If there’s one thing you can count on, it’s your bananas getting ripe faster than you can eat them. Many solutions have been suggested – namely, banana bread. This healthy banana muffin recipe is perfect for when you only have one overripe banana and want to make a grab-and-go snack.
So what makes these healthy banana muffins special?
We use Brainiac Almond butter in these healthy banana muffins. These single pouch nut butters are made with omega 3’s and choline. See more about this in our review here.
Most muffin recipes call for at least one dozen muffins, which is great if you have a larger family to feed or lots of bananas to use up. Something we love about this recipe is that it makes just 4 muffins, which we find leads to a lot less waste. If you want, this recipe can also be easily multiplied to reach a full dozen.
What can I top my muffins with?
The sky’s the limit when it comes to toppings. You can use crushed nuts, cinnamon, or single slices of banana to illustrate what’s inside!
How do you keep these healthy banana muffins moist?
Typically, moistness in a baked good comes from fat content. In this recipe, this comes from the nut butter! Since we used 1.5 packages of Brainiac almond butter, there is almost 23g of fat in this recipe, divided among the 4 muffins.
You can use 3 Tbsp of another brand of nut butter if you prefer. Other recipes may use butter or oil for moistness. We prefer using ingredients like nut butter because there are added nutrients available.
About our banana muffin recipe ingredients
- 1 ripe banana: it wouldn’t be a banana muffin without it! The spottier the banana, the sweeter it will be. Since there is no additional sweetener in this delicious recipe (aside from the little sweetness in the almond butter), we recommend waiting until your banana reaches ultimate ripeness as a greener banana will not taste as good in this recipe.
- Brainiac honey almond butter: Any brand of almond butter will work just fine. You could also opt for peanut or sunflower seed butter if you prefer. The brand we use has a little added sweetness to it, so consider adding an extra tsp of honey if you’re using a nut butter without added sweetener.
- Vanilla extract: the ultimate flavor enhancer – it’s an especially tasty compliment to our banana flavor. A little goes a long way.
- Egg: this is the binder for your muffins, found commonly in muffin recipes. Without egg, the texture will not hold together. Although we haven’t tried it out, a flax egg could be a possible substitute for plant-based eaters.
- Almond flour: Almond flour is simply ground up almonds. If you buy “blanched” almond flour, this is ground up almonds with the skin removed and will lend to a muffin that is lighter in color, without brown flecks from the almond skins. We recommend blanched here.
- Baking powder: This helps give the muffins a light and airy texture.
We’ve never met anyone who hasn’t been stuck with at least 1 ripe banana, but does this mean you’ve got to either throw your hands up in the air or settle for a mushy snack? Take our advice and store this healthy banana muffin recipe in your back pocket for the next time this inevitably happens to you. Enjoy!
Banana Muffins with Brainiac Almond Butter
- 1 large ripe banana, mashed
- 1.5 packs of Braniac Honey Almond butter or 3 tbsp of nut butter of choice
- 1 tsp of pure vanilla extract
- 1 large egg
- ⅓ cup blanched almond flour
- ½ tsp baking powder
Preheat the oven to 375 F.
Add the mashed banana, Brainiac almond butter, vanilla, and egg to a bowl and mix.
Add the almond flour and baking powder. Stir again until all the ingredients are well combined.
Pour the batter into a muffin tin lined with parchment paper.
Bake for 15 minutes or until a toothpick comes out clean. Let cool.