Almond Butter Banana Muffins
Almond Butter Banana Muffins are whole grain muffins that taste delicious and are perfect for breakfast and snacks. They’re packed with wholesome ingredients including flaxseed, bananas and almond butter.
Muffins. Almond butter. Dark chocolate. These are three of my very favorite things. Today we’re combining them into a delicious muffin that’s perfect for breakfast. These almond butter banana muffins are a new favorite of mine and I think they will be one of yours too!
I made these muffins with almond butter because it adds healthy fats and protein to these banana muffins. The flavor of almond butter is milder than peanut butter and works so well in baked goods. You can substitute peanut butter in this recipe if you prefer. Or try my peanut butter banana muffins recipe.
You know how sometimes you eat a muffin and then you’re starving 20 minutes later? That’s what happens when muffins are full of refined flours and sugars. These almond butter muffins, however, will leave you feeling satisfied. They are 100% whole-wheat. The ingredient list also includes flaxseed and, of course, protein-packed almond butter.
I’ve sweetened these muffins with honey and just a touch of brown sugar. So they aren’t completely free of refined sugars, but I love the hint of caramel flavor that brown sugar brings to baked goods. If you prefer, you can substitute extra honey for the brown sugar.
I’m a firm believer that we need to treat ourselves to something sweet every day. But that treat doesn’t have to leave us feeling sluggish, like we’ve over-indulged. A healthier muffin with dark chocolate chips is a delicious way to treat yourself while still fueling your body right. The chocolate chips are little bursts of sweetness throughout these whole grain muffins.
These banana almond butter muffins bake up beautifully with perfectly domed tops. I like to press a few extra chocolate chips into the tops of the muffins before baking for the most mouthwatering-looking muffins. My favorite time to enjoy one of these muffins is mid-morning, with a cup of coffee or tea. What’s your healthy treat of choice when you have a minute for yourself?
How to Make Almond Butter Banana Muffins
- Whisk together the dry ingredients: white whole wheat flour, flaxseed, baking powder, baking soda and salt.
- In another bowl, whisk together the wet ingredients (plus brown sugar): eggs, mashed banana, milk, almond butter, melted butter, honey, brown sugar, vanilla.
- Fold together wet and dry: Pour the wet ingredients into the dry and use a rubber spatula to mix them together until they are just combined. Try not to overmix at this point or the muffins may become dense or tough.
- Fold in the chocolate chips.
- Bake muffins at 375° F for 14 to 16 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins in the pan for 5 minutes and then transfer them to a wire rack to finish cooling. Or serve them warm. Nothing beats a warm, homemade muffin!
More Healthy Muffin Recipes
- Healthy Banana Muffins
- Cranberry Orange Muffins
- Apple Muffins
- Carrot Cake Oat Muffins
- Pumpkin Muffins
- Chocolate Banana Muffins
Banana Almond Butter Muffins
- 1 ½ cups white whole-wheat flour
- ½ cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup mashed ripe banana, about 3 medium bananas
- ½ cup milk
- ½ cup almond butter
- 4 tablespoons unsalted butter, melted
- ¼ cup honey
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- ¾ cup dark chocolate chips
- Preheat oven to 375° F. Spray 14 muffin tin wells with nonstick cooking spray or line with paper liners.
- In a large bowl, whisk together white whole-wheat flour, flaxseed, baking powder, baking soda, and salt.
- In a medium bowl, whisk together eggs, mashed banana, milk, almond butter, melted butter, honey, brown sugar, and vanilla until well combined.
- Pour the wet ingredients into the dry and stir until barely combined (do not over-mix). Gently fold in the chocolate chips.
- Scoop the batter into the prepared muffin tin, filling each well almost to the top. Bake for 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for 5 minutes before removing to a wire rack to cool completely.