Almond Butter Banana Nut Muffins 2.0

Yes, 2.0 because these are even better! (Well, I think they’re better. My hubby likes the first version.) At the suggestion of my Swiss cousin, she added another half a banana for extra sweetness and two more tablespoons of almond butter to make these more moist. And, they are definitely more moist!


  • 3-1/2 ripe mashed bananas
  • 6 tbsp almond butter or your favorite nut/seed butter of choice
  • 1/3 cup Stevia in the Raw (or 3 tbsp of Stevia extract powder)
  • 1 egg white
  • 1 tsp vanilla
  • 1 ½ cups oat flour (I used real, store-bought oat flour this time. Wow! What a difference.)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt (omit if using salted nut butter)
  • ½ cup dark chocolate chips (I chopped up a bar of 85% Lindt dark chocolate.)
  • ½ cup chopped pecans
  1. In a large bowl, mix first 5 ingredients until creamy.
  2. In a medium bowl, stir together oat flour, baking powder, baking soda, and salt.
  3. Slowly add dry ingredients to the banana mixture stirring to combine.
  4. Stir in chocolate chips and pecans.
  5. Bake at 350 degrees 18 – 20 minutes in paper lined or greased muffin pan.

(Yields 15 muffins)


One thought on “Almond Butter Banana Nut Muffins 2.0

  1. Pingback: Jasmine Tea Soy Latte with Sugar-Free Coconut Syrup | Guilt-Free Goodies

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