Soft Banana Almond Snack Muffins
These Soft Banana Almond Snack Muffins are moist, delicious, and perfect for any time of the day, combining the natural sweetness of ripe bananas with creamy almond butter.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed The riper, the better for maximum sweetness.
- 1/4 cup almond butter Can substitute with peanut butter.
- 1/2 cup sugar Regular granulated or alternative sweeteners can be used.
- 1/2 cup milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour Can substitute with gluten-free flour.
Optional Topping
- 1/4 cup sliced almonds Optional; toss in a bit of flour to prevent sinking.
Instructions
Preparation
- Preheat the Oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine mashed bananas, almond butter, sugar, milk, and vanilla extract until fully integrated.
- In another bowl, mix together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- If using, fold the sliced almonds into the batter.
- Divide the batter evenly among the muffin cups.
Baking
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container for up to 1 week. Freeze individually wrapped muffins for long-term storage.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 120mgFiber: 1gSugar: 10g
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