Name: Vegan Almond Butter Banana Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 ripe bananas; 1/2 cup all-natural almond butter; 1/4 cup coconut sugar; 1/4 cup maple syrup; 2 tbsp olive oil; 1 tsp vanilla extract; 2 cups oat flour; 1 1/2 tsp baking powder; 1 tsp cinnamon; Dark chocolate chips

Jump to Recipe

Are you looking for a delicious muffin recipe that also happens to be vegan, gluten-free, and refined sugar-free!? Look no further than these Almond Butter Banana Muffins! They make the perfect on-the-go breakfast or quick snack or dessert. Anytime of day you eat them, I can guarantee you’re going to love these muffins!

Prepping baked goods to have during the week is one of my favorite ways to feel “put together” for lack of better words. The weekdays can get so hectic, so having something to grab quickly for a nourishing snack is the way to go! I’ve had these banana muffins for breakfast, dessert, and snacks. I promise you that you’ll fall in love with this recipe any way you have them.

What Ingredients Do I Need?

To make these vegan almond butter banana muffins, you’re going to need the following ingredients:

Ripe bananas
Almond butter
Coconut sugar
Maple syrup
Olive oil
Vanilla extract
Oat flour
Baking powder
Cinnamon
Dark chocolate chips

Making the Muffins

This is a one bowl recipe that only takes a few minutes to prepare! Here’s what you’re going to do…

Start by mashing your ripe bananas in a large bowl until pretty much smooth. Add in the almond butter, coconut sugar, maple syrup, olive oil, and vanilla to the bananas. Mix with a spoon or spatula until all the wet ingredients are combined.

To the wet ingredients, add in the oat flour, baking powder, and cinnamon. Gently fold until all the dry ingredients are evenly incorporated with the wet.

HACK: to make homemade oat flour, just blend rolled oats in a high speed blender until a powder forms! I left mine with some larger pieces of oat for extra texture.

Line a muffin tin with liners and spray with non-stick cooking spray. Using a 1/4 cup measuring cup, scoop the batter into each of the muffin tins. When all the muffins are filled, sprinkle as many dark chocolate chips as you like on top.

Bake the muffins for 15 minutes, or until a toothpick comes out clean. Allow them to cool completely before storing!

Mix-ins/ & Ways to Eat

This banana muffin base is the perfect recipe for whatever mix-ins or toppings you want to add. Besides chocolate chips, here are some toppings that would be delicious:

Dried fruit
Crushed pretzels
Marshmallows and graham crackers
Extra banana slices
Chopped nuts.

When you’re looking at how to eat these muffins, there are a few ways you could go. Here are some of my favorites:

On their own
Spread with additional nut butter
Heated up with ice cream
In a yogurt bowl
Crumbled on top of oatmeal

How to Store the Muffins

I like to store these muffins in the refrigerator, as they will stay fresh in there longer. They will stay fresh refrigerated in an airtight container for up to 7 days.

At room temperature, these muffins will stay good covered for 3-4 days. If you want this recipe to last longer, you can place the muffins in a freezer-safe bag, and keep them in the freezer for up to 6 months.

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