Love banana bread? You’ll love these almond butter banana bread muffins. They’re made with 100% whole grains, two ripe bananas, creamy almond butter, melted coconut oil, and coconut sugar for natural sweetness. These muffins are moist, slightly nutty, and light enough to enjoy for breakfast or as a wholesome snack any time of day.
We like to take classic baked goods and make small swaps that keep the familiar flavor while improving the ingredient profile. Typical banana bread often uses refined white flour and vegetable oil; here we use white whole wheat flour and coconut oil, plus coconut sugar as a less-refined alternative to white sugar. The almond butter adds richness and moisture so the muffins stay tender and flavorful without relying on large amounts of added fat or refined sweeteners.
Healthy Banana Bread Muffin Ingredients
These simple muffins use pantry-friendly ingredients you likely already have on hand:
- All-natural almond butter (creamy/drippy)
- Large eggs
- Ripe bananas (mashed)
- Vanilla extract
- Unsweetened almond milk
- Melted coconut oil
- White whole wheat flour
- Coconut sugar
- Baking soda and a pinch of salt
Ingredient Substitutions
If you need to make substitutions, here are helpful options that preserve texture and taste:
- White whole wheat flour: You can substitute regular whole wheat flour or all-purpose flour. A gluten-free flour blend may work but will behave differently—avoid using coconut or almond flour as direct replacements because they are not grain-based and require different ratios.
- Coconut oil: Canola oil or another neutral oil can be used in a 1:1 swap. You can also try omitting the added oil since the mashed bananas and almond butter add moisture, though results may vary.
- Eggs: For a vegan version, flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg, set to gel) are a common substitute. This recipe has not been extensively tested with flax eggs, but that is a reasonable starting point.
- Coconut sugar: Brown sugar is the closest 1:1 substitute if you don’t have coconut sugar.
How to Turn These Muffins into a Loaf
If you’d prefer a banana bread loaf instead of muffins, follow these simple steps:
- Step 1: Preheat the oven to 350ºF and prepare the batter exactly as you would for the muffins. You can stir in chocolate chips or nuts if you like.
- Step 2: Grease a standard loaf pan with nonstick spray or line it with parchment, then pour the batter into the pan.
- Step 3: Bake at 350ºF for about 40–50 minutes, or until a toothpick inserted into the center comes out clean and the loaf is cooked through.
- Step 4: Allow the loaf to cool in the pan for 10–15 minutes, then remove it and cool completely on a rack before slicing.
More Healthy Muffin Recipes
If you enjoy these banana bread muffins, try other whole-grain and wholesome muffin recipes such as:
- Whole Wheat Pumpkin Muffins
- Oil-Free Chocolate Pumpkin Muffins
- Healthy Banana Chocolate Chip Muffins
- Super Fluffy Blueberry Muffins
- Whole-Grain Carrot Cake Muffins with Walnuts
Almond Butter Banana Bread Muffins — Recipe Details
Prep: 20 mins • Cook: 16 mins • Total: 36 mins • Servings: 12
Ingredients — Wet
- 1/2 cup all-natural almond butter (drippy)
- 2 large eggs
- 2 large ripe bananas (~1 cup mashed)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 2 tablespoons melted coconut oil
Ingredients — Dry
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup coconut sugar
Instructions
- Preheat the oven to 350ºF and line a 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the dry ingredients (flour, baking soda, salt, and coconut sugar). Set aside.
- In a large bowl, whisk the wet ingredients together except for the melted coconut oil: almond butter, eggs, mashed bananas, vanilla, and almond milk.
- Fold the dry ingredients into the wet ingredients and mix until just combined. Stir in the melted coconut oil and give the batter a final gentle mix.
- Fill each muffin cup about two-thirds full with batter.
- Bake at 350ºF for 16–18 minutes, or until a toothpick inserted in the center comes out clean and the tops are set. Allow muffins to cool slightly before removing from the tin.
Nutrition (per muffin — approximate)
Calories: 196 kcal, Carbohydrates: 24 g, Protein: 5 g, Fat: 9 g, Fiber: 3 g, Sugar: 12 g. Nutrition information is automatically calculated and should be used as an approximation.
Tips and Serving Suggestions
- These muffins are great warm or at room temperature. Split and lightly toasted, they make a satisfying breakfast with a smear of yogurt or additional almond butter.
- To store, keep muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. Muffins also freeze well—wrap individually and freeze up to 3 months.
- Mix-ins such as dark chocolate chips, chopped walnuts, or dried fruit can be added for extra texture and flavor; fold them in gently to avoid overmixing.
Recipe by Lee Funke.