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Banana Almond Butter Muffins (GF)

Sweetened only with bananas, these Banana Almond Butter Muffins are a deliciously healthy recipe you’ll make again and again. They’re gluten-free and dairy-free, too!

Banana Almond Butter Muffins on the counter.

Banana Almond Butter Muffins

We can find dozens of reasons to make Banana Almond Butter Muffins! The best reason – the flavor! The perfect combination of banana and chocolate baked to perfection is how these delicious muffins roll.

The other reasons you’ll be making these whenever you have ripe banana?

Banana Almond Butter Muffins with chocolate chunks.

Have you tired these Gluten-free Peanut Butter Cookies [1], yet? You’ll love them, too!

How to Make Banana Almond Butter Muffins

This post contains affiliate links. Disclosure policy here [2].

Ready to use those ripe bananas on the counter? Here we go!

Step 1

First, line a muffin pan with paper liners or coat with coconut oil, then preheat the oven to 350ºF.

Step 2

Next, in a large bowl or mixer, combine the mashed bananas, eggs, softened coconut oil, vanilla extract and creamy almond butter until fully combined.

Ingredients for Banana Almond Butter Muffins.

Step 3

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.
Batter for Banana Almond Butter Muffins.

Step 4

Fill each of the 12 muffin cups about 2/3 of the way full. Top with more chocolate chunks or chips, if desired.

Tip:  The best way to fill your muffin cups is by using a cookie scoop [3]!

Scooping batter for banana almond butter muffins in to the pan.

Batter for Banana Almond Butter Muffins in a pan with liners.

Step 5

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

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.
Pan full of banana almond butter muffins.
They are wonderful warm right out of the oven, while the chocolate is a little soft and gooey.
So, enjoy now or later!

Tips for Baking Banana Almond Butter Muffins

How To Store Almond Butter Muffins

To store, place in an airtight container in the refrigerator for about a 5 days.

If you’ve tried these Banana Almond Butter Muffins or any other recipe on Suburban Simplicity [4], then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK [5], TWITTER [6], INSTAGRAM [7] and PINTEREST [8] to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!

Three Banana Almond Butter Muffins

Banana Almond Butter Muffins

Sweetened only with bananas, these Banana Almond Butter Muffins are a deliciously healthy recipe you'll make again and again. They're gluten-free and dairy-free, too!
5 from 1 vote
Print [9] Pin [10] Rate [11]
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings: 12
Calories: 178kcal
Author: Erin Henry [12]

Ingredients

  • 3-4 medium bananas (about 1⅔ cups mashed)
  • 3 eggs (room temperature)
  • 3 tablespoons coconut oil (melted)
  • 1 teaspoon real vanilla extract
  • cup creamy almond butter
  • cup coconut flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • cup ground flax seeds (optional)
  • 4 ounces chocolate chips or chunks

Instructions

  • 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 (flax seed 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 2/3 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.

Notes

To store, place in an airtight container in the refrigerator for about a 5 days. 
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 178kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 151mg | Potassium: 188mg | Fiber: 3g | Sugar: 3g | Vitamin A: 60IU | Calcium: 81mg | Iron: 0.9mg
Course: Breakfast, Snack
Cuisine: American
Tried this recipe?Mention @Suburban_Simplicity [13] or tag #suburbansimplicity [14]!

Sweetened only with bananas, these Banana Almond Butter Muffins are a deliciously healthy recipe you'll make again and again.  They're gluten-free and dairy-free, too!  #suburbansimplicity #baking #muffinrecipes #glutenfree

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