Almond Banana Muffins

In these Almond Banana Muffins, the batter is split and half is mixed with cocoa so you get a swirl of banana and chocolate banana in each bite!

What if I told you I have a melt-in-your-mouth, uber buttery muffin that has not a single ounce of butter in it? And if I told you I have a muffin recipe that’s so cake-like but made without a speck of flour? Would you believe me?

And what if I told you I had a muffin recipe that is not only delicious but pretty darn good for you too?

Okay so that you’d probably would believe, but it’s true! These muffins are all of the above! I’m not lying when I say that these muffins are seriously {kids close your eyes} damn good eats. And since I’m always in search of a yummy muffin recipe whether it’s for my girl’s breakfast alongside a glass of orange juice or tucked in their lunch boxes for a snack at school, even for me when I just need a quick somthin-somethin… I have to say I was more than pleasantly surprised with the results of these Almond Banana Muffins.

I mean muffins that can double triple as breakfast, snack and dessert… is all right in my book. And these are WAY more than all right.

Let’s start baking!

I found this recipe on my newest favorite blog Honest Fare. I knew instantaneously when my eyes landed on this recipe that I was going to make them. Even though she adapted it from another blog’s recipe… I fell in love with all the healthy ingredients and by Gabi’s presentation of the muffins. It was the delicate slices of bananas and almonds scattered on top that totally did me in.

Promise me you’ll stop by her blog and scope it out. Her food and photos are gorgeous and I love the earthy feel she emits from the food she makes, Oh! and I’m totally jelly that she cooks professionally out of a food truck. Seriously… that is something I’ve always wanted to do. Hmmm maybe in my next life…

If you don’t have a scale by now I suggest you run out and buy one. You can find them easily on the cheap {Target, Wal-Mart or even EBay, go buy one NOW!}, and I’d have to say kitchen scales are on my list of top ten crucial, must-have kitchen gadgets.

In the recipe it calls for nine ounces of sliced almonds. I placed my bowl on the scale first before turning it on so the weight of the bowl wasn’t figured in to the weight of the almonds.

Place the 9 ounces of almonds into the bowl of a food processor {fitted with the blade}.

Secure the lid and process until finely ground. Don’t process for too long or you could get almond butter out of the deal.

Throw the ground almonds into a large mixing bowl.

And add in the 1/2 teaspoon of baking powder and a pinch of kosher salt, now just scootch that over to the side for now.

Crack two eggs, add in the 3 ounces of sugar, the three bananas and the half teaspoon of cinnamon to your food processor {don’t even bother rinsing it out after the almonds}. Oh and make sure you put the blade in before adding all the ingredients. Gah! Let’s just say… it was a leetle messy.

Give it a whirl until the consistency is smooth like pancake batter.

Pour the banana mixture in with the ground almonds and baking powder.

With a spatula; stir until all of the ingredients are incorporated.

Remove about a third of the banana-almond mixture and place it in a separate bowl.

Measure and add in the 2 tablespoons of unsweetened cocoa powder, now just stir until combined.

Then you just simply measure a couple spoonfuls of the plain banana batter in to each muffin slot, a couple spoonfuls of the cocoa-banana batter and then top with one more spoonful of the plain.

Top with slices of fresh banana and sprinkle on a couple of the sliced almonds. Pop the pan into a preheated 300 degree oven and bake for 30-35 minutes or until a tester comes out clean. After they’ve cooled a bit, I ran a rubber spatula around the edge to free them up in case anything was stuck and just popped them out onto a wire rack. Then I waited patiently… or impatiently until I could unhinge my jaw and pop one into my mouth.

You know the drill.

The edges of the Almond Banana Muffins come out golden and you have the moistest, butteriest, most deeeelicious muffins. You won’t buh-leave that they are good for you!

And that chocolaty center seals the deal. These are simply mahhhhvelous so don’t feel guilty when you hoof down three without batting an eye.


Enjoy! And if you give this Almond Banana Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 12

Almond Banana Muffins

Almond Banana Muffins
In these Almond Banana Muffins, the batter is split and half is mixed with cocoa so you get a swirl of banana and chocolate banana in each bite!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 9 ounces sliced almonds, plus more for topping
  • 1/2 teaspoon baking powder
  • A pinch of kosher salt
  • 2 large eggs
  • 3 ounces granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 ripe bananas, plus more for topping
  • 2 tablespoons unsweetened cocoa powder


  1. Preheat your oven to 300° and spray a standard muffin tin. You could also line it with paper liners.
  2. Add nine ounces of sliced almonds into a food processor and blend until finely ground. Place the almond meal into a large mixing bowl along with the 1/2 teaspoon of baking powder.
  3. Add the two eggs, sugar, bananas and cinnamon into the processor and blend until smooth like pancake batter. Pour the banana mixture into the bowl with the almond meal and stir until incorporated.
  4. Remove a third of the batter to a smaller bowl and stir in two tablespoons of unsweetened cocoa powder.
  5. Measure out a couple spoonfuls of the plain banana mixture into each of the muffin slots. Then top with a couple of spoonfuls of the cocoa-banana mixture and top with one spoonful of the remaining plain banana mixture.
  6. Top with slices of banana and sliced almonds. Place the muffins into your preheated 300 degree oven and bake for 30-35 minutes, or until a tester comes out clean.
  7. Let cool for a few minutes before using a rubber spatula to loosen and remove the muffins.
  8. These are best when still warm, but reheat nicely.
  9. Store in an airtight container for two days.

