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Cook time: 
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Serves: 8 Servings
  • 2-3 ripe bananas, mashed
  • 2 eggs, whisked
  • ⅔ cup almond butter (or peanut butter)
  • 1 ½ cup almond flour
  • 1 tsp. baking powder
  • 1 tsp. Baking soda
  • Optional Ad-ins:
  • ¼ cup dairy-free and semi-sweet chocolate chips (or carob chips)
  • ¼ cup crushed walnuts, pecans or blanched almond slices for topping
  1. Preheat oven to 350°F and line a muffin pan with 8 parchment paper muffin/cupcake liners. Alternatively, you can use three mini 3x6 loaf pans to turn these into mini banana breads.
  2. In a large bowl, combine bananas, eggs and almond butter. (For a smoother texture, you can puree almond butter and bananas in a food processor until smooth, then pour it into the whisked eggs in the bowl).
  3. In a separate bowl, sift almond flour, baking powder and baking soda. Gently fold flour mixture into wet ingredients. Finally, fold in chocolate chips (or nuts, if using) until incorporated.
  4. Use an ice cream scoop or ⅓ of a measuring up and fill the muffin liners with the batter. For mini muffin pans, use two ice cream scoops per pan. Bake muffins for 20 minutes or 25 minutes if using mini loaf pans until a toothpick inserted comes out clean.Let the muffins rest for 5 minutes before consuming.
These muffins can be preserved in an airtight container in the refrigerator for 4-5 days, or frozen for 1 month.
Recipe by My Digital Kitchen at