Banana Muffins Recipe with Almond Butter

Banana and almond butter muffins

Name: Banana and almond butter muffins
Total time: 1 h
Yield: makes 12
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

February 2, 2015 at 4:06 pm

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.