These banana nut butter muffins are revolutionary. They have no added sugar and not even gluten-free flour, but they don’t taste like they’re missing anything! You have to taste one to believe it. I eat one most mornings with my breakfast smoothie, my husband grabs two on his way to work, and I love offering them to my kids as a healthy after-supper snack. What better way to enjoy all the stuff that’s good for you? See it come to life here. For another variation try this simple banana bread recipe by Brynie Greisman.

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Line 20-24 muffin tins with baking cups and set aside.

2. In a food processor fitted with an S blade, beat egg whites until stiff, then slowly incorporate yolks.

3. Add ripe bananas and mix well for at least three minutes until a creamy, fluffy batter forms. (The longer you mix the bananas with the eggs, the fluffier your muffins will be.)

4. Add vanilla extract, baking soda, nut butter and egg white protein powder (if using) and mix well.

5. Divide batter between prepared muffin tins. Sprinkle with toppings of choice.

6. Bake for 20-23 minutes; do not overbake so that muffins stay moist.

7. I am very often asked if this recipe can be made with sunflower butter or peanut butter. It works with both, but sunflower butter turns the muffins green (!) and peanut butter gives it a very strong peanut butter flavor – you have to love peanut butter to use it. Using cashew butter as opposed to almond butter adds sweetness and produces a lighter colored muffin. Check how many ounces your jar contains. If it is only a 16 ounce jar (common in kosher non-Jewish brands), you will need to add two more ounces.

Notes:

Check how many ounces your jar of nut butter contains. If it is only a 16-ounce jar (common in kosher non-Jewish brands), you will need to add two more ounces.

Variations:

I am very often asked if this recipe can be made with sunflower butter or peanut butter. It works with both, but sunflower butter turns the muffins green (!) and peanut butter gives it a very strong peanut butter flavor – you have to love peanut butter to use it. Using cashew butter as opposed to almond butter adds sweetness and produces a lighter colored muffin.

Recipe tags

Bananas Full and free Full n free Fullnfree Gluten free Gluten free muffins Gluten free snacks Healthy Healthy baking Healthy ingredients Healthy muffins Healthy snack High-protein Muffin Muffins Nut butter Power food Protein Rorie weisberg Shortcuts Shortcuts by family table Sugar free muffins

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Sora Malka Teichman

8 months ago

I made them with almond butter, they aren’t very sweet and I used the chocolate chips for that 😊 so light and fluffy though!

evie

2 years ago

Freeze Well? Hi, do these muffins freeze well?
Thanks!

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So}mouwmin

Admin

Reply to evie

2 years ago

Yes!

Freidy

4 years ago

Banana nut butter muffin Can I use ground almonds instead of almond butter?

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So}mouwmin

Admin

Reply to Freidy

4 years ago

Not really, they have two totally different consistencies. If you don’t want to use almond butter, I would recommend peanut butter or apple sauce.

Esther Leah

5 years ago

Muffins Banana nut butter Can this be made with egg whites, instead of protein powder? If not is there a substitute other than protein powder?

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Cnooymow{shman

Reply to Esther Leah

5 years ago

The protein powder is optional, so maybe you can leave it out.

En}o}wah

Reply to Cnooymow{shman

5 years ago

Thanks!

kreindy brand

5 years ago

calories these muffins look delicious!!would u know how many calories are each muffin has??

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Cnooymow{shman

Reply to kreindy brand

5 years ago

Rorie’s mixes in the stores need to have a calorie count on them legally. But for her recipe she doesn’t have them because it’s counter intuitive to the eating she promotes.