Almond Flour Banana Muffins
These almond banana muffins are simple, wholesome, satisfying, and packed with protein. They are made with greek yogurt, oats, bananas, almond butter, honey, and not much more. Great for kids and adults; breakfast or snack. Bake them, eat ’em, and freeze ’em! Let’s bake!
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This was inspired by my daughter who has an allergy to cashews and pistachios. The doctor encouraged her to eat almonds (after being tested and cleared to eat them) to reduce the development of an almond allergy. Since she has no desire to eat actual almonds, this recipe hides them perfectly.
Ingredients
Here’s a run-down of the ingredients you need and why they’re important:
- Plain Greek yogurt: I used 0 percent here, but other fat contents should work fine. I like the Siggi’s brand.
- Eggs: help with structure and bind everything together.
- Bananas: provides sweetness and moisture. Make sure they are very ripe with almost black peel. Using underripe bananas will make the muffins bland.
- Almond butter: if the almond butter is really thick just zap it in the microwave for 10-second increments until soften.
- Honey: replaces refined sugar here and pairs well with the bananas and almond butter.
- Old fashioned rolled oats & Quick-cooking oats: add fiber and texture. If you don’t have quick cooking you can substitute the old-fashioned but the muffin will have a chewier texture. I prefer the mixture of the two.
- Almond flour: acts as a binder. almond flour is made from blanched almonds and then ground to a fine powder. It can be expensive, I buy in bulk and freeze it.
- Baking powder + soda: help the muffins rise
- Vanilla, cinnamon + salt– all of these add flavor!
- Semi-sweet chocolate chips – you don’t need to add these but of course chocolate makes everything better!
HOW TO MAKE ALMOND FLOUR BANANA MUFFINS
In a medium bowl, whisk the yogurt, eggs, bananas, almond butter, honey, and vanilla together until smooth. Set aside.
In a large bowl, whisk the oats, almond flour, baking powder, baking soda, salt, and cinnamon together until combined. Pour the dry ingredients into the wet ingredients and mix until everything is combined.
Be sure to not overmix as it can cause the muffins to get tough. Mix just until everything is combined.
Spoon the batter into liners, filling them all the way to the top. Bake 19-21 minutes, give or take.
Use an ice cream scoop. This helps to get even amounts of batter for each muffin.
SUBSTITUTIONS
- Almond flour – Instead of almond flour, you can try using oat flour, whole wheat flour, or all-purpose flour. I like the texture almond flour gives and the added almond flavor.
- Chocolate Chips – instead of chocolate chips mix in your favorite nuts like pecans or walnuts, or combine half chips and half nuts up to 3/4 cup. I first made these with 1 cup of chocolate chips but felt they were overly chocolate but if you really like chocolate; the recipe will work with the 1 cup of chips.
- Quick cooking oats – you can substitute old fashioned here but the muffin will have a more chewy texture but it still tastes great.
More muffin recipes
Let me know if you try them!
Almond Banana muffins
Equipment
- Glass mixing bowls
Ingredients
- ½ cup plain Greek yogurt I used O percent
- 2 each large eggs
- 1 cup mashed bananas 2-3 bananas
- 1/3 cup almond butter
- 1/3 cup honey
- 2 teaspoons vanilla
- 1 cup old-fashioned rolled oats
- 1 cup quick-cooking oats
- ½ cup almond flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ¾ cup semi-sweet chocolate chips optional
Instructions
- Preheat oven to 375°F (190°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a medium bowl, whisk the yogurt, eggs, bananas, almond butter, honey, and vanilla together until smooth. Set aside.
- In a large bowl, whisk the oats, almond flour, baking powder, baking soda, salt, and cinnamon together until combined. Pour the dry ingredients into the wet ingredients and mix until everything is combined.
- Spoon the batter into liners, filling them all the way to the top. Bake 19-21 minutes, give or take.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool.
