Love banana bread? You’re going to love our almond butter banana bread muffins! These healthy muffins are made with 100% whole grains, 2 ripe bananas, coconut oil, and all-natural sugar from coconut sugar!
Happy Friday, friends! We’re so glad you stopped by Fit Foodie Finds to scoop up this epic banana bread muffin recipe. Since some of you may be new to FFF, I thought I’d let you know that we love taking classic recipes and making them a little bit healthier. For example, banana bread is typically made with canola oil, white flour, and white/brown sugar…but we swapped those ingredients out with coconut oil, white whole wheat flour, and coconut sugar. Don’t worry, we didn’t sacrifice the flavor with these swaps…it still tastes like the real deal!
So, clearly, we’re huge fans of banana bread and can’t wait for you to try this specific recipe. The almond butter makes them super moist and a little nutty, which is just the way I like my nanner bread! Of, how could I forget? I also prefer my loaf and muffin recipes to be fluffy as can be! These healthy banana bread muffins will puff up to be delicious, dense muffins that are a perfect snack or breakfast for any time of year.
Healthy Banana Bread Muffin Ingredients
Good news for you is that these easy banana bread muffins don’t call for too many ingredients. And, it’s likely that you have all of these staples at home! Check it out–
- almond butter
- almond milk
- coconut oil
- white whole wheat flour
- coconut sugar
I’d like to talk about substitutions for a second! We get a lot of questions about ingredients substitutions and I thought I’d give some pointers.
- white whole wheat flour: If you’re hoping to sub another flour other than white whole wheat, I wouldn’t suggest subbing anything other than normal whole wheat flour, all-purpose flour or a gluten-free flour blend. Flours such as coconut flour or almond flour are not a good substitution for white whole wheat flour because those are nut based, grain-based!
- Coconut oil: If you’re hoping to sub something else for the coconut oil, you can try canola oil! OR you can even try omitting. Since there is a lot of mashed banana in this recipe, that might work too (however we haven’t tested it),
- Eggs: If you want to make this recipe vegan, we have not tested this with flax eggs, but that is what I would do if I wanted to swap the eggs for something else!
- Coconut sugar: The only thing I’ve found to work close to a 1:1 sub with coconut sugar, is brown sugar! Again, I haven’t tested that…but if I were to use any other sugar in this recipe…brown sugar is what I would use!
I know that a lot of you are HUGE banana bread fans because both our Coconut Oil Banana Bread recipe and Chocolate Chocolate Chip Banana Bread recipe are fan favorites. I mean, made weekly by you guys! So? If you’re looking to turn this moist banana bread muffin recipe into a loaf…here’s how you do it!
How to Turn These Muffins into a Loaf
- Step 1: Preheat oven at 350ºF and make the batter exactly like you would for these muffins. Option to add chocolate chips if you want to get wild 😀
- Step 2: Spray a bread pan with nonstick cooking spray. Then, pour the batter into the loaf pan.
- Step 3: Bake at 350ºF for about 40-50 minutes or until cooked all the way through.
- Step 4: Let cool for about 15 minutes before removing from loaf pan. Let cool completely before slicing.
More Healthy Muffin Recipes
If you’re looking for more healthy muffins, you can use our recipe index to search via season and/or diet or make any of our favorites below!
- Whole Wheat Pumpkin Muffins
- Oil-Free Chocolate Pumpkin Muffins
- Healthy Banana Chocolate Chip Muffins
- Super Fluffy Blueberry Muffins
- Whole-Grain Carrot Cake Muffins
Almond Butter Banana Bread Muffins
- 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
- 1.5 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup coconut sugar
- First, preheat oven to 350ºF and line a muffin tin with muffin liners OR spray with coconut oil cooking spray. Set aside.
- In a medium bowl, whisk together dry ingredients. Set aside.
- In a large bowl, whisk together all wet ingredients minus the melted coconut oil. Then transfer dry ingredients into the wet ingredients and mix until combined.
- Finally, add in melted coconut oil and give the batter a final mix.
- Transfer batter into muffin tin, filling each muffin about 2/3 of the way full.
- Bake muffins at 350ºF for 16-18 minutes or until fully cooked.
Delicious flavor combination. Moist w excellent texture.
Look at those delish muffins!
Truly delicious! Used almond extract instead of vanilla extract, everything else I followed exactly as written. Quite possibly the best banana muffins I’ve made. 🙂
Oooh I bet almond extract was amazing in these muffins!
Best muffins ever!! I did add chocolate chips because why not! My daughter came running as soon as they came out of the oven and my son has already requested I make more! We have a winner!!!
Yours look amazing!
I have been on the search for a delicious banana bread recipe that would be good with extra nut butter on top for a snack. Just made these and they are fabulous! Followed the recipe exactly and they are the perfect texture and flavor. Thanks for a great recipe!
