Banana Almond Butter Spice Muffins
Fuel your morning with these tender, nutrient-dense muffins. Almond butter and Greek yogurt offer a satisfying boost in every delicious, banana-infused bite. This recipe is crafted with ingredients emphasized in DASH principles, focusing on whole grains, fruits, and rich flavor from spices.
Servings 16 muffins
Calories 192kcal
Equipment
- One 12-cup standard muffin pan and one 4-cup muffin pan (or equivalent for 16 muffins)
- Paper or silicone muffin liners
- Large glass or ceramic mixing bowl
- Small baking sheet
- Wire whisk & silicone spatula
- Fine-mesh sieve
Ingredients
- 2 cups 240 g white whole wheat flour
- ¼ cup 50 g coconut sugar
- 1 ⅓ teaspoons sodium-free baking powder
- 1 teaspoon potassium bicarbonate sodium-free baking soda substitute
- 1 ¼ teaspoons ground cardamom
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 3 large eggs room temperature
- ½ cup 128 g unsalted smooth almond butter
- 1 ⅓ cups 300 g mashed very ripe bananas (about 3 large)
- ½ cup 125 g low-fat plain Greek yogurt
- 1 ½ teaspoons vanilla extract
- 1 cup 108 g raw pecans, coarsely chopped
Instructions
- Toast the Topping: Adjust an oven rack to the middle position. Preheat oven to 325°F (165°C). Spread the chopped pecans on a small baking sheet and toast until fragrant and slightly deepened in color, about 6–8 minutes. Remove and set aside to cool.
- Prepare the Foundation: Increase the oven temperature to 375°F (190°C). Line 16 muffin cups with paper or silicone liners.
- Create the Wet Base: In a large glass bowl, vigorously whisk the unsalted almond butter and Greek yogurt until the mixture is uniform and creamy. Add the eggs one at a time, whisking well after each addition. Beat in the mashed bananas, coconut sugar, and vanilla extract until fully combined.
- Integrate the Dry Mix: Position a fine-mesh sieve over the bowl containing the wet ingredients. Add the white whole wheat flour, sodium-free baking powder, potassium bicarbonate, cardamom, nutmeg, and cinnamon to the sieve. Sift the dry ingredients directly onto the wet base.
- Finalize the Batter: Using a silicone spatula, gently fold the dry ingredients into the wet until they are about 80% incorporated. Be careful not to overmix; a few streaks of flour are acceptable. Let the batter rest at room temperature for 10 minutes to allow the flour to hydrate.
- Portion & Bake: Divide the batter evenly among the 16 prepared muffin cups; each will be about three-quarters full. Sprinkle the toasted pecans generously over the top of each muffin. Bake for 16–20 minutes, or until the tops are golden-brown and a wooden skewer inserted into the center of a muffin comes out clean.
- Cool & Serve: Transfer the muffin pan to a wire rack and let the muffins cool in the pan for 10 minutes. Afterwards, you can remove them from the pan to cool completely or enjoy them while they are still warm.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months.
- Texture Tip: The 10-minute rest period for the batter is optional but highly recommended. It helps create a more tender crumb and a better domed top. For the best results, use bananas that are heavily speckled with brown spots.
Approximate Nutrition Information
(Per serving: 1 muffin. Approximate values based on standard ingredients.)- Calories: 192
- Total Fat: 10.2 g
- Saturated Fat: 1.3 g
- Sodium: 25 mg
- Total Carbohydrate: 21 g
- Dietary Fiber: 4.2 g
- Total Sugars: 5.9 g
- Includes: 3.1 g Added Sugars
- Protein: 6.1 g
- Potassium: 400 mg (8% DV)
- Calcium: 55 mg (4% DV)
- Magnesium: 52 mg (12% DV)