These banana almond butter muffins are one of my favorite ways to use ripe bananas. Whenever I have a few ripe bananas to use up, I’m either making these muffins or my healthy chocolate chunk banana bread. Naturally-sweetened and protein-packed thanks to the use of almond butter and Greek yogurt, they’re a muffin that will keep you full at breakfast or make a delicious snack to take on the go. Once your bananas are ripe, you just need some pantry staples to make these muffins.
Here’s what you need to make these muffins at home!
- Ripe bananas
- Plain Greek yogurt
- Egg
- Honey
- Vanilla extract
- Almond butter (or peanut butter works as a great substitution!)
- Whole wheat flour
- Rolled oats
- Salt
- Baking soda
- Chocolate chips (can’t forget these!)
When I want to make these easy banana muffins, I make sure I set aside some bananas on the counter to ripen to make sure no one eats them!
To make these muffins, you’ll mash the bananas in a bowl and add the remainder of the wet ingredients: honey, almond butter, egg, yogurt, and vanilla extract. Stir in the baking soda and salt, then add the flour and rolled oats and mix until just combined. Fold in the chocolate chips, then scoop the batter into a muffin tin sprayed with nonstick cooking spray. Bake and enjoy your 12 delicious muffins!
Breakfast has never been easier, I hope you enjoy these muffins as much as our family does!
- 3 very ripe bananas
- 1 large egg
- ½ cup plain Greek yogurt
- ¼ cup honey
- ½ cup almond butter
- 2 tbsp. oil
- 1 tsp. vanilla extract
- 1½ cups whole wheat flour
- ½ cup rolled oats
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit and spray a muffin pan with non-stick cooking spray.
- In a large bowl, mash bananas. Add egg, Greek yogurt, honey, almond butter, oil, and vanilla extract and mix to combine.
- Add baking soda and salt, mix again.
- Add flour and oats and combine.
- Fold in chocolate chips.
- Divide evenly between 12 muffin cups.
- Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.
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We just love these muffins. So perfect to make on Saturday morning & enjoy warm out of the oven. My little boys and husband just devoured two each (I may or may not have too)! : O And as a mom, I feel good knowing they’re eating muffins with yogurt, honey, whole wheat and almond butter. I might have to make a double recipe next time!
Annette, I am so thrilled that you like them! Our kids do to, along with my husband and I. I’m going to have to start making double batches too!
Just made these, sooo delicious. I doubled the recipe since i had thawed 6 frozen bananas, it yielded 28 super moist and delicious muffins. Thank you for sharing the recipe!
I’m so glad you liked them!! Great idea doubling the recipe, they also freeze well!
Hi! I’ve been looking at some variations of this recipe around the web and noticed that many don’t include greek yogurt. Does that replace something else or can something else replace it? Or what does it add to the recipe? Low on ingredients and staying home 🙂
Greek yogurt kind of works as a healthy butter substitute! Plus the combination of Greek yogurt and almond butter makes this a more filling breakfast. If you don’t have it, check out my healthy chocolate chunk banana bread! You can make that as a loaf or muffins 🙂
Loved these muffins! Ended up holding out until I got some greek yogurt. Then I like to eat them with a couple spoonfuls of yogurt and nut butter as if those weren’t two key ingredients. I didn’t add oats, but I did add some ground flax! I also froze them and after sticking them in the microwave they’re still delicious.
Thanks so much for sharing! I also love eating them with a smear of almond butter and I love how well they freeze. Mine never seem to last long enough for any to make it in the freezer though 🙂
Dear Claire,
I decided to try your recipe since I had a couple of bananas ripe. I only used 2 bananas, gluten free flour and since I had no chocolate chips, I added some ground cinnamon. They came out great!
I’m glad it worked with only two bananas! So glad you enjoyed them!
These are fantastic! I made as writted, used olive oil for the oil and they turned out fantastic! Kids ages 4, 7 and 8 gobbled them up and asked for more! This is going into our regular rotation for sure.