Is there anything more frustrating than a perfectly good banana going brown on the counter? Or a child who suddenly declares all bananas “too mushy” to eat? I feel you. We’ve all been there.
But what if I told you those spotty bananas and that picky eater could come together in perfect harmony? I’ve got you. These Almond Butter Banana Muffins are my secret weapon. They turn a potential food fight into a quiet, happy breakfast or snack. If you’re looking for more ways to use up ripe bananas, you have to try these small batch banana muffins—they’re perfect when you only have one banana to spare.
They’re not just another banana bread recipe. They’re moist, subtly sweet, and packed with a protein punch from almond butter that keeps little bellies full. Best of all, they feel like a treat, but you’ll feel great about serving them.
Recipe Overview
- Cuisine: American
- Category: Breakfast, Snack, Dessert
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
Why Even My Picky Eaters Love This!
I know the struggle is real. One day a food is a hit, the next it’s “yucky.” This recipe works because it hits all the right notes for kids.
The banana flavor is familiar and sweet, but not overwhelming. The almond butter makes them extra moist and gives a rich, nutty taste that’s not too strong. The texture is soft and cake-like, which most kids adore. It’s a gateway muffin that feels like a dessert but acts like a snack. For another kid-approved option packed with protein, check out these peanut butter banana muffins.
Our Family-Friendly Ingredient List
I promise, nothing fancy here. You probably have most of this in your pantry right now. That’s the whole point!
- 3 very ripe medium bananas (the spottier, the better!)
- 1/2 cup creamy almond butter
- 1/3 cup pure maple syrup or honey
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/2 cups white whole wheat flour (or all-purpose)
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup mini chocolate chips (optional, but highly recommended for kid appeal!)
How to Get the Kids Involved in Cooking This
Getting kids in the kitchen is a game-changer. When they help make it, they’re way more likely to try it. Here are two perfect jobs for little hands.
Job 1: The Banana Masher. Give them a bowl and a fork and let them go to town on those ripe bananas. It’s messy, satisfying, and a great way to use up energy.
Almond Butter Banana Muffins Recipe
Our Family-Friendly Ingredient List
The Full Step-by-Step Instructions
Notes
Enjoy your homemade Almond Butter Banana Muffins Recipe!
Nutrition Information
Job 2: The Chip Stirrer. Once the batter is ready (and you’ve done the final stir), let them gently fold in the mini chocolate chips. It makes them feel like a true chef.
The Full Step-by-Step Instructions
Don’t let the steps fool you—this is a one-bowl wonder. I’m all about easy cleanup!
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large mixing bowl, mash the bananas with a fork until mostly smooth. A few small lumps are just fine.
- Add the almond butter, maple syrup, egg, and vanilla to the bananas. Stir with a spatula until everything is well combined and smooth.
- Sprinkle the flour, baking soda, cinnamon, and salt right on top of the wet ingredients. Gently stir until just combined. Do not overmix!
- If using, fold in the mini chocolate chips with a few gentle strokes.
- Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Try to wait at least 10 minutes before eating—they’re hot!
Fun Twists for Different Tastes
Got a kid who hates “bits” in their food? Or a spouse with a serious sweet tooth? Here’s how to make one batter work for everyone.
For the Chocolate Lover: Turn these into a chocolate chip banana bread situation by doubling the mini chips to a full cup. You can even add a handful of chopped walnuts for crunch. If you want a truly decadent, bakery-style treat, my banana chocolate chip muffins are soft, moist, and totally irresistible.
For the “No Chunks” Kid: Simply leave the chocolate chips out of the main batter. Bake a few plain muffins for them, then stir chips into the remaining batter for everyone else.
For a Fancy Brunch: Crumble a few muffins into a dish, layer with yogurt and berries, and you’ve got an instant banana dessert parfait. So easy!
Storing & Reheating (Perfect for Busy Nights)
This is the best part. Make a batch on Sunday, and you’re set for the week.
Store cooled muffins in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. They also freeze beautifully for up to 3 months.
To reheat, just pop a muffin in the microwave for 15-20 seconds. It brings back that fresh-from-the-oven warmth and makes it taste like you just baked it.
Nutrition Notes
As a parent, I like knowing what’s going into my kids. Here’s the simple scoop on these muffins.
- Protein Power: Thanks to the almond butter and egg, these have more staying power than a typical sugary muffin.
- Whole Grains: Using white whole wheat flour adds fiber without a heavy taste.
- Natural Sweetness: We’re using the bananas and a little maple syrup for sweetness, not refined white sugar.
- Portion Control: Muffins are already perfectly portioned, which helps avoid over-snacking.
FREQUENTLY ASKED QUESTIONS
Can I use peanut butter instead of almond butter?
Absolutely! Creamy peanut butter works as a straight swap. The flavor will be more pronounced, but it’s just as delicious. It’s a great way to use what you have.
My bananas aren’t ripe enough. What can I do?
Don’t worry! Place your yellow bananas on a baking sheet and bake at 300°F for 15-20 minutes, until the skins turn black. Let them cool, and you’ll have perfectly soft, sweet bananas for mashing.
Can I make this as a loaf of banana bread instead?
You sure can. Pour the batter into a greased 9×5 loaf pan. Bake at 350°F for 50-60 minutes, until a toothpick comes out clean. You’ll have a fantastic, easy moist banana bread for the week.
So there you have it. Our family’s go-to recipe for using up bananas and putting a smile on picky faces. It’s more than a muffin; it’s a peace treaty in a paper liner.
I truly hope this recipe brings a little calm and a lot of yum to your kitchen. I’d love to know if this was a hit with your family! Please leave a comment and rating below!