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Homemade Banana Almond Butter Muffins photo

Banana Almond Butter Muffins

These Banana Almond Butter Muffins are a delicious way to start your day! Packed with wholesome ingredients, they make for a perfect breakfast or snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1 cup whole wheat flour Adds fiber and nutrients
  • 1 1/2 cups all-purpose flour Provides a light texture
  • 1 1/2 teaspoons baking soda Helps the muffins rise
  • 3 teaspoons cinnamon Adds warmth and flavor
  • 1 teaspoon nutmeg A hint of spice to complement the bananas
  • 1/2 teaspoon salt Balances the sweetness
  • 4 very ripe bananas (mashed, about 1 1/4 cups)
  • 1 cup real maple syrup Natural sweetener
  • 4 tablespoons light olive oil Keeps the muffins moist
  • 4 large egg whites Adds protein and structure
  • 3 teaspoons vanilla Enhances the flavor
  • 1/3 cup chocolate almond butter For a rich, nutty twist

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Muffin tin
  • Parchment liners

Method
 

Baking Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your muffins will bake evenly.
  2. Step 2: Line a muffin tin with parchment liners or grease it lightly with oil to prevent sticking.
  3. Step 3: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Whisk them together until well blended.
  4. Step 4: In another bowl, mash the ripe bananas until smooth. Add the real maple syrup, light olive oil, egg whites, and vanilla. Mix until everything is well incorporated.
  5. Step 5: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  6. Step 6: Add the chocolate almond butter to the batter and fold it in gently until it's evenly distributed.
  7. Step 7: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
  8. Step 8: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Step 9: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For gluten-free, use a gluten-free flour blend.
  • Store in an airtight container at room temperature for up to 3 days.
  • Feel free to add nuts or chocolate chips for extra flavor!