Banana Almond Butter Muffins

Close up of almond butter banana muffins with chocolate chips.

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from kristineskitchenblog.com

A whole grain muffin that not only tastes delicious, but also is packed with wholesome ingredients like flaxseed and almond butter. Bake up a batch of these Banana Almond Butter Muffins today!

Prep Time15

Cook Time15

Total Time30

Servings: muffins

Calories: 254kcal

Author: Kristine Rosenblatt

Ingredients

1 ½ cups white whole-wheat flour
⅓ cup ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup mashed ripe banana about 3 medium bananas
½ cup milk
½ cup almond butter
4 tablespoons unsalted butter melted
¼ cup honey
2 tablespoons brown sugar
2 teaspoons vanilla extract
¾ cup dark chocolate chips

Instructions

Preheat oven to 375° F. Spray 14 muffin tin wells with nonstick cooking spray or line with paper liners.
In a large bowl, whisk together white whole-wheat flour, flaxseed, baking powder, baking soda, and salt.
In a medium bowl, whisk together eggs, mashed banana, milk, almond butter, melted butter, honey, brown sugar, and vanilla until well combined.
Pour the wet ingredients into the dry and stir until barely combined (do not over-mix). Gently fold in the chocolate chips.
Scoop the batter into the prepared muffin tin, filling each well almost to the top. Bake for 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Notes

Muffins freeze well. Cool completely and then wrap airtight in a zip-top plastic bag for up to two months.

Nutrition

Nutrition information is only an estimate.

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