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! 

Almond Banana Muffins
Yield: 12

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

Ingredients

  • 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

Instructions

  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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