Sunrise Banana Almond Butter Muffins
Fuel your morning with these tender, nutrient-dense muffins. Almond butter and Greek yogurt offer a satisfying protein boost in every delicious, banana-infused bite.
Servings 16
Calories 231kcal
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
- 1 cup 120 g whole wheat flour
- 1 cup 120 g all-purpose flour
- ⅔ cup 133 g coconut sugar
- 1 ⅓ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ⅔ teaspoon fine sea salt
- 3 large eggs room temperature
- ½ cup 128 g smooth almond butter
- 1 ⅓ cups 300 g mashed very ripe bananas (about 3 large)
- ½ cup 125 g low-fat plain Greek yogurt
- ¼ cup 84 g pure maple syrup
- 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 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, maple syrup, 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 all-purpose flour, whole wheat flour, baking powder, baking soda, cardamom, nutmeg, and sea salt 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. Ingredient Swaps:
Cashew butter can be used in place of almond butter. For a different flavor profile, try replacing the cardamom and nutmeg with 1 ½ teaspoons of pumpkin pie spice. 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 on your muffins. For the best results, use bananas that are heavily speckled with brown spots.
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. Ingredient Swaps:
Cashew butter can be used in place of almond butter. For a different flavor profile, try replacing the cardamom and nutmeg with 1 ½ teaspoons of pumpkin pie spice. 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 on your muffins. For the best results, use bananas that are heavily speckled with brown spots.
Nutrition Facts
Per serving: 1 muffin- Calories: 231
- Total Fat: 11 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 3.1 g
- Monounsaturated Fat: 5.6 g
- Cholesterol: 35 mg
- Sodium: 227 mg
- Total Carbohydrate: 29.8 g
- Dietary Fiber: 3.6 g
- Total Sugars: 14.8 g
- Includes: 9 g Added Sugars
- Protein: 6.5 g
- Vitamin D: 0.3 mcg (2% DV)
- Calcium: 54 mg (4% DV)
- Iron: 1.5 mg (8% DV)
- Potassium: 249 mg (5% DV)