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This is just another clean spin on banana muffins! Because they are seriously so yummy and a perfect little breakfast or snack! This one uses almond butter as a binder and thickener and since Lent is over and I can have chocolate again, I am adding some dark chocolate chips. This is totally optional and you can omit or add pecans or walnuts instead.


3 ripe bananas, mashed

2 eggs

1/4 cup almond butter

1 tsp. vanilla

1/2 cup almond flour

1 tsp baking soda

1/2 cup dark chocolate chips (optional) (I used Lilly’s!)

pinch of cinnamon

pinch of sea salt

Preheat oven to 375. Line muffin tins. Combine mashed bananas, eggs, vanilla and almond butter in a bowl. Mix well. Add almond flour, baking soda, cinnamon, and sea salt. Combine until fairly smooth. Stir in chocolate chips. Spoon batter into the lined muffin tins, filling them 3/4 full. Bake for 12-15 minutes or until toothpick comes out clean!