These Almond Butter Banana Bread Muffins are so moist and just straight up YUM!
I’d highly suggest whipping yourself up a batch of these healthier banana bread lower carb muffins this weekend!
Coffee. Y’all, I really love coffee. Iced coffee to be real. It’s HOT and who wants to drink a warm cup of joe this time of year?
There are many reasons that I cherish coffee and I wake up every morning thankful that I love it so much. It’s honestly the highlight of my morning – there’s something special about that first sip of liquid gold before the rest of the fam wakes up.
It’s the perfect mid afternoon pick-me-up when I’m already worn out from the day.
When there are busy mornings with nutrition counseling client meetings, getting the baby to sleep and finally getting to my computer to do all.the.things really quickly before he wakes up, coffee is ALWAYS the involved.
Putting my PJs on as soon as I got home and all I want to do is sleep while the baby sleeps. Coffee is most definitely an essential.
And if you really want to know what work mom life is like, it’s this video. Because hot coffee is a luxury item, we just stick to iced coffee and Almond Butter Banana Bread Muffins. The combo is actually unbeatable! You need to try these gluten free, lower carb muffins ASAP. They’re made with a whole lotta chocolate AND they’re gluten free muffins.
What can I use instead of coconut oil?
Butter is a great substitute for this recipe! Measurement is one-to-one ratio if substituting butter for coconut oil when making these gluten free muffins.
How to make banana muffins?
The secret to making the very best gluten free banana bread muffins is to use super ripe bananas – I’m talking about bananas that are basically black. They’re sweeter and also make for a super moist and fluffy banana bread muffin. It definitely takes patience and a little planning to create the perfect banana bread muffins but it’s oh so worth it. Pure heaven is the best way to describe these very best Almond Butter Banana Bread Muffins!
What makes these muffins healthy?
These Almond Butter Banana Bread Muffins are made with clean and nutritious ingredients that you can feel good about eating. The coconut oil and almond butter provide 7g of healthy fats per muffin! Naturally sweetened with honey and super ripe bananas, these gluten free muffins are only 6g of sugar per serving – WOWZA!
I should also mention that these are lower carb muffins with just 13g in each muffin. I don’t know about you guys but it’s like searching for a needle in a haystack when it comes to finding a decently low carb muffin these days. That’s partially why I concocted this recipe along with the fact that I love anything that has to do with banana bread. Ya with me?
My mom makes THE BEST traditional banana bread with allllll of the buttery and sugary goodness. This Almond Butter Banana Bread Muffin recipe is my healthier spin on her traditional recipe. I guess you could say I’m a lover of muffins – blueberry, lemon poppyseed, chocolate, banana nut… but nothing beats these guys!
Lower carb, low sugar, healthy fats – I’m in!
I know you’ll fall in love with these muffins. They’re great to meal prep for a grab-and-go breakfast if you have a chaotic week with ample amounts of mom duties. Honestly, they’re great for meal prep no matter what phase of life you’re in because they’re that good! Be sure to pair them with a cup of iced coffee – you’ll thank me later 🙂
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Almond Butter Banana Bread Muffins
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 24 muffins 1x
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Pin RecipeDescription
These Almond Butter Banana Bread Muffins are so moist and yum! Whip up a batch of these healthier banana bread muffins this weekend!
Ingredients
- 2 eggs
- 3 over-rippened bananas, smashed
- 1/4 cup melted coconut oil
- 1/4 cup creamy almond butter
- 1/4 cup creamed honey (or regular honey)
- 1 teaspoon almond extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup all purpose gluten free flour
- 1/2 cup almond flour
- 1/2 cup semi sweet chocolate chips
- 1/2 cup walnut halves, chopped
Instructions
- Preheat oven to 350 degrees F. Line 24 count muffin tin with paper liners.
- In large bowl, whisk together eggs, bananas, coconut oil, almond butter, and honey.
- Stir in almond extract, baking soda, salt, and baking powder.
- Stir in flour until combined.
- Fold in chocolate chips and walnuts.
- Spoon batter into muffin tin and bake for 25 minutes.
- Category: Bakery
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 6g
- Sodium: 61mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 16mg
Keywords: Almond Butter Banana Bread Muffins
Other YUM muffin recipes to add to your baking list:
Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!
What can I use instead of coconut oil? Thanks
You could definitely use melted butter!
Haha, these days my schedule revolves around coffee too! I think I get a little too excited when I see a new coffee product at the grocery store or a new coffee shop in the area! These muffins look amazing and I’m loving all the goodies on the top! Pinning and tweeting now 🙂
YES!! I’m dying to try a good iced coffee from the grocery store. I’ve tested out the new Starbucks iced coffee and I was pretty disappointed. (they added a preservative and you can really taste it!) ick.