Gluten-Free Banana-Almond Butter Muffins

Photo: Lennart Weibull
Prep Time:
15 mins
Total Time:
1 hrs 15 mins
1 dozen

For additional crunch, top each muffin with about 1 tablespoon of granola before baking.


  • Safflower oil, for brushing (optional)

  • 1 ½ cups almond butter

  • 3 bananas, mashed (1 ¼ cups), plus 1 banana, thinly sliced

  • 3 large eggs, room temperature

  • ¼ cup sugar

  • ¾ teaspoon kosher salt

  • ¾ teaspoon baking soda

  • 1 ½ teaspoons apple-cider vinegar


  1. Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together almond butter, mashed bananas, eggs, sugar, salt, baking soda, and vinegar until just combined.

  2. Divide batter evenly among muffin cups; top each with 2 to 3 banana slices. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

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