Almond Banana Muffins
Delightful muffins that combine the sweetness of bananas with the richness of almond butter, perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- ½ cup plain Greek yogurt Used 0% for creamy base.
- 2 large eggs Provide structure and richness.
- 1 cup mashed bananas About 2-3 ripe bananas.
- ⅓ cup almond butter Creamy and nutty.
- ⅓ cup honey Nature's sweetener.
- 2 teaspoons vanilla Aromatic and warm.
Dry Ingredients
- 1 cup old-fashioned rolled oats For wholesome texture.
- 1 cup quick-cooking oats Helps the muffins bind.
- ½ cup almond flour Gluten-free and nutrient-dense.
- 1 ¼ teaspoons baking powder Essential for rising.
- ½ teaspoon baking soda Promotes fluffiness.
- ½ teaspoon salt Balances sweetness.
- 1 ¼ teaspoons cinnamon A comforting spice.
- ¾ cup semi-sweet chocolate chips Optional for indulgence.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a 12-count muffin pan with nonstick spray or cupcake liners.
- In a medium bowl, whisk together the Greek yogurt, eggs, mashed bananas, almond butter, honey, and vanilla until smooth.
- In a large bowl, combine rolled oats, quick-cooking oats, almond flour, baking powder, baking soda, salt, and cinnamon. Whisk until well combined.
- Pour the dry ingredients into the wet mixture and stir until just combined, being careful not to overmix.
- Spoon the batter into the muffin pan, filling each liner to the top.
Baking
- Bake the muffins in the preheated oven for 19-21 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use ripe bananas for sweeter muffins, and avoid overmixing. You can add nuts, dried fruits, or seeds for extra nutrition.