Banana Almond Butter Muffins

Banana Almond Butter Muffins  

And the snow day baking continues!

This time we made muffins that are the perfect thing for breakfast or a mid-day snack. They really taste like banana bread, and are full of nutritious ingredients - and very rich in protein. This is refueling food (I made Phil have one when he finished his workout this morning - he's always struggling to find non-Clif-Bar snacks to have after exercising).

And they are 100% toddler approved! Finn is a pretty good eater, but picky about textures. These ones don't seem to be too mushy for my particular kid. And since he's a banana fan, they pass the taste test.

Enjoy, and let's all hope this snow stops SOON.

Banana Almond Butter Muffins
Recipe Type: Snack
Author: Molly Robson
Prep time:
Cook time:
Total time:
Serves: 12
Gluten-free and wholesome muffins, perfect for breakfast or a snack.
  • 1 cup almond butter
  • 4 eggs
  • 2 ripe bananas
  • 1/4 cup maple syrup
  • 1 tsp vanilla powder
  • 6 tbsp coconut flour
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  1. Preheat the oven to 350F and line a muffin pan with paper cases.
  2. Place all ingredients in a food processor and blend until smooth.
  3. Spoon the batter into the muffin cases and bake for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.