This almond butter banana bread muffin recipe is gonna be your new go-to! Meal prep a batch for the perfect on the go breakfast or snacks. This post was sponsored by One Degree Organic Foods. I only work with brands whose products and missions I truly believe in. Thanks for supporting my blog! (Originally published January 20, 2017)
Almond Butter Banana Bread Muffins
Whether you consider yourself a home chef or not, I think we can all agree that sometimes cooking just feels like a chore. Even for people who blog about food for a living like me, there are some days that I just don’t have the time or the energy to make an elaborate meal.
A lot of people assume that I cook this elaborate meal every night and spend an hour styling it, but that just isn’t #reallife. Real life is making lunch bowls out of anything and everything in the fridge, or making overnight oats the night before so I can eat breakfast in 5 minutes. Real life is always relying on leftovers, or roasting tons of vegetables while doing the million other things on my to-do list.
#Reallife is making a batch of banana bread muffins so I don’t have to worry about making breakfast for a whole week. That’s what you call a WIN, people.
Not only are these almond butter banana bread muffins perfect for meal prepped breakfasts that you can eat on the go, but they’re also delicious, nourishing and insanely fluffy. Emphasis on the insanely fluffy part. Every time I bake muffins, I brace myself for the possibility of opening the oven to find flat, tasteless, hockey-puck-like baked goods (or baked bads, really).
But somehow, by some miracle, 9 out of 10 batches come out looking perfectly plump and moist and ready to be devoured by yours truly. Do you know the muffin man? Nope, but I know the muffin woman – and right now, that’s me. 🏆
Ingredients for this Almond Butter Banana Bread Muffin Recipe
I’m excited to collaborate with One Degree Organic Foods to bring you this banana bread muffin recipe! They’re truly one of my favorite companies in the grocery store. They are amazing people creating amazing products, and are dedicated to organic farming, sustainably, and family. THAT is a company I will support 100 percent.
I used their versatile sprouted bread in this banana chocolate chip vegan french toast casserole (also #reallife is avocado toast on their sprouted bread for 5 nights in a row), and I’m using their organic spelt flour in these fluffy AF almond butter muffins! If you haven’t heard of spelt, it’s an ancient whole grain that’s a type of wheat, but might be easily digested by those who are sensitive to whole wheat. You can substitute it for all-purpose or whole-wheat flour perfectly!
I’m using lots of pantry staples in these banana bread muffins, many of which have easy substitutes based on what you have on hand! Here’s what you’ll need:
- Non-dairy milk. Any variety works!
- Apple cider vinegar. We’ll be using this to make a vegan buttermilk.
- One Degree Organic Foods Spelt Flour. Spelt lends extra nutty flavor and creates a super fluffy texture.
- Coconut sugar. You could also sub in white granulated sugar instead.
- Baking powder and baking soda. We want to use both to ensure we get a muffin with a pillowy soft texture.
- Salt. Just a pinch to help balance out all the sweetness.
- Bananas. You’ll want three medium bananas or about 1 1/2 cups.
- Applesauce. This will add a bit of moisture and natural sweetness.
- Almond butter. If you have a nut allergy, try using a sunflower seed butter or tahini instead!
- Chia seeds. You could also use hemp seeds!
- Vanilla extract. A dash is always very welcome in baked goods!
How to Make Banana Bread Muffins
I know baking is probably the last thing you want to do when you feel like you don’t have enough time to cook, but I’m telling you that these banana bread muffins are actually a time saver. A batch takes just 35 minutes to make, and you’ll get about 12 muffins per batch. If you wanna get technical about it, that’s about 3 minutes per muffin, so if you’re worried about time efficiency in the kitchen then these banana bread muffins are your new bff. Bake a batch once, and have your breakfasts ready to go all week long!
Here’s how to make this banana bread muffin recipe:
- Preheat oven to 425F and prepare a 12-cup muffin pan with cooking spray or muffin liners.
- Make your vegan buttermilk by combining non-dairy milk and apple cider vinegar in a bowl and letting it rest for 5 minutes.
- Mix your dry ingredients together in a large bowl, including the spelt flour, coconut sugar, baking powder, baking soda, and salt.
- Combine the wet ingredients, including the vegan buttermilk you just made, mashed bananas, applesauce, almond butter, chia seeds, and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients and stir to combine until ingredients are just mixed together. Be careful not to overmix!
- Scoop batter into each muffin cup, filling them to about 3/4 of the way full.
- Bake for 5 minutes at 425F, then reduce heat to 350F and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes before serving.
More Vegan Muffin Recipes
I’m happy to eat the same muffin recipe on repeat for a week, but for life? Definitely not. Here are a few of my other favorite vegan muffin recipes for you to add into your rotation! Try out these banana bread muffins, and then switch it up next time with one of these delicious recipes!
- Vegan Carrot Cake Muffins
- Blueberry Cornbread Muffins
- Gluten-Free Spinach Muffins
- Vegan Lemon Muffins by Love and Lemons
- Vegan Pumpkin Muffins by The Simple Veganista
- Vegan Apple Cinnamon Muffins by Food by Maria
Almond Butter Banana Bread Muffins
This almond butter banana bread muffin recipe is gonna be your new go-to! Meal prep a batch for the perfect on the go breakfast or snacks.
- 1 cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 2 cups One Degree Organic Foods Spelt Flour
- 2 tablespoons coconut sugar (optional)*
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup unsweetened applesauce
- 1/4 cup almond butter
- 1/4 cup chia seeds
- 2 teaspoons vanilla extract
- Preheat oven to 425F. Lightly grease a 12-cup muffin pan or line with muffin tins.
- Make your vegan buttermilk. In a medium bowl, add non-dairy milk and apple cider vinegar. Stir; set aside for 5 minutes.
- In a large bowl, add spelt flour, coconut sugar, baking powder, baking soda, and salt. Stir to combine.
- To the bowl with the vegan buttermilk, add mashed bananas, applesauce, almond butter, chia seeds, and vanilla extract. Stir to combine.
- Slowly pour the wet ingredients into the dry ingredients. Stir to combine until ingredients are just mixed together; do not over-mix.
- Scoop batter into each muffin cup, about 3/4 full.
- Bake for 5 minutes, then reduce heat to 350F and bake for 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven; let the muffins cool in the pan for 10 minutes before removing.
*I found that the muffins were sweet enough without the coconut sugar thanks to all the banana, but if you prefer sweetener muffins, add about 2 tablespoons coconut sugar or other granulated sugar.
Thanks to One Degree Organic Foods for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much so I can bring you delicious recipes!