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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.

Banana Blender Muffins instantloss.com

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! 

5 from 2 votes

Mama's Almond Butter Banana Blender Muffins

Print Recipe


  • 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



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.
Author: Brittany Williams


  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!

  2. 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?

  3. 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?

  4. 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.

  5. 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?

  6. 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!

  7. 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.

  8. 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!

  9. You commented that these have a tendency to stick – will using the silicone mini muffin liners be sufficient w/o greasing the pan?

  10. 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 ☺️

  11. 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.

  12. 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.

  13. 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.

  14. 5 stars
    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.

    1. Hello Shelley,
      Yes. The almond butter in this recipe acts as the flour. Make them and you’ll be amazed. 🙂

  15. 5 stars
    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.

  16. Wondering if anyone has subbed out the chocolate chips for anything or have a suggestion. We have a chocolate allergy in our household.

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