Almond butter muffins are a delicious and nutritious treat that is perfect for breakfast, snacks, or desserts.
With just a few simple ingredients, you can make these easy muffins at home.
Why Make Almond Butter Muffins?
There are many great reasons to add almond butter muffins to your baking repertoire:
Nutrient-Dense Ingredients
Almond butter is a nutritional powerhouse, providing protein, fiber, healthy fats, vitamin E, magnesium, and more. Bananas add potassium, vitamin B6, vitamin C, manganese, and fiber. Eggs provide protein, vitamin A, selenium, and choline.
Naturally Sweetened
Ripe bananas and a touch of maple syrup provide sweetness without added sugar. This makes these muffins a healthier choice than muffins made with refined sugar.
Kid and Family Friendly
Almond butter and bananas make these muffins appealing for kids. They're also easy enough for kids to help make. So get the whole family involved!
Easy Make-Ahead Option
These muffins can be made ahead of time and frozen, making healthy breakfasts, snacks, and treats easy all week long.
Customizable
There are endless ways to adapt this basic recipe by adding mix-ins like chocolate chips, nuts, seeds, or dried fruit. Get creative with different nut butters too.
Key Ingredients for Almond Butter Muffins
Almond butter muffins call for just a few key ingredients:
Almond Butter
Use an all-natural almond butter that contains only almonds and salt, without any added oils or sugars. Creamy, drippy nut butter works best.
Bananas
Ripe, spotty bananas add sweetness, moisture, and nutrition. The riper the bananas, the sweeter the muffins will be.
Eggs
Eggs help bind the batter and add protein. For vegan muffins, flax eggs may work as an egg substitute.
Maple Syrup
Pure maple syrup lends flavor and a touch of natural sweetness. Honey can also be used.
Oat Flour
Finely ground oats create an easy gluten-free flour option. Grind rolled oats into flour in a blender.
Baking Powder & Salt
These help the muffins rise and add flavor. Look for aluminum-free baking powder.
Extras
Mix-ins like chocolate chips, nuts, seeds, or dried fruit add flavor and texture.
Step-By-Step Instructions
With just a few easy steps, you can have fresh almond butter muffins from your oven:
Prep the Dry and Wet
In one bowl, combine oat flour, baking powder, and salt. In another bowl, mix the mashed bananas, almond butter, eggs, maple syrup, and any extras.
Combine the Batter
Add the dry ingredients to the wet and stir just until combined. Be careful not to overmix.
Scoop the Batter
Evenly divide the muffin batter among lined muffin cups, filling each about 3/4 full.
Bake the Muffins
Bake at 350°F for 18-22 minutes until a toothpick inserted comes out clean. Cool the muffins before removing them from the pan.
Serving Suggestions
There are so many tasty ways to serve almond butter muffins:
- Top with extra almond or peanut butter
- Drizzle with honey
- Add fresh fruit like berries
- Sprinkle with cinnamon
- Enjoy with coffee, tea, or milk
For an even more decadent treat, toast the muffins and top with a scoop of vanilla ice cream!
Tips for the Best Muffins
Here are some tips to ensure muffin success:
- Use very ripe bananas. The riper the better for sweetness!
- Make sure the nut butter is creamy and drippy for easier mixing.
- Don't overmix the batter for tender muffins.
- Grease or line muffin tins to prevent sticking.
- Let the muffins cool completely before removing them from the pan.
Storage
Almond butter muffins will keep for:
- At room temperature for up to 2 days
- In the refrigerator for 5-7 days
- In the freezer for 2-3 months
Let frozen muffins thaw before reheating. Microwave for 20-30 seconds or until warmed through.
Flavor Variations
Customize these muffins by swapping out the almond butter or adding mix-ins:
- Peanut, cashew, or sunflower seed butter
- Chopped dark chocolate
- Dried fruit like cranberries or raisins
- Fresh berries like blueberries or raspberries
- Chopped walnuts or pecans
- Shredded coconut
- Cinnamon or nutmeg
Vegan Adaptations
To make vegan almond butter muffins:
- Use flax eggs instead of eggs (1 Tbsp ground flax + 3 Tbsp water per egg)
- Swap the dairy milk for plant-based milk like almond, soy, or oat milk
- Use dairy-free chocolate chips or carob chips
Troubleshooting
Muffins stick to the liners: Make sure to grease or line muffin tins. Let the muffins cool completely before removing them.
Muffins are dense: Avoid overmixing the batter, which overworks the gluten.
Muffins are too sweet: Reduce the maple syrup or use less ripe bananas.
Muffins are dry: Check that bananas are very ripe. Let muffins cool completely before eating. Store in an airtight container.
FAQs
Can I use peanut butter instead of almond butter?
Absolutely! Swap in an all-natural peanut butter for the almond butter using a 1:1 ratio.
How long do these keep?
Properly stored, these muffins will be kept for 3-4 days at room temp, 1 week in the fridge, or up to 3 months in the freezer.
Can I make these gluten-free?
Yes, by using certified gluten-free oats and gluten-free baking powder, you can make gluten-free almond butter muffins.
Can I turn this into banana bread?
Yes! Make the muffin batter then pour into a greased loaf pan. Bake at 350°F for 55-60 minutes until a toothpick inserted comes out clean.
Can kids help make these?
Sure! Have kids help mash the bananas, measure the ingredients, mix the batter, and fill the muffin cups.
Conclusion
Almond butter muffins are an easy, family-friendly treat that you can feel good about enjoying for breakfast or a snack.
With just a few simple ingredients, you can whip up a batch of muffins that are naturally sweetened and full of nutrition.
Make a batch on the weekend to enjoy all week long.
Let us know if you have a favorite way to serve these yummy muffins!
Almond Butter Banana Muffins
Ingredients
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large ripe bananas, mashed (about 1 cup)
- 1/2 cup almond butter
- 2 large eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips or nuts (optional)
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the almond flour, baking powder and salt.
- In a large bowl, mash the bananas. Then mix in the almond butter, eggs, maple syrup and vanilla until combined.
- Add the dry ingredients to the wet ingredients and gently stir just until combined. Fold in chocolate chips or nuts if using.
- Divide batter evenly among the muffin cups.
- Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
- Allow muffins to cool for 5 minutes before removing from tin. Enjoy!
Notes
- For perfectly ripe bananas, use very spotted, brown bananas. The riper the sweeter.
- For best results, use an all-natural almond butter that contains just almonds and salt.
- Store muffins in an airtight container at room temperature up to 4 days, or in the refrigerator up to 1 week.