How to make:
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.
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Author:
Yield:
12 1x
Rating:
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Find it online: https://www.emilieeats.com/banana-chia-almond-butter-muffins/