Anytime I buy bananas I tend to always end up with 1-2 that get a little extra ripe before I eat them. So I often make banana bread to use them up but don’t want to eat a whole loaf myself. These easy Banana Almond Butter Muffins are a great way to use up those bananas and are a perfect mid-morning snack. Plus I tried to keep them a little on the healthier side by swapping out some of the classic ingredients and using yogurt to keep them from getting dry.
Banana Almond Muffins
Servings 9 muffins
Ingredients
- 2 ripe bananas mashed
- 1/4 cup almond butter
- 1 egg
- 1/4 cup vanilla greek yogurt
- 1/2 tsp vanilla
- 3 Tbsp coconut oil
- 3/4 cup flour
- 1/2 tsp baking soda
- 2 Tbsp agave
- pinch salt
Instructions
- Peel and mash 2 ripe bananas. In a stand mixer combine bananas, yogurt, almond butter, egg, coconut oil, vanilla, and agave.
- In a small bowl combine flour, baking soda and a pinch of salt. Slowly add to wet ingredients in mixer until all combined.
- Scoop 1/3 cup batter into either a greased or lined muffin tin. This will fill about 8-9 muffins.
- Bake at 350 degrees for 18-20 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Tips:
– I used honey vanilla greek yogurt since I didn’t put any sugar in the recipe to add a little extra flavor and it was what I had in the fridge.
– You could also consider substituting the almond butter for peanut butter and add in chopped nuts, chocolate chips, or a little cinnamon.
