Banana Muffins Recipe with Almond Butter

Banana and almond butter muffins

  • 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



  • 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


  • 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.

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Nutritional Information

  • Kcals 279
  • Fat 9.9g
  • Saturates 1g
  • Carbs 39.2g
  • Fibre 2.1g
  • Protein 7.2g
  • Salt 0.3g