Dessa Banan- och mandelsmörmuffins 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 Banan- och mandelsmörsmoothie, Quinoa-brownies, eller Bananbröd med mandelsmör. 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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Banan- och mandelsmörmuffins
Innehållsförteckning
- 1 ½ kopp Heltäckande mjöl - 1 anteckningar
- 1 tesked Bakpulver
- 1 tesked Bakpulver
- ½ tesked Salt
- 1 tesked Kanel
- ¼ tesked Fräsch ingefära - eller muskotnöt
- 1 ½ kopp Mosad banan - motsvarande 3 stora mogna bananer
- ½ kopp Mandelsmör
- 2 matskedar Mandelmjölk - eller mjölkfri mjölk du gillar
- ½ kopp Kokosnötsocker - eller ljust brunt socker eller oraffinerat rörsocker
- 1 tesked Vanilj extrakt
Tillägg – valfritt
- ½ kopp Mjölkfria mörka chokladbitar
Instruktioner
- 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.
- Blanda mjöl, bakpulver, bikarbonat, salt, kanel och ingefära i en stor bunke. Ställ åt sidan.
- 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.
- Vänd i chokladbitarna om så önskas och rör om så att allt blandas.
- 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.
lagring
- Förvara i en lufttät behållare i rumstemperatur i upp till 4 dagar eller i kylskåp i 1 vecka.
- Freeze the muffins in zip-lock bags or in a sealed box. Thaw the muffins the day before eating at room temperature.
Anmärkningar
Kostrådgivning
Ingredienser och ersättningar
The main ingredients for this recipe are pretty simple and you probably have them in your pantry right now.
- Heltäckande mjöl eller vitt fullkornsmjöl. För en glutenfri version, använd mitt guide till glutenfri konvertering.
- Bakpulver och Bakpulver – för viss ökning.
- Kanel – Cinnamon marries perfectly to bananas.
- Mogna bananer – 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.
- Kokosnötsocker – You can also use brown sugar or any crystal sweetener you have on hand.
- Mandelmjölk or any non-dairy milk like soy milk, oat milk, or coconut milk.
- Vanilj extrakt – för smakens skull.
- Mandelsmör – Fresh, drippy almond butter works the best as older nut butter gets difficult to stir with the remaining ingredients.
- Mörk chokladflis – 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.
Servering
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.
- Sylt som min babysylt
- Lönnsirap
Förvaringsanvisningar
Store the muffins in a sealed box at room temperature i upp till 3 dagar, 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.
Variationer
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.
Vanliga frågor om partihandel med mat och dryck
Här är mina svar på era vanligaste frågor om det här receptet.
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.
Fler veganska muffinsrecept
If you like this recipe, you’ll love these other vegan muffin recipes:
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