Banana Almond Butter Muffins

Adapted from The Whole Life Nutrition Kitchen

Muffins aren’t something I make very often. To me, they’re like glorified cupcakes all dressed up for breakfast. I typically find them too sweet and lacking in any real nutrition. And then I met these babies. Oh, my my my. Not only are these moist muffins lightly sweet, they are teeming with goodness. Almond butter, bananas, egg – those are all breakfast foods! As a side bonus, you’ll notice these muffins are free of grains, gluten and dairy (in case you care about reducing or avoiding any of those things).

  • 1 cup natural smooth almond butter (see tips)
  • 4 jumbo eggs, room temperature
  • 2 medium ripe bananas
  • 1/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 6 tablespoons coconut flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon coarse sea salt
  • Preheat oven to 350 degrees F. If you have muffin tin liners, use them. If not, coat a 12-cup muffin tin heavily with cooking spray to prevent sticking. I only had 10 muffin liners, so I had to spray the other two cups and they came out just fine.
  • Add all the ingredients to a food processor fitted with the steel chopping blade. Run the food processor until the batter is smooth. You may need to scrape down the sides of the bowl once or twice. Scoop the batter into the prepared muffin tin. The muffins will rise a little when they bake, but you can fill the cups practically to the top.
  • Bake on a middle rack for 25 minutes. Do not over bake! Cool on a wire rack.
  • Store leftover muffins in an airtight container.
  • Quick Tips
  • 1. The original recipe called for roasted almond butter. I saw that on the shelf, but it was more than twice the price. I don’t know why. I chose the “no stir” creamy variety by MaraNatha. I like this one because the oil doesn’t rise to the top. All you have to do is open the jar and it’s ready to go. It also has a very nice smooth consistency. To measure it, first spray your measuring cup heavily with cooking spray. This will help the almond butter slide out easily.
  • 2. I recently purchased coconut flour in hopes of replacing whole wheat flour in my pancakes. Guess what? Didn’t work. I was skeptical to see coconut flour listed here, but it worked perfectly in this recipe. I’d heard that it doesn’t behave like other alternative flours but I’m just now learning exactly how that’s true. The muffins rose beautifully (as you can see from the photos) and in case you’re worried about a coconut flavor, it’s not there. At all. Such a mystery. For measuring purposes, 6 tablespoons is also equal to 1/4 cup plus 2 tablespoons. If you are one to lose count, as I am, this is an easier measuring method.
  • 3. I thought these muffins would be perfect with a smear of apple butter. Too bad I had none! I tried one warm with a little honey lemon creme. My mother had given me a tiny jar of this stuff. It’s essentially honey with the essence of lemon from grated peel. It was pretty tasty, but a little went a long way. My older son, age 7, also suggested that a little apricot jam would be nice on top (we didn’t have any of that either but I thought his idea was spot on).

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 12

2 responses to “Banana Almond Butter Muffins”

  1. Nikki says:

    If you don’t have coconut flour on hand, will regular baking flour work?

    • Alicia says:

      Great question. I can only tell you what I know about the properties of coconut flour vs. traditional grain flours, but since I’ve not tried it myself please use these comments as a guide. I know for certain you cannot substitute a grain-based flour at a 1:1 ratio. Coconut flour is very absorbent, so very little is needed. This recipe only calls for a little more than 1/4 cup of coconut flour. From what I’ve read, you would need to use about 1 cup of traditional flour in place.

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