Sugar-Free Almond Butter Banana Muffins

These sugar-free almond butter banana muffins are on the healthy side. They are made with nutritious, wholesome ingredients and packed with fiber. Dark chocolate chips are optional but absolutely necessary!

It’s back-to-school and for the occasion I whipped up a new muffin recipe! The idea behind: make these muffins healthy and nutritious, but 100% kid-approved and totally decadent. After a few trials and errors, I finally obtained exactly what I was looking for: a generous, fluffy muffin, loaded with good-for-you ingredients and that looks everything but healthy!

These banana muffins taste like your regular banana bread but are made even healthier, without oil, butter, flour or sugar. Also, with just the help of a blender to mix all the ingredients at once, the recipe comes together in no time. This recipe is a dream come true and an absolute goldmine!

These almond butter banana muffins are:

• Healthy and wholesome ✔
• Sugar-free ✔
• Flourless ✔
• Gluten-free if using certified GF oats ✔
• Oil-free ✔
• Fiber-rich ✔
• Loaded with fruits ✔
• Easy to customize ✔
• Freezer friendly ✔

How to make sugar-free banana muffins?

It couldn’t be simpler! Add all of your ingredients to a blender (except the chocolate chips!) and mix until smooth. If using oat flour, this will take about 30 seconds or so. If however you use rolled oats, you may need to mix a little longer until oats are powdered. This will ensure a perfect muffin texture, i.e. cakey and fluffy.

When the batter is ready, fold in chocolate chips. Then pour the batter into the muffin liners, making sure you fill up each muffin liner almost up to the top. The muffins will rise just a little higher which will bring this generous muffin shape.

Variations around the recipe

I said it before and I will say it again: chocolate chips are almost not an option. They make the banana muffins super decadent and absolutely irresistible. Now if you want to keep these almond butter banana muffins as healthy as possible I would recommend you use either dark chocolate chips or unsweetened chocolate chips.

But there are also plenty of variations to explore in lieu of chocolate chips. Here are just a few serving suggestions I love:

• Replace chocolate chips with blueberries or chopped apples
• Add some walnuts or other nuts of your choice
• Add diced mango (+ optionally 1 full Tablespoon of shredded coconut) to the batter
• Skip the add-ons in the recipe and spread some almond butter when serving

Can I replace almond butter with peanut butter? Absolutely! You can use unsweetened smooth peanut butter in the same proportion, or even use raw cashew butter.

More sugar-free desserts:

• Healthy Extra Moist Chocolate Cake
• Vegan Sugar-Free Apple Tart
• Healthy Vegan Chocolate Chip Blondies

To go further, make sure you check my sugar-free & naturally sweetened desserts, as well as these delicious healthy snacks.

Add these muffins to your bake-list!

• Vegan Blueberry Muffins
• Healthy Banana Oatmeal Muffins
• Skinny Carrot Muffins with Coconut Cream
• Raspberry Streusel Muffins with Cardamom

Sugar-Free Almond Butter Banana Muffins

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• Author: Delphine Fortin
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 minutes
• Yield: 8 muffins 1x
• Category: Desserts
• Cuisine: Healthy
• Diet: Vegetarian

These sugar-free almond butter banana muffins are on the healthy side. They are made with nutritious, wholesome ingredients and packed with fiber. Dark chocolate chips are optional but absolutely necessary!

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Ingredients

Scale 1x2x3x

• 1 1/3 cup (120g) rolled oats or oat flour*
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 3 ripe bananas
• ½ cup (120g) unsweetened almond butter
• 1 large egg
• ½ cup (120g) plain yogurt
• 1 teaspoon vanilla extract
• 1/3 cup (60g) dark or unsweetened chocolate chips (optional)**

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Instructions

1. Preheat the oven to 350°F (or 180°C) and grease a muffin pan or muffin liners if using.
2. Place all of the ingredients in a blender or food processor, except for the chocolate chips. Blend or process until combined. Stir in dark chocolate chips or other add-ins**.
3. Divide the batter evenly between muffin liners, and fill up to the top, or almost. Top with a few additional chocolate chips or oats, if desired.
4. Bake for about 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool for 10 minutes in the pan. Remove and cool completely before serving.

Notes

* You can either go for ready-to-use oat flour or pulse rolled oats in a food processor until powdered.

** Dark or unsweetened chocolate chips are optional and can be replaced with fruits. Check the full post to discover a few possible variations around the recipe.

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