These healthy banana almond butter muffins are the perfect, tasty sweet treat. With just a few ingredient swaps, these muffins are lightened up but with using all real ingredients, like mashed banana, creamy almond butter, and pure maple syrup for sweetness. Perfect to pair with breakfast or to have as a sweet fix for snack or dessert, these healthy banana almond butter muffins are the perfect sweet bite.
All about these healthy banana almond butter muffins
Baking has never been a strong suit for me, I honestly can’t stand the thought of having to precisely measure and figure out the science behind making baking recipes work. I still try my best though, because I can’t pass the urge to have sweet treats like these to keep me satisfied. Part of my food philosophy is all about eating what you love, but in moderation.
When I was brainstorming new recipes, I knew this would hit the spot for that filling, sweet craving, all while keeping macros and points low. I also always tend to buy too many bananas and let them get over ripe, so I knew that was something I wanted to incorporate so they didn’t go to waste. The ingredients in this recipe are also really healthy and pretty clean, if that’s your thing.
I don’t use artificial sweeteners in any of my recipes, so for some extra sweetness in this recipe, I went the natural route with real maple syrup and over-ripe bananas. The Kirkland maple syrup is what I used, but you can use whichever natural maple syrup you can find. Over ripe bananas are key for this recipe. The more ripe they are, the sweeter the muffins will be.
These muffins are packed with protein from the almond butter and fiber from the bananas, so they will keep you full and satisfied. They are also kid-approved which makes the mornings even easier in my house.
How do you serve and store these muffins?
If you are looking for an easy snack, you can eat these as is. Warming them up for a little bit in the microwave or toaster oven makes them so much more decadent and enjoyable. You can even add some nut butter or salted butter on top to add more flavor.
There is nothing better than a warm muffin with a cup of coffee. To bulk up your meal, yogurt and fresh fruit or eggs and breakfast sausage or bacon would go amazing with these.
Dessert is a must for me some nights, and I know these would be incredible warmed up with some low calorie whipped cream or ice cream. So indulgent but with less calories, these will definitely be amazing no matter what you eat them with.
To store these muffins, put them in an air tight container or large freezer bag and refrigerate them. Whenever you are ready to serve them, just pop them in the microwave and serve warm. You can also freeze them if you would like and reheat them in the microwave or toaster oven.
What ingredients will I need to make these healthy banana almond butter muffins?
Here is a list of everything you will need to make these:
- all-purpose flour
- over-ripe bananas work best for this recipe
- baking soda
- baking powder
- unsweetened almond or cashew milk (or skim)
- real maple syrup
- unsalted almond butter
- the only ingredient in your almond butter should be almonds
- kosher salt
How to make Healthy Banana Almond Butter Muffins
To make this recipe, begin by preheating the oven to 350°F. Grab a standard muffin pan with 12 openings and spray with cooking spray so nothing sticks. For this recipe, make sure you are using brown, over-ripe bananas so they are easy to mix into the batter.
Mash the bananas with a fork if they are soft enough, or if you need some extra help to get it super smooth, use a hand mixer or blender. Once mashed, add the almond butter, maple syrup, eggs, milk, cinnamon, and vanilla extract and mix.
Add the flour, baking soda, baking powder, and salt. Mix until the batter is thoroughly combined and pour into each opening. It should be about 1/4 cup of batter per muffin.
Bake for 18-20 minutes or until cooked through and you’re done!
Healthy Banana Almond Butter Muffins
- mixing bowl
- muffin pan
- hand mixer (optional)
- 2 bananas, overripened, mashed
- 1/3 cup maple syrup
- 1/4 cup almond butter, unsalted
- 1/2 cup unsweetened almond milk, or cashew milk, or skim
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1/2 tsp baking soda
- 1.5 tsp baking powder
- 1/4 tsp kosher salt
- sprinke cane sugar
- Preheat the oven to 350F.
- Mash the bananas with a fork or hand mixer.
- Add the almond butter, maple syrup, eggs, milk, cinnamon and extract, and combine.
- Add the flour, baking soda, baking powder, and salt.
- Pour the batter (1/4 cup each) into a sprayed muffin pan.
- Sprinkle cane sugar on the top of each muffin.
- Bake for 18-20 minutes or until cooked through.
- 4 WW points (all plans)
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