If you’re looking for a quick and nourishing bite, these 5 ingredient healthy almond and banana muffins are the perfect choice. Made with simple pantry staples, they’re naturally sweetened with ripe banana, packed with wholesome ingredients, and contain no added sugar.
I love how easy these 5 ingredient healthy almond and banana muffins are to make—no blender, no fuss, just one bowl and a fork. Almond butter gives them a rich, nutty flavour while adding healthy fats, and oats bring fibre to keep you feeling full. They’re soft, satisfying, and bake in just 20 minutes.
These muffins are ideal for breakfast, snacks, or even post-workout. Whether you enjoy them on their own or paired with yoghurt, they’re proof that healthy baking doesn’t have to be complicated. Naturally gluten-free, refined sugar-free, and totally buonissimo.
Why These Sugar-Free Muffins Are a Wholesome Breakfast Choice
These sugar-free almond and banana muffins are perfect for a wholesome breakfast. They’re made with just five ingredients—oats, almond butter, banana, egg, and baking powder—and get all their natural sweetness from ripe banana. That means no added sugar, just real, nourishing ingredients to keep you full and satisfied. They’re a brilliant option if you’re trying to cut back on refined sugars without compromising on flavour.
Reducing your intake of free sugars can support energy levels and long-term health—learn more about cutting down on sugar on the NHS website.
Tips
- Use ripe bananas: The riper the banana, the sweeter and more flavourful your muffins will be. To speed up ripening, bake bananas in the oven at 150°C for about 10 minutes.
- Don’t overmix: Stir the batter just until everything is combined. Overmixing can make the muffins dense instead of light and fluffy.
- Check for doneness: Use a toothpick to test—if it comes out clean, your muffins are ready. Baking time may vary slightly depending on your oven and muffin size.
- Use paper cases: Lining your muffin tin with paper cases makes it easier to remove the muffins and helps with quick cleanup.
- Let them cool: Allow the muffins to rest in the tin for a few minutes before transferring to a wire rack. This helps them firm up and hold their shape.
Swaps
Almond butter: Peanut butter, cashew butter, or sunflower seed butter all work. Choose a smooth, runny nut butter for best results.
Oats: Use certified gluten-free oats if needed. You can try oat flour, but it will make the muffins much denser and softer.
Egg: Replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested for 5 mins) for a vegan version.
Sweetener: If your banana isn’t very ripe, add a little maple syrup, honey, agave, or coconut sugar. Or skip sweetener in the batter and drizzle honey on top after baking.
Add-Ins for 5 Ingredient Healthy Almond & Banana Muffins
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 in an airtight container for up to 5 days. This keeps them fresh and moist.
Freezer: Wrap individually or place in a freezer-safe bag. Freeze for up to 3 months. Defrost at room temperature or microwave for a few seconds to warm.
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