Banana Almond Butter Muffins
Creamy almond butter meets wholesome whole wheat flour, mashed banana, and ground flax seeds in this healthy breakfast recipe. Chocolate chips optional but necessary.
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Servings: 14 muffins
- 2 large bananas, mashed
- 1/4 c. honey
- 1/4 c. brown sugar
- 1/2 c. 2% plain Greek yogurt
- 1 egg
- 1/3 c. banana nut coffee creamer (or almond or any other milk)
- 1/2 c. creamy almond butter
- 1 tsp. vanilla
- 1 1/2 c. white whole wheat flour
- 1/4 c. ground flaxseed
- 1 tsp. cinnamon
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. mini chocolate chips (optional)
Preheat oven to 425 degrees and grease 14 muffin cups.
In a large bowl, combine mashed banana, honey, brown sugar, yogurt, egg, creamer/milk, almond butter and vanilla.
To the same bowl, add white whole wheat flour, ground flaxseed, cinnamon, baking soda, and salt. Stir until just combined. Fold in chocolate chips, if using.
Divide batter evenly between muffin cups. Bake in preheated oven for 5 minutes, then reduce temperature to 350 degrees and continue baking 12 minutes. Muffins are done when a tester inserted in the center comes out clean. Store in an airtight container, preferably in the refrigerator.