Almond Butter Banana Nut Muffins
Hello my almond butter loving friends. If you're new to HEAB, you may like to subscribe to my RSS feed or receive my posts via email. Thanks for reading!
Ingredients:
- 3 ripe mashed bananas
- ¼ cup almond butter or your favorite nut/seed butter of choice
- ½ cup turbinado sugar or 1/3 cup NuNaturals Stevia Baking Blend
- 1 egg white
- 1 tsp vanilla
- 1 ½ cups oat flour (I pulsed 2 cups old fashioned oats in my food processor)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt (omit if using salted nut butter)
- ½ cup dark chocolate chips
- ½ cup chopped pecans
Directions:
Mix first 5 ingredients until creamy. Stir together oat flour, baking powder, baking soda, and salt. Slowly add dry ingredients to banana mixture stirring to combine. Stir in chocolate chips and pecans. Bake at 350 degrees 18 – 20 minutes in paper lined or greased muffin pan.
Yield: 15 muffins.
{ 62 comments… read them below or add one }
Hi Heather! I am ADDICTED to these muffins! I keep wanting my bananas to get too ripe so I can have an excuse to make a batch of these. YUM!!! Thank you for sharing this recipe
I just wanted to say that I made these today and they are absolutely AMAZING! They came out sooo so good and moist- they were better then I expected! Thank you so much for sharing!
Just baked these and WOW! Moist and amazing! I’m taking them to a party and really wishing I’d doubled the recipe!
Stephanie, Sounds like your muffins turned out really well. I need to make these again soon – thanks for the reminder. Hope everyone at the party enjoys them.
Love, Heather
Thank you so much for posting this recipe! I made these tonight and they were absolutely delicious. I love that the recipe does not call for any flour. I can’t wait to make these again.
Jennica, So glad you enjoyed them.
wait where is the stevia?
Stephanie, This is an older recipe, and I subbed 1/3 cup stevia baking blend for the 1/2 cup turbinado sugar in my latest version of these muffins.
omg..these look so good…I want to try but unfortunately, some of the ingredients are too expensive
like almond butter, stevia…Gosh but those really look so good.
Triple N Stephie, Use peanut butter and regular sugar or peanut butter and applesauce.
These look delicious! I’m definitely going to make them sometime soon, I’ve never baked with Almond Butter before and with bananas and dark chocolate chips in the mix, who could go wrong!?
I just started my own blog, I’d be great if you checked it out sometime!
http://snacksandfield.wordpress.com/
Michelle
Michelle, You’re right. You cannot go wrong with those ingredients. Enjoy!
OMG, made these today, left them to cool while I went for my 10 mile run, thoughts of these motivating me through my run, came home and shoved one in my face and just about died of happiness.
These are fantastic. Seriously my new favorite muffin. Did you make this recipe up? If so you are genius! If not where did you find it?
Thanks for posting.
Mai, I believe I morphed several different muffin recipes I found online into one, and then subbed nut butter for the oil. Glad you enjoyed.
Heather, I made your muffins yesterday and they are amazingly good! Awesome recipe, love the use of almond butter on my muffins! Thanks!!!
Ana
Ana, So glad you enjoyed.
I just made these and OMG they are sooo good! I’m trying to stay away from chocolate so I used carob chips. I’ll definitely be making them again.
Cindy, So glad you enjoyed!
I just found out about this site but have foundit very interesting and I am looking for a way to lose weight desperately…….I am hoping this will work for me though I am disabled and exercise is limited I still hope it will work….I was wondering is there a diet list to follow and what is a serving size for these recipes and do you just eat one thing per meal…I have not figured it out yet but would like to before purchasing all the necessary ingredients as my money is limited…….Thanks for you help !!!
Mary Vaughan, I recently wrote a post for new readers that you might find helpful: http://heathereatsalmondbutter.com/2010/04/03/welcome-new-readers/. I don’t recommend any certain diet or have any meal plans to offer you. What I do recommend is eating real whole foods while cutting out refined foods and sugar. I don’t include serving sizes or calorie counts for my recipes. They are not “diet” recipes by any means, but rather my own versions of of foods I like to eat. If you’re trying to lose weight, I would perhaps skip the muffins for a while. Focus on vegetables, meats, and some whole grains and never hesitate to email me with your questions.
These look amazing and I can’t wait to bake some up this weekend! My only concern is the amount of carbs would it possible to only use only 1 or 2 banana’s and maybe add some banana extract? would I need to add additional liquid such as an extra egg or apple sauce?
G, I would try fewer bananas and go with the apple sauce. Not sure about the banana extract – maybe stick with vanilla and or almond. Perhaps add extra cinnamon as well.
Please let me know how they turn out if you try them!
These are unbelievable! more like cake than a muffin!
I used 2.5 bananas, 1c oat flour and 1/2c protein powder
each one has Calories: 135.5, protein: 8, carbs: 15, fat:5
I can’t wait to try more of your recipes!
G, So glad you liked the muffins or cake I guess I should say.
Wooowww…
I just baked this muffins. They didn’t last 5 minutes…all gone!
I think I found one of my new 24 hour race food!
I changed the recipe a bit, I used palatinosa instead sugar and I changed the oat flour to half-half oat bran and whole grain rye flour… (shame, can’t buy oat flour in the UK?!?!).
It is amazing… yummmmmiiii
SoloSzabi, So glad you liked the muffins! I always make my own oat flour – just pulse rolled oats in your blender or food processor.
