When you’re craving a healthy breakfast or snack that’s both delicious and easy to make, these Almond & Banana Muffins are the perfect choice. Made with just 5 simple ingredients, they’re naturally sweetened with ripe bananas and packed with wholesome goodness. Plus, they require no added sugar, making them a great option for anyone who’s looking for a nutritious bite.
Why You’ll Love These Muffins
These muffins are not only easy to make, but they also provide a great mix of protein, fibre, and healthy fats. With almond butter as the base, you get a rich, nutty flavor and a satisfying dose of healthy fats. The banana gives the muffins natural sweetness, so there’s no need for any refined sugars. You’ll love the light and fluffy texture, and the best part? They’re perfect for breakfast or as a mid-afternoon snack!
I love how quick and simple these muffins are to make. You don’t need any fancy equipment—just a fork to mash the banana and a bowl to mix everything together. The oven does all the work while you sit back and relax! They’re baked in just 20 minutes, making them a great option for busy mornings or last-minute snacks.
These Almond & Banana Muffins are a great example of how easy it can be to make healthy, delicious food with simple, wholesome ingredients. They’re naturally sweetened, gluten-free, and packed with nutrients, making them a perfect addition to your daily routine. Whether you’re looking for a quick breakfast, a healthy snack, or a post-workout treat, these muffins will hit the spot.
Tips
- The riper your banana, the sweeter and more flavourful your muffins will be! If you’re in a hurry and don’t have ripe bananas, you can pop them in the oven for a few minutes to speed up the ripening process.
- Be careful not to overmix the batter. Stir just until the ingredients are combined to ensure your muffins stay light and fluffy. Overmixing can result in denser muffins.
- Muffins can vary in baking time depending on your oven and the size of your muffins. Use a toothpick to check for doneness—if it comes out clean, your muffins are ready!
- Use paper muffin cases in your muffin tin to make it easier to remove the muffins and clean up after baking.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and keeps them from falling apart.
Swaps
Almond butter: If you’re not a fan of almond butter, you can swap it with other nut butters like peanut butter, cashew butter, or sunflower seed butter for a nut-free option.
Oats: If you prefer a gluten-free version, make sure to use certified gluten-free oats. You can also use oat flour if you want a finer texture but I wouldn’t recommend as it will result in a much denser and gooey texture result.
Egg: If you’re looking for a vegan alternative, use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for a few minutes) instead of a regular egg.
Sweetener options: If your banana isn’t very ripe, you’ll need to add some sweetener of your choice, such as maple syrup, honey, agave nectar, or coconut sugar. However, if you prefer to keep it unsweetened, just stick with the ripe banana! I like to skip adding any sweetener to the batter and simply drizzle a little honey on top when you’re ready to serve. This way, you get a touch of sweetness without it being too overpowering.
Add-Ins
Feel free to mix in other ingredients like chopped nuts, dark chocolate chips, or dried fruit (like raisins or cranberries) to customise the muffins.
Storage
Fridge: Store the muffins in an airtight container in the fridge for up to 5 days. This will help them stay fresh and moist.
Freezer: To store the muffins for longer, wrap each one individually in plastic wrap or place them in a freezer-safe bag. They’ll last for up to 3 months. When ready to eat, you can thaw them at room temperature or pop them in the microwave for a few seconds to warm up.
More Muffin Recipes
- Plant-Packed Breakfast Muffins
- Healthy Peach & Raspberry Muffins
- Cottage Cheese Chocolate Chip Muffins
- Healthy Double Chocolate Muffins
5-Ingredient Healthy Almond & Banana Muffins
Ingredients
- 1 very ripe banana
- 85 g almond butter
- 1 egg
- 70 g oats
- 1/2 tsp baking powder
Instructions
- In a bowl, mash the banana with a fork.
- Add the rest of the ingredients and mix until well combined.
- Add to a muffins tin (I have insert the paper muffins cases into the tray so they are easier to take out)
- Bake 20-25 mins at 180C