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31 Responses to “Almond Banana Muffins”

  1. #
    Chung-Ah | Damn Delicious — October 10, 2012 at 7:05 am

    No butter or flour?! AMAZING!

  2. #
    Smitten By Food — October 10, 2012 at 7:35 am

    No butter and no flour? This is a great recipe! Extremely healthy too! I must try this weekend!

  3. #
    mj@cardmaomhills — October 10, 2012 at 9:13 am

    Love anything banana…the almond must add a very lovely flavour to it….sounds delicious 🙂

  4. #
    mj@cardmaomhills — October 10, 2012 at 9:14 am

    oopss..I goofed up the website, was gona check out honest cooking…pasted that site instead of mine by mistake

  5. #
    Katrina @ Warm Vanilla Sugar — October 10, 2012 at 11:35 am

    These are so pretty! Love this idea!

  6. #
    Maria — October 10, 2012 at 1:08 pm

    Fantastic muffin recipe!

  7. #
    Sandy@Jewel House Studios — October 10, 2012 at 2:13 pm

    Yum! I think I would put chocolate chips in mine 😉

  8. #
    Bev @ Bev Cooks — October 10, 2012 at 2:15 pm


  9. #
    Cassie — October 10, 2012 at 2:43 pm

    “Uber-buttery muffin”? I am all in!

  10. #
    Taylor — October 10, 2012 at 2:47 pm

    Really wish I could reach in and grab one… or three 🙂

  11. #
    Lori — October 10, 2012 at 7:17 pm

    Love that these are GF! Thank you!!

  12. #
    Haley C — October 11, 2012 at 12:03 am

    This is crazy! I can’t believe it doesn’t have butter or flour. This is too good to be true! I gotta make these 😛

  13. #
    Carrian Cheney — October 11, 2012 at 2:46 am

    These look awesome, and I can’t wait to check out a new site.

  14. #
    Anna @ Crunchy Creamy Sweet — October 11, 2012 at 4:22 am

    This sounds crazy good! Can’t wait to try these!!

  15. #
    Emmanuelle — October 11, 2012 at 8:19 am

    I’m already craving for these muffins! Thanks for the recipe!
    Oh, and I totally agree for the kitchen scale, I wouldn’t survive long in my kitchen without one!!

  16. #
    Rachel Cooks — October 11, 2012 at 12:59 pm

    Yum! I love the idea of the ground-up almonds.

  17. #
    Dana @ This Silly Girl's Life — October 11, 2012 at 5:49 pm

    WOW. Looks delicious.

  18. #
    Erin @ Dinners, Dishes, and Desserts — October 11, 2012 at 5:52 pm

    Love these! Completely obsessed with muffins, and these look amazing. Good thing I have 2 bananas sitting out that need to get used!

  19. #
    Kari@Loaves and Dishes — October 11, 2012 at 10:20 pm

    I bananas about the layers in these muffins…and bananas is good!

  20. #
    Jen @ Savory Simple — October 12, 2012 at 2:09 am

    I love how you’ve decorated the tops! These sound wonderful.

  21. #
    Katrina V. — October 13, 2012 at 2:02 pm

    Just made these! Only had 2 bananas, but they were still delish!

  22. #
    Katrina V. — October 13, 2012 at 2:03 pm

    Just made these! Only had two bananas, but they still turned out delish!

  23. #
    Our Kitchen Inventions — October 15, 2012 at 8:22 pm

    I could not even WAIT to hit the “print” button on these babies…OMG! Too bad I leave traveling for work early in the morning, cause these bad boys have my name written ALL OVER them! Too good looking, for sure!

  24. #
    Jill Brock — October 17, 2012 at 3:46 pm

    O.K. I don’t believe this! I’m really going to have to bake these. If I saw this recipe in a book or on one of those recipe sites I’d just roll my eyes. So here goes!

  25. #
    Cate — October 25, 2012 at 5:37 am

    I love recipes like these that are naturally gluten-free… can’t wait to give them a try 🙂

  26. #
    Jill Brock — October 29, 2012 at 3:29 pm

    I was going to try these a couple of weeks ago but realized I didn’t have any almonds so I bought some almonds but somebody ate all the bananas so this week I deliberately made sure I had everything for the recipe and made them.
    Wow, I still can’t believe a baked good with no flour can taste this good and they’re so moist. Thanks. This one’s a keeper.

  27. #
    Courtney — November 25, 2013 at 12:04 am

    How much almond meal should I use if I already have it but no almonds? Would it still be 9 oz worth?

  28. #
    Elizabeth — July 16, 2015 at 4:36 pm

    I love anything almond, so this will defiantly be on my list of thing to bake 🙂

  29. #
    Rachel — March 14, 2016 at 10:03 pm

    These turned out amazing! I had to put them in a container so I didn’t eat them all in one day. Even my toddler and husband loved them! Can’t believe how buttery and moist they came out. I used cupcake liners (because scrubbing muffin tins is not enjoyable).

  30. #
    TheWizardLariat — August 23, 2018 at 1:10 am

    I love this recipe!!! My roommates don’t like the banana and almond on top but these tasty bites don’t need it to be awesome. I also like how much healthier these seem then just your normal banana muffins♡

    • Laurie McNamara replied: — September 10th, 2018 @ 8:21 am

      I’m so glad! Thank you for taking the time to make this recipe and leave a comment! 🙂

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