Do you think I could find a substitute for the egg white to make these vegan? Would Ener-G egg replacer work maybe? These look SO good and I really want to try them!
Elizabeth, I’m not sure as I’ve never used Ener-G egg replacer, but I would either try that or 2 TBSP flax seed gelled in 2 TBSP water. Hope this helps, and please let me know if you try it. I’ll update the recipe with your vegan version adaption.
Elizabeth, Oops, I meant 2 TBSP flax seeds gelled in 1/4 cup water.
Genius.
Thanks Alex.
Hi Heather. I just baked these muffins (but 1/2 the recipe) and waiting for them to cool to try them
. Thanks for the post. I was wondering….Do you use a basic formula for how much baking powder and baking soda you use per amount of flour? I am trying to come up with my own recipes for muffins and don’t even know where to start! Thanks
Rachel
Rachel, Hope you enjoyed the muffins! Oh gosh, honestly, I have no idea how I came up with the baking powder baking soda ratios for this recipe. I probably just googled a bunch of other basic muffin recipes to see how much they used, and the amounts I chose worked. Sorry, I know that’s not much help, but I would just look at a other recipes to see what they use. So exciting you’re creating your own muffins. Please share if you come up with some good ones!
Sincerely, Heather
these are life changing!
Gigi, Hehe – so glad you though so.
Hi HEAB, I was just looking for a good Banana Bread recipe…could these work as a Loaf/Bread too possibly. Or I might just do the muffins. Do they taste good? LOL – I’m bringing some to work and they have rather “typical” taste-buds
. And, no oil in the recipe? I guess the bananas make up the mushiness?
Eatmovelove,
I’m sure this recipe would turn out great in loaf form, but I’m not too sure about the baking time.
I also think your coworkers would really enjoy them, and the nut butter makes up for the missing fat from the oil.
Of course – the nut butter – duhhhhh….didn’t think about that
i’ve tried them in a loaf pan as i didn’t have muffin pans. i stupidly forgot that i needed to lengthen the time
and i’m a student so i sat stupidly in the common kitchen for eons 
but they do lend well to adaptation and they do taste well
I’ve made them both ways and love them – a stand-by recipe for sure that can be “trusted” to be good. LOL about the oven – did you smell it though? That’s usually how I know when they’re in their too long…the smell gets really strong – good smell – but browned muffins for sure!
Just found this recipe and they look delish!! I have never tried almond butter and after seeing how much you love it i bought a jar today! I AM ADDICTED! I LOVE IT!
Can you make a big batch and freeze these?
Michelle,
So happy to hear you are addicted to almond butter. That’s like music to my ears.
Enjoy the muffins, and yes, they freeze quite well!
just made these delicious muffins… they are SO good, and hubby approved! Indian spiced pancakes are on the menu for tomorrow’s breakfast, I can’t wait!
Christa,
So glad both you and the hubby enjoyed. That makes me happy, and I can’t wait for you to try the Indian spiced pancakes. Those were so good!!!
I topped mine with some rock cane sugar.. They were awesome! I wish there was a little more banana though.. and I added nuts. SO all in all I modified it just a little and it turned out fabulous.
-Molly
Antique Jewelry
These muffins are really delicious. My kids just can’t of them while nibbling a bunch on our hanamint patio furniture.
A couple of quick questions if you have time:
Can you use the liquid vanilla stevia drops instead of the dry stevia (thats all I have at the moment) and can you use quick oats instead of the old fashioned to make your own oat flour? Thanks so much!! I love your site. It has really helped me become more creative in the kitchen as I have no skill. = )
Cari,
Yes, you could probably use the stevia drops & maybe add a little applesauce or pumpkin as well to help with texture. Also, yes quick cooking oats should work just fine. Enjoy and thanks for reading HEAB!
omg that was the best tasting muffins ever i made them and took them to a get together and everyone LOVED them so much. one person said tell me next time you make those.oh and go on my blog.[ maddie-shortstories.blogspot.com]
I just made these with homemade peanut butter with peanut butter and chocolate chips. YUM! My hubby love love loved them (which is amazing since he normally scoffs at my love of peanut butter!) and I have a feeling they won’t last 48 hours around here
Sarah-Mae,
So happy to hear the muffins were a hit…and if it makes you feel any better, they never last more than 48 hours in our house.
WOW! I made these yesterday and I also made coconut butter today for the first time! Both came out amazing. I have a feeling I will be making them over and over again! Thanks for the great recipes
One word: amazing.
That really does sum it all up!
Alexandra,
So glad you liked the muffins.
I tried sweetening these with 1/2 cup of dates that I ran through the food processor. It worked really well! However, I think dates have fructose in them, so stevia might ultimately be a better choice.
Oh, and I used a whole egg rather than one white…just easier that way.
Kristi,
Fructose aside, I bet your date sweetened muffins were delicious.
Really Tasty! Just tried this recipe and they were a hit. Love your blog!
I did a vs. post on my blog
http://heathereatsalmondbutter.com/recipes/almond-butter-banana-muffins/
vs
http://heathereatsalmondbutter.com/2013/02/23/bah-nana-bread/
Thanks for reading C, and happy to hear you liked the muffins.
wow love these made them twice now .. gonna try them..with grated carrot and cinnamon instead of chocolate chips next time … addicted
Hi Mel, so glad you enjoyed the muffins. I’ll have to try adding carrots next time. I’m on a carrot kick these days, and that sounds delicious…maybe with some raisins too. Would cream cheese icing be too much?
Oooh that sounds lovely
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