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!

baked banana muffins stacked on countertop

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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.

wet ingredients in bowl with dry poured on top
spatula in bowl mixing together the wet and dry ingredients
a clear bowl after mixing the wet and dry ingredients together

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.

a 12 cup muffin tin with liners filled with batter also shows a ice cream scoop to demonstrate scooping batter into muffin tin

Use an ice cream scoop. This helps to get even amounts of batter for each muffin.

shot of final baked muffins

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-stacked-with-bite-out-of-top

Almond Banana muffins

Sarah Allison
These almond flour 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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12

Equipment

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.

Notes

Muffins stay fresh in the refrigerator for up to 5 days. Muffins freeze well for up to 3 months. Thaw individual muffins overnight in the refrigerator before eating or cook in the microwave for 30 to 40 seconds to warm through. 
These muffins taste even better the next day as the flavors all meld together and the oats soften.
To make half without chocolate chips: scoop 6 muffins and then add a generous 1/4 cup of chips to the remaining batter. Scoop the rest into a muffin tin and bake.

Nutrition

Calories: 242kcalCarbohydrates: 29gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 28mgSodium: 203mgPotassium: 238mgFiber: 4gSugar: 14gVitamin A: 54IUVitamin C: 1mgCalcium: 89mgIron: 2mg
Did you make this Recipe? Leave a comment & recipe rating below. Tag @thesassandsalt on Instagram so we can admire your masterpiece!

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