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.


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