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Banana and almond butter muffins

Name: Banana and almond butter muffins
Total time: 1 h
Ingredients: self-raising flour 250g; baking powder 1 tsp; ground almonds 25g; light brown muscovado or sugar 75g; bananas 3 very ripe, mashed; almond butter 100g; eggs 2; buttermilk 100ml; vanilla extract ½ tsp; flaked almonds 60g; icing sugar 125g; orange 1, juiced

1 hour
makes 12
Easy

These delicious banana and almond butter muffins make a great, healthy on-the-go breakfast. Replacing normal butter with almond butter really cuts down the calorie count as well as adding flavour

Published: February 2, 2015 at 4:06 pm

Try these easy banana and almond muffins, then check out our classic banana muffins, breakfast muffins, healthy carrot cake muffins and more delicious muffin recipes.

Also try more of our healthy breakfast recipes such as these healthy flapjacks, healthy cookies and healthy granola.

Ingredients

self-raising flour 250g
baking powder 1 tsp
ground almonds 25g
light brown muscovado or sugar 75g
bananas 3 very ripe, mashed
almond butter 100g
eggs 2
buttermilk 100ml
vanilla extract ½ tsp
flaked almonds 60g
icing sugar 125g
orange 1, juiced

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Line a 12 hole muffin tin with muffin cases. Tip the flour, baking powder, almonds and sugar into a large bowl. Mix the banana with the almond butter, eggs, buttermilk and vanilla until the mixture is smooth, use a hand blender if you have one. Fold the wet mix and dry mix together, don’t worry if it looks a bit lumpy. Divide the mixture between the cases and sprinkle a few almonds onto each. Bake for 15-20 minutes, or until the muffins have risen and are golden and cracked on top. Cool.
Step 2

Mix the icing sugar with enough orange juice to make it runny enough to spoon, but thick enough not to run off the muffins. Spoon a little onto each muffin and top with flaked almonds.