Almond Butter Banana Muffins

I really love coming back to old posts and updating the content. It’s actually hilarious some of the photos I used to post, but it’s always a sweet reminder how far this little blog as come. These almond butter banana muffins are an oldie, but were ripe for an update!

Everyone knows about the love story between banana and peanut butter, but what about its friendlier cousin almond butter? A few years ago (when I was sick), I made the switch off of peanut butter and peanut products, and started making my own almond butter. I now MUCH prefer almond butter and its richer, nuttier flavor. Plus, now that more and more companies are making almond butter cups, I feel like it’s getting easier and easier to ditch it all together.

These almond butter banana muffins marry two delicious flavors into one scrumptious treat!

This upgraded recipe is dairy-free and refined sugar free. I personally bake using the King Arthur Gluten Free Flour, which always yields a great result. The sweetness from the banana shines through in this recipe, and is the perfect partner for the nutty almond butter and crunchy almond topping. I personally love them without chocolate chips, but hey, throw a few in if you’re inclined!

The trick to a fluffy open crumb muffin is to avoid overworking the batter. This means, they are best made WITHOUT electric equipment. A simple mixing bowl, spatula, and whisk will do.

Almond Butter Banana Muffins

Author: Amanda Prince
Prep Time: 30
Cook Time: 20-25 Minutes
Total Time: 1 Hour
Yield: 18 Muffins 1x
Category: Breakfast, Sweet Breads
Method: Baking

Description

These perfectly sweet gluten-free almond butter banana muffins are fluffy and so easy to make. You would never guess they are dairy free and refined sugar free.

Ingredients

INGREDIENTS FOR MUFFINS:

2 cups all-purpose flour (or gluten-free 1:1 flour)
1 cup coconut sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
½ cup creamy almond butter
½ cup ghee or coconut oil, melted and cooled
¾ cup non-dairy milk (I like cashew milk)
3 very ripe bananas, mashed
1 egg, lightly beaten
1 ½ tsp vanilla extract
½ cup chocolate chips (optional)

INGREDIENTS FOR TOPPING:

¼ cup all-purpose flour (or gluten free 1:1 flour)
¼ cup coconut sugar
1 tsp ground cinnamon
3 Tbsp ghee or coconut oil (in solid form)
1/3 cup chopped almonds

Instructions

Pre-heat your oven to 350F degrees. Prepare your muffin tins with cupcake liners, or grease/flour each well. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and coconut sugar. Make a, “well,” in the center, and set aside.
In a small bowl, make the topping – add the flour, coconut sugar, cinnamon, and almonds. Add the ghee or oil and use a fork or your fingers to crumble the fat into the dry ingredients. The result should be a crumbly mixture. Set aside.
In a small mixing bowl, whisk together the milk, oil, banana, egg, and vanilla. Add almond butter and mix well.
Add wet ingredients into the, “well,” of the dry ingredients and gently fold until just combined. It is okay if there are some streaks of dry ingredients. You do not want to overmix.
Using a large cookie scoop, add batter to prepared muffin tins. Sprinkle the tops with the crumble topping.
Bake for 20-25 minutes until the tops are golden brown and bounce back to the touch. Cool in pan for 5 minutes before transferring the muffins to a wire rack to cool completely.