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Mama’s Almond Butter Banana Blender Muffins
My Mama’s Almond Butter Banana Blender Muffins are the real deal! You won’t be able to eat just one! If you have a nut allergy tahini or sunflower seed butter will work as well as almond or peanut butter!
My mom makes the most amazing almond butter banana muffins. This modified take on her recipe is one that everyone will love. My family love these so much, they are a staple in our various gatherings. It just wouldn’t be a Fourth of July party without them.
The nice thing about this recipe is that prep and cleanup is a breeze. Most of the ingredients are already in your pantry. The best part of all, this recipe lets me include my kids. They love helping me mix everything up. It brightens their day and anything that can do that, is a-okay in my book.
If I were you, I would double the recipe because these are going to go very quick. Trust me on that.
If you enjoyed these muffins you’ll love my Blender Muffins, Incredible Hulk Muffins, and Blueberry Chia Seed Muffins!
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If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations!
Mama's Almond Butter Banana Blender Muffins
Print RecipeIngredients
- 1 banana
- 1 egg
- 1/2 cup almond, peanut, tahini or sunflower seed butter
- 3 tablespoons raw honey
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon baking soda
- 1 pinch fine sea salt
- 1/2 cup mini, dairy free chocolate chips, divided
Instructions
- Preheat the oven to 400°F.
- Add all ingredients, except for the chocolate chips, to a high powered blender.
- Fold in 1/4 cup of mini, dairy free chocolate chips.
- Grease a mini muffin pan and spoon the mixture into the pan. Sprinkle the tops with the remaining chocolate chips.
- Bake for 7 to 9 minutes.
- Remove from oven and cool on a cooling rack before serving.
Notes
Jennifer Jones, from our Facebook Community, was kind enough to calculate the Weight Watchers Smart Points for this recipe. 39 total points. Divide by your number of servings. I used honey and no chocolate chips.
To make these muffins nut-free, substitute tahini for the peanut or almond butter, 1:1.
Made these this morning and they were inhaled by everyone ages 4-50. Thanks! And- my sons actually picked the chocolate chips off the top. They totally do NOT need them – yummy without. Thanks!
YAY!! I am so glad! They’re a staple over here, always a crowd pleaser.
Do you have these for breakfast or just a snack? I’m meal prepping for the week today and didn’t want to mess up. Thank you for all of your recipes and inspiration?
Both. 🙂
Made these this morning. Haven’t tried them yet but they looked like actual muffins. When I took them out of them oven they had risen then a minute later they deflated and looked a tad flat. Is that normal?
Yes, deflating a little after taking them out of the oven is totally normal. 🙂
My kids and I love these! I frequently include them as a snack when I’m bringing meals to new moms and they love them too! My only comment would be that I never get anywhere near 24. Maybe I’m overfilling my tin, but I usually get about 16.
I just made some and didn’t get 24 either. I thought I did something wrong.
Do you ever use peanut butter powder instead of actual peanut butter?
I’ve never tried that with these ones. If you do let me know how it goes! 🙂
What is the serving size for these?
My husband bought a jar of Apple Butter that has mostly gone unused do you think we could substitute that in place of the peanut better until it’s gone?
Oh my wow…..These are so so good. I love these from the fridge because the chocolate chips harden and it is sooooooo good!! So easy to grab and go and so yummy. I’ve given this recipe to everybody I know. My mom makes them with cashew and almond butter and loves them!
I’m OBSESSED with these muffins! I have literally made them at least 6 times since discovering the recipe just a few weeks ago. I even made them for my sister and now she’s made countless batches for her and her kids as well.
Awesome easy breakfast to grab and go (we are busy morning people and I don’t have time to whip up a fancy breakfast, so these work perfectly for us).
I made no modifications and I make mine in a Nutri-bullet b/c that’s what I have on hand and seriously, these are amazing. Be careful, you won’t be able to eat just one.
These muffins are so delicious! Even my pickiest eater loves them. I love being able to give my girls a healthier alternative to sugary cereal!
These are so delicious! They are also very easy for an on the go snack.
My kids request these every morning! So good!
These were a real hit with my kids for breakfast this morning! They are delicious!
You commented that these have a tendency to stick – will using the silicone mini muffin liners be sufficient w/o greasing the pan?
Yes. 🙂
Would sun butter work?
Sure! 🙂
Delicious! We call these cupcakes at our house!
These are sooooo good! First time making them today!
I made these for my Little’s today and it was easy and they taste amazing! Thx!
Can you use regular oats rather than the steel cut? We live in a rural area and our store doesn’t carry them very often. Also, in your baking recipes, can you substitute the Coconut oil for something else? Not a lot of options at out local store. Thanks ☺️
Do I have to have a high powered blender for these or can I use a mixer or food processor?
I made these yesterday and froze about 2/3 after they were done. What were left out kept disappearing and my house smelled like Peanut butter all day – Teen 1 took quite a liking to them. I think freezing them was smart to keep him in check. I made half with chocolate chips and half without. They were nice and soft and super easy to make.
I used a food processor and it worked great to mix them up.
Do you have a substitution for the banana? My son has a banana allergy but I would love to try these.
How long would you cook if using standard size muffin tin?
I used a regular muffin pan, baked at 400 for 15 minutes, and ended up with 8 perfect muffins.
Most of the other blender muffins call for oats. These don’t. I just want to be sure I’m not leaving something out. Thanks.
That’s right. 🙂 The PB acts as the flour in this recipe.
Is there a different sweetener other than honey or maple syrup I could use?
I have just started my Brittany file for recipes and am very excited to get started. Thank you so much, I have thought for sometime that grains were a problem but was unsure of how to go about making the changes necessary. I think I have just found the answer. I am feeling very positive about starting this journey. I will post again to give an update. I have been dealing with severe gut issues.
♥️ Wish you the best!
how many does this recipe make
It makes 24 muffins.
I actually added an extra egg. It went well and they are fluffy and have extra protein. Yummy! Thank you!
If I wanted to add a scoop of protein powder would I have to adjust the other ingredients?
Im not sure. It would be an experiment because I personally have never done that.
Made these this morning and they are delicious! Even my son, who doesn’t like nut butters, liked them (didn’t tell him 😉 ). So moist. Can’t wait to try more IL muffin recipes.
could you replace the raw honey with maple syrup? if so, would it be 1:1
Hi Jenn,
Yes you totally can!
Could you skip the chocolate chips and add walnut pieces?
Is there really no type of flour in these?
Hello Shelley,
Yes. The almond butter in this recipe acts as the flour. Make them and you’ll be amazed. 🙂
Yum! Make these now. Even if you aren’t watching your weight and are not grain free, these are freakin’ delicious! And I’ll be honest, I’m often skeptical of non-traditional baked goods.
I lowered the temp to 350 degrees and baked for a longer time (probably 16-18 mins) because my muffin tin/oven tends to over-brown things. I also halved the chocolate chips and calculated these around 225 cals each for 6 standard muffins.
Wondering if anyone has subbed out the chocolate chips for anything or have a suggestion. We have a chocolate allergy in our household.