Almond Banana muffins
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.
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.
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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.
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