Ini Muffin Mentega Pisang Badam are simply the best banana muffins packed with healthy fats and natural proteins. Plus, they are also dairy-free, oil-free, and egg-free with the most tasty nutty flavors.
Almond butter and banana are made to be together, like in my Smoothie Mentega Badam Pisang, Brownies Quinoa, Atau Roti Pisang Mentega Badam. The combination is not only delicious but also a winner nutrition-wise.
Past the nutrition aspect, these almond butter banana muffins are simply the tastiest breakfast on the go. I make them all the time for our family to enjoy a sweet treat on a road trip or to put in the kids’ lunchboxes.
Banana almond butter muffins are moist, fluffy banana muffins using almond butter instead of oil or butter. They are healthier for you, packed with healthy fats, proteins from almonds, and no refined sugar as well.
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Muffin Mentega Pisang Badam
Ramuan
- 1 ½ cawan Tepung serbaguna - ambil perhatian 1
- 1 sudu teh Serbuk penaik
- 1 sudu teh Serbuk penaik
- ½ sudu teh Garam
- 1 sudu teh Kayu manis
- ¼ sudu teh Ginger Fresh - atau buah pala
- 1 ½ cawan Pisang Lenyek - bersamaan 3 biji pisang masak yang besar
- ½ cawan Almond Butter
- 2 sudu makan Susu badam - atau susu tanpa tenusu yang anda suka
- ½ cawan Gula Kelapa - atau gula perang muda atau gula tebu yang tidak ditapis
- 1 sudu teh Ekstrak vanila
Tambahan - pilihan
- ½ cawan Cip Coklat Gelap Bebas Tenusu
arahan
- Preheat the oven to 350°F (180°C). Lay a 12-hole muffin pan with muffin paper liners. Slightly oil the paper with cooking spray. Set aside.
- Dalam mangkuk adunan yang besar, satukan tepung, serbuk penaik, soda penaik, garam, kayu manis dan halia. Ketepikan.
- In another large mixing bowl, mash the bananas. Pack the mashed banana in a measuring cup to check the amount match the recipe measurement above. Return to the mixing bowl. Whisk in almond butter, coconut sugar, vanilla extract, and almond milk.
- Pour the dry ingredients into the wet ingredients and use a spatula to stir and create a thick consistent muffin batter.
- Masukkan cip coklat jika suka dan kacau hingga sebati.
- Fill the muffin cases evenly and sprinkle slices of almonds on top.
- Bake in preheated oven for 20-30 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool down in the pan for 5 minutes then transfer to a cooling rack to completely cool down at room temperature.
Pada Suhu Ambien
- Simpan dalam bekas kedap udara pada suhu bilik sehingga 4 hari atau di dalam peti sejuk selama 1 minggu.
- Freeze the muffins in zip-lock bags or in a sealed box. Thaw the muffins the day before eating at room temperature.
Nota
Pemakanan
Bahan dan Pengganti
The main ingredients for this recipe are pretty simple and you probably have them in your pantry right now.
- Tepung serbaguna atau tepung gandum putih. Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.
- Serbuk penaik dan Serbuk penaik – untuk beberapa kenaikan.
- Kayu manis – Cinnamon marries perfectly to bananas.
- Pisang Masak – The darker the banana skin, the sweeter the muffins. Since the recipe contains coconut sugar, I don’t use ultra-ripe bananas, just yellow bananas. If your bananas have black spots on their skins, you may want to decrease the sweetener to keep the muffins not too sweet.
- Gula Kelapa – You can also use brown sugar or any crystal sweetener you have on hand.
- Susu badam or any non-dairy milk like soy milk, oat milk, or coconut milk.
- Ekstrak vanila – untuk rasa.
- Almond Butter – Fresh, drippy almond butter works the best as older nut butter gets difficult to stir with the remaining ingredients.
- Cip Coklat Gelap – It’s optional of course, but who doesn’t like chocolate chips in banana muffins.
How To Make Banana Almond Butter Muffins
This is super easy to bake a batch of these banana muffins with added almond butter.
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cases and lightly oil with cooking spray. Set aside. Like for any banana muffin recipe, I recommend measuring the number of mashed bananas with precision to ensure moist, fluffy muffins.
- Peel the bananas, and mash them on a chopping board or bowl using a fork or potato masher. Pack the mashed bananas into measuring cups and place them in a mixing bowl.
- Whisk together the mashed banana, coconut sugar, almond butter, vanilla extract, and almond milk. Whisk vigorously to bring all the ingredients nicely together.
- In another bowl, stir flour, cinnamon, baking soda, baking powder, salt, and ginger.
- Fold the dry ingredients into the bowl with the wet ingredients. Then, use a silicone spatula or wooden spoon to stir the ingredients together and form a smooth muffin batter.
- Fold in the chocolate chips or chopped nuts and stir to evenly incorporate.
- Fill each muffin paper case with the muffin batter. If you like, sprinkle some sliced almonds on top of each muffin.
- Bake the muffins at 350°F (180°C) on the center rack of the oven for 20 to 30 minutes or until golden brown on top and a toothpick inserted in the center of the muffins comes out clean.
- Let them cool in the muffin pan at room temperature for 5 minutes, then release them on a cooling rack to cool completely.
Berkhidmat
These banana almond butter muffins are great breakfasts on the go or snacks to fix a sweet craving. you can serve them plain or with some of the below:
- Drizzle extra almond butter or peanut butter.
- Jam like my jem bayi
- sirap maple
Arahan Penyimpanan
Store the muffins in a sealed box at room temperature sehingga 3 hari, or up to 5 days in the fridge. You can freeze leftover almond butter muffins in zip-lock bags for up to one month. Thaw the muffin the day before serving at room temperature.
Variasi
You can use this almond butter muffin recipe to create different muffin flavors. For example, you can swap half of the banana puree for:
- Homemade pumpkin puree and add pumpkin pie spices to create fall muffins.
- Unsweetened apple sauce and add 1/2 cup of chopped apples and walnuts.
- Mashed sweet potato puree to make sweet potato banana muffins.
Soalan Lazim
Berikut adalah jawapan saya kepada soalan lazim anda tentang resipi ini.
Bananas and almond butter are probably one of the healthiest choices for breakfast or to snack on.
In fact, almond butter is high in healthy fat and plant-based proteins, and when combine with sweet food like bananas it decreases the absorption of carbohydrates.
As a result, both ingredients together won’t spike your blood sugar as fast as if you are eating classic banana muffins. It keeps your energy steady and stable for longer.
Almond butter is a healthy choice, and its natural fibers make it a great addition to the digestive system.
However, for people with IBS sensitivities, you may watch the amount of almond product as it has been reported as creating bloating. It’s recommended to keep the serving of almond products to 1-2 tablespoons a day to avoid IBS symptoms.
In comparison, peanut butter has a slight lead to almond butter, with more protein and fewer calories per serving.
This said, nut butter, in general, is high in calories, so it should be added in small servings to a diet program and used wisely.
For example, nut butter is high in fat and proteins and can slow down the absorption of carbohydrates, decreasing food cravings.
So it’s a smart choice to combine with apples, bread, or banana as a nourishing snack.
Ripe bananas are sweeter and super moist. As a result, they boost the sweetness of muffins and create a moist, banana bread crumb.
It’s also a great way to decrease the added sugar in the recipe as the ripe bananas deliver a natural sweetness that might be enough to sweetener the recipe.
Lebih Banyak Resipi Muffin Vegan
If you like this recipe, you’ll love these other vegan muffin recipes:
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Terima kasih!