Why do you list the recipe AFTER everything else you’ve written. Just get to the recipe!!!
Hey Diane! We have a cool button right at the top that’s called “jump to recipe.” Just click that next time and you don’t have to read our nonsense 😀
I am wondering if I can swap the whole wheat flour with gluten free oat flour? If I try it I will let you know how it turns out! Thanks! Jen
Hey Jen! If you do that, they will definitely be super dense. We haven’t tried, so I can’t say if it should be 1:1 or not!
Can I use sunflower oil instead of coconut oil?
And is white whole wheat flour just normal white wheat flour?
Was perusing the internet for something a bit different to do with my spotty nanas rather make boring old banana bread. Stumbled across this gem, had all the ingredients handy, added a 1/4 cup mini enjoy life choco chips & we have a winner! This one is officially being added to the spotty nana recipe line up 😊 Easy, quick, not too sweet and healthy. Thanks Leah & the FFF team for constantly making me smile, whether it’s through a new recipe or a silly Instagram post you guys are mah fav!
Lee! Not Leah, dang autocorrect 🤦🏻♀️
WOO HOO! Such a delish recipe!
These are great! Followed the recipe as written and the result is a muffin that has the texture and taste of banana bread but with a hint of almond butter. It isn’t sweet so it’s perfect with my morning coffee.
Banana bread muffins are one of my favorite rainy day treats or Saturday/Sunday morning breakfast pastries–banana bread slices are wonderful too! Adding almond butter into the mix is a fabulous idea–I’d also slather almond butter and jam in half of the baked muffins! I think an egg replacer should also work for an egg free batch, but I have to experiment with that for myself one day!
This looks amazing! And I have so much white almond butter at home😊
Can I substitute the coconut oil? And can I use brown sugar instead of coconut sugar?
Yes! Both of those swaps will work!
These look awesome. Will have to bake these soon.
Made these and they are so good.
I made 12 muffins. By any chance do u have the nutritional breakdown?
Hey Lauren! Thanks so much for the feedback! I think I may have filled mine a little higher than 3/4, which is why I only got 10. 12 muffins is better than 10 if you ask me 😀 I unfortunately don’t have the nutrition break down. You can do the calculations by using an online recipe creator such as My Fitness Pal!
Brown bananas will become your best friend and they will take over your life. And yes, nut butter is key. Key to my heart.
ps creeper moment: the banana in the back of the first pic is the same banana as in the soft serve recipe. BUT it’s less ripe. Does that mean you made the soft serve AFTER you made the muffins, yet posted the soft serve first?! I could never do that. My OCD would never let me. Hope you are enjoying Oregon!!!!
HAHAHAHA. You are nuts and very observant. And yes, that is exactly what it means 😀 Gotta follow my content plan Leigh Leigh.
Looks amazing! I’m going to make these for breakfast tomorrow :). I just wanted to clarify the egg parts. So it’s one whole egg plus 2 eggs of just the whites? Thanks! 🙂
Yes! Two egg whites and 1 whole egg!
Thanks! They were delicious! I even had some blueberries kickin’ around. 😛
YAY! Did they end up making 10 or 12?
I got 12!
I like my bananas extra ripe too!! These look so amazing and I’m sure I’ll love them! Almond butter is one of my favorite nut butters! 🙂
Extra ripe nanners only for baking. I can’t eat that shiz plain!
Here looks so moist and delicious! Definitely pinned!
You da best.
These look awesome. I want one right meow.
I ate all 10 in like 2.5 days. Mmmmmmmmmmmmmm yea.
These look awesome – I want to stuff 3 in my mouth with extra drippy almond butter! I am curious what you mean when you say you’ll be lounging on the Oregon coast – haha – I hope the weather is cooperating for you and you have sunshine and salt water taffy galore!
DRIPPY ALMOND BUTTER IS MY LOVER. Anddd by lounging I mean hiking and fishing 😀 We are doing the Saddle Mountain hike today right outside Seaside! I am obsessed with Oregon. Seriously, like the coolest state EVER.
I have an boatload of almond butter in my pantry (horrible problem right?) so I think I know what I need to do with it! 😉 Do you think I could sub in apple sauce in place of the yogurt and use a flax egg to make them vegan? Maybe I’ll just have to try it and let you know!
O0o good question Hanns. I don’t have a lot of experiment with flax eggs, but I do think the apple sauce would be an easy sub for the Greek yog. Eggs are my bff when it comes to baking because it helps things be not so dense. If you do it let me know and I will make a note in the recipe for the veegz.
I love banana recipes for the same reason! Most of the sweetness comes right from those bananas!!
I KNOW! No need for extra suga!