Sweetened only with bananas, these Banana Almond Butter Muffins are a deliciously healthy recipe you'll make again and again. They're a gluten-free and dairy-free muffin recipe, too!
We can find dozens of reasons to make Banana Almond Butter Muffins! The best reason is the flavor! The perfect combination of banana and chocolate baked to perfection is how these delicious muffins roll.
They're great for meal prep as they freeze very well.
Why You'll Love the Recipe
What are the other reasons you'll be making these whenever you have ripe bananas?
- They are EASY to whip together and place in the oven for make-ahead breakfasts or snacks.
- They contain NO SUGAR. The bananas sweeten them just right. Just make sure you use the super-ripe ones, though.
- They are grain-free. A little coconut flour is all you need!
- They satisfy a sweet craving like no other.
- They only require one bowl and one pan to make!
- Kids and grown-ups devour these healthy muffins.
Related: Banana Oat Bars
Have you tried these Gluten-free Peanut Butter Cookies yet? You'll love them, too!
How to Make Banana Almond Butter Muffins
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Ready to use those ripe bananas on the counter? Here we go!
Step 1 - PREP. First, line a muffin pan with paper liners or coat it with coconut oil, then preheat the oven to 350ºF.
Step 2 - MIX WET INGREDIENTS. Next, in a large bowl or mixer, combine the mashed bananas, eggs, softened coconut oil, vanilla extract, and creamy almond butter until fully combined.
Step 3 - ADD DRY INGREDIENTS. Now, add your dry ingredients, including the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. A whisk or an electric mixer works.
With a spatula, fold in chocolate chips or chunks.
Step 4 - FILL MUFFINS CUPS. Fill each of the 12 muffin cups about ⅔ of the way full. Top with more chocolate chunks or chips, if desired.
PRO TIP: The best way to fill your muffin cups is by using a cookie scoop!
Step 5 - BAKE. Bake for about 20 minutes. To check to see if they are ready, insert a toothpick into the center. When done, it will come out clean, and the muffins should spring back when poked with a finger (not stay indented).
Step 6 - COOL. Remove from oven and allow to cool in the pan on a wire rack for about ½ hour. Take the muffins out of the pan and allow them to fully cool.
They are wonderful and warm right out of the oven, while the chocolate is a little soft and gooey.
So, enjoy them now or later!
- BANANAS: Using Ripe bananas works best in this recipe. (i.e., brown and speckled bananas)
- CHOCOLATE: You can use any type of chocolate - semi-sweet, dark, or milk. Or leave it out entirely.
More Muffin Recipes
How To Store Almond Butter Muffins
To store, place in an airtight container in the refrigerator for about five days.
How to Freeze
The best way to freeze these GF muffins to enjoy later is flash freezing. This is basically placing the muffins individually on a baking sheet, freezing them, and then placing them in a freezer-safe container. They can be stored for up to 3 months.
Just make sure you follow our tips to Prevent Freezer Burn and have delicious muffins from the freezer whenever you want!
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Banana Almond Butter Muffins Recipe
- muffin pan
- cupcake liners
- large bowl
- whisk or electic mixer
- cookie scoop
- 3-4 medium bananas (about 1⅔ cups mashed)
- 3 eggs (room temperature)
- 3 tablespoons coconut oil (melted)
- 1 teaspoon real vanilla extract
- ⅓ cup creamy almond butter
- ⅓ cup coconut flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup ground flaxseeds (optional)
- 4 ounces chocolate chips or chunks
- Line a muffin pan with paper liners or coat with coconut oil, then preheat the oven to 350ºF.
- In a large bowl or mixer, combine the mashed bananas, eggs, softened coconut oil, vanilla extract, and almond butter until fully combined.
- Add your dry ingredients including the coconut flour, baking soda, baking powder, and salt (flaxseed if using) to the wet ingredients and mix well. Use a whisk or an electric mixer. With a spatula, fold in chocolate chips or chunks.
- Fill each of the 12 muffin cups about ⅔ of the way full with batter. Top with more chocolate chunks or chips, if desired.
- Bake for about 20 minutes. To check for doneness, insert a toothpick into the center. It will come out clean when done. Also, the muffins should spring back when poked with a finger (not stay indented).
- Remove from oven and allow to cool in the pan on a wire rack for about ½ hour. Take muffins out of the pan and allow to fully cool.