muffins are simply the best banana muffins packed with healthy fats and natural proteins. Plus, they are also dairy-free, oil-free, and egg-free with the most tasty nutty flavors.

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

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

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

Ingredients For Banana Almond Butter Muffins in bowls and ramekins.

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.

Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cases and lightly oil with cooking spray. Set aside. Like for any banana muffin recipe, I recommend measuring the number of mashed bananas with precision to ensure moist, fluffy muffins.

Peel the bananas, and mash them on a chopping board or bowl using a fork or potato masher. Pack the mashed bananas into measuring cups and place them in a mixing bowl.

Liquid Banana Almond Butter Muffins ingredients in the bowl of a stand mixer.

Whisk together the mashed banana, coconut sugar, almond butter, vanilla extract, and almond milk. Whisk vigorously to bring all the ingredients nicely together.

Dry Banana Almond Butter Muffins ingredients in a mixing bowl with a whisk.

In another bowl, stir flour, cinnamon, baking soda, baking powder, salt, and ginger.

Banana Almond Butter Muffins batter combined.

Fold the dry ingredients into the bowl with the wet ingredients. Then, use a silicone spatula or wooden spoon to stir the ingredients together and form a smooth muffin batter.

Chocolate chips on the Banana Almond Butter Muffin batter in a mixing bowl with a silicone spatula.

Fold in the chocolate chips or chopped nuts and stir to evenly incorporate.

Banana Almond Butter Muffin batter in muffin cups.

Fill each muffin paper case with the muffin batter. If you like, sprinkle some sliced almonds on top of each muffin.

Bake the muffins at 350°F (180°C) on the center rack of the oven for 20 to 30 minutes or until golden brown on top and a toothpick inserted in the center of the muffins comes out clean.
Let them cool in the muffin pan at room temperature for 5 minutes, then release them on a cooling rack to cool completely.

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.

Frequently Asked Questions

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

Are Banana And Almond Good For Breakfast?

Bananas and almond butter are probably one of the healthiest choices for breakfast or to snack on.
In fact, almond butter is high in healthy fat and plant-based proteins, and when combine with sweet food like bananas it decreases the absorption of carbohydrates.
As a result, both ingredients together won’t spike your blood sugar as fast as if you are eating classic banana muffins. It keeps your energy steady and stable for longer.

Is Almond Butter Good For Your Gut?

Almond butter is a healthy choice, and its natural fibers make it a great addition to the digestive system.
However, for people with IBS sensitivities, you may watch the amount of almond product as it has been reported as creating bloating. It’s recommended to keep the serving of almond products to 1-2 tablespoons a day to avoid IBS symptoms.

Is Almond Butter Healthier Than Peanut Butter?

In comparison, peanut butter has a slight lead to almond butter, with more protein and fewer calories per serving.
This said, nut butter, in general, is high in calories, so it should be added in small servings to a diet program and used wisely.
For example, nut butter is high in fat and proteins and can slow down the absorption of carbohydrates, decreasing food cravings.
So it’s a smart choice to combine with apples, bread, or banana as a nourishing snack.

Why Use Ripe Bananas For Muffins?

Ripe bananas are sweeter and super moist. As a result, they boost the sweetness of muffins and create a moist, banana bread crumb.
It’s also a great way to decrease the added sugar in the recipe as the ripe bananas deliver a natural sweetness that might be enough to sweetener the recipe.

Banana Almond Butter Muffins stacked on a plate with a hand holding the top one, half cut

More Vegan Muffin Recipes

If you like this recipe, you’ll love these other vegan muffin recipes:

These Blueberry protein muffins are healthy blueberry muffins packed with 8.5 grams of proteins per serve. Plus, these protein muffins are also egg-free, dairy-free, and vegan-friendly.

Protein Blueberry Muffins

Raspberry White Chocolate Muffins

Oatmeal Cinnamon Muffins

Eggless Blueberry Muffins

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