The world has been obsessed with banana bread this past year, with TikTok and Instagram flooded with videos and pictures of people’s creations. If you’ve grown tired of the bread and want a new dessert to use up your ripe bananas, try out my banana and almond muffins recipe!
This recipe is fantastic for anyone with allergies to peanuts since it only uses almond butter and walnuts. You won’t even need any particular baking tools, either–all you need is a fork to mash the bananas and mix everything! It makes enough batter for six muffins and will only take you 30 minutes to complete this delicious recipe!
What Is Spelt Flour?
Spelt flour is much more nutritious than all-purpose or whole wheat flour since it has a tougher husk to protect the grain. This type of flour has a lighter texture with a nutty and sweet flavor, making it best for baked goods. You can also substitute it for a gluten-free flour like Amaranth, Rice, or Einkorn flour if you have allergies.
If you have a nut allergy and can’t have almonds or walnuts, opt for nut-free butter like sunflower seed, tahini, or coconut butter. You can either go without the walnuts in the mix or substitute it for seeds or chocolate chips!
Make sure you remember to take pictures of your creations and tag me @jennyleeisme when you post them!
BANANA & ALMOND MUFFINS
- 2 ripe bananas mashed
- ¼ cup maple syrup (60ml)
- ¼ cup almond butter (60ml)
- ½ cup spelt flour (55g)
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ cup walnuts (30g)
- Heat the oven to 355°F(180°C)and line a muffin tray with paper muffin cups.
- Mash the bananas with a fork and combine with the maple syrup and almond butter. Fold in the flour, baking powder, and baking soda and mix well.
- Divide the batter between the 6 muffin cups. Top each one with the walnuts.
- Bake for about 18-20 minutes in the middle of the oven, or until a toothpick comes out clean.
- Remove the muffins from the oven and cool completely before serving.