There is nothing like a warm homemade muffin. These almond butter banana muffins are extremely moist, showing off the delicious flavors of banana and almond butter – always a winning combination.
The taste and aroma of these Almond Butter Banana Muffins will sure please you and your family.
Banana muffins are a great way to use overripe bananas.
They freeze very well and a great snack for the kids.
With only 100 calories, a medium-sized banana has many health benefits. Strong antioxidant, it would for example prevent many diseases such as certain cancers, cardiovascular disease, type 2 diabetes. Bananas are also an excellent source of vitamin B6, an essential vitamin that the body can not manufacture and must be provided by food.
Bananas are a good addition to your baking.
- 1 large egg
- ½ cup brown sugar
- ½ cup almond butter
- 2 ripe large bananas, mashed
- ½ cup Plain Greek Yogurt (or regular yogurt)
- ⅓ cup unsweetened almond milk (or your favorite milk)
- 1 teaspoon vanilla extract
- 1¾ cups whole wheat pastry flour (or all-purpose)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Preheat oven to 350F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.
- In a bowl of a stand mixer, beat the egg with sugar until light and pale in color. Stir in the almond butter , the mashed bananas, yogurt, milk, and vanilla extract and mix together until combined. Set aside.
- In a large bowl, combine the flour, cinnamon, baking soda, baking powder, salt, Stir the dry ingredients into the egg mixture, and mix gently.
- Divide the mixture among the muffins holes, place in the oven and bake for 20-25 minutes, until the blade of a sharp knife inserted in the middle comes out almost dry.
- Remove from the oven and cool completely.
- Drizzle with chocolate sauce if desired.