When my one-banana oat muffins recipe went viral, you asked me for an oat substitute, so I am here to deliver. These healthy almond breakfast muffins are not only easy, but they are also delicious and packed in nutrients. The almond butter and flour add fiber, healthy fat, and protein, bananas add potassium and magnesium, and a single egg binds the batter together with some omega-3 fatty acids. You can add any fillings you like, such as nuts, berries, or chocolate chips. Feel free to experiment with flavors. I personally love enjoying them with some salted butter and honey while they are warm, but you can absolutely top them off with extra nut or seed butter or even jam. Feel free to double or triple the recipe as this recipe makes 4 medium-sized muffins.
Healthy Almond Breakfast Muffins
- 1 large ripe banana, mashed
- ⅓ cup natural almond butter (or any nut/seed butter of choice)
- ½ teaspoon pure vanilla extract
- 1 large egg
- ⅓ cup blanched almond flour (should be fine and light yellow)
- ½ teaspoon baking powder (make sure it’s not expired*)
- Preheat the oven to 375 F.
- Add the mashed banana, almond butter, vanilla, and egg to a bowl and give it a good stir. 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. I get 4 medium muffins out of this recipe, so feel free to double or triple it.
- Bake for 15 minutes or until a toothpick comes out clean. Let cool.
- Enjoy with salted butter or anything you like.
The riper the banana, the sweeter the muffins will be. If you use a small banana you may need to use ¼ cup of almond flour instead so please adjust. You can store these on the counter but they don’t last me for more than a day.
I love them with salted butter when they are hot out of the oven but you can also enjoy them with some more nut butter, honey, or jam. If you want a sweet chocolate breakfast muffin feel free to add mini chocolate chips to the batter before you bake them. Baking time will depend on the oven so keep an eye on these. When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have sad, deflated muffins. You can test if your baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed.
Glad you think so
Thank you for your recipes, work and heart you put into it.
Honestly, I am not the person who takes the time to comment on things but this time I have to ! I have tried many « banana muffin recipes » but never came close to these delicious muffins ❤️❤️❤️
So happy you loved them 🙂
Easy, delicious muffins! Perfect for a healthy whole food diet … you never steer me wrong
Hi Adri! Glad you loved them
Tried these and they were delicious! I added half table spoon of coconut oil so they were moist and as I baked them for my 1yr old she was a big fan. Thank you
Thanks for the sweet review Ciara 🙂
Hi!! Tried these in a bread form. Any idea what the nutrition info is?? Thank you!!
Hi beautiful, so I don’t have it as different brands hold different values. I always advise for everyone to plug their ingredients into an app such as my fitness pal for most accurate results
So delicious!! I added vegan chocolate chips, walnuts and oats. They are so good.
Thanks Tiana 🙂
I wanted to give these a try but was curious if u have the nutritional facts such as calories? Thank you
Hi Colleen, so I actually don’t calculate as different brands hold different values and numbers. I always tell everyone to plug in their ingredients onto an app to get the most accurate result.