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Almond Butter Muffins

  • Yield: 16 mini muffins 1x



  • Extra virgin coconut oil, for coating muffin tins
  • 2 ripe bananas, cut into bite-sized pieces
  • 1 pastured organic egg
  • 1/2 cup almond milk
  • 1/2 cup raw almond butter
  • 1 teaspoon pure almond extract
  • 1/2 cup coconut sugar
  • 1/4 cup flaxseed meal or chia seeds
  • 1 cup 1-for-1 gluten free flour, like this one from King Arthur
  • 1 teaspoon gluten free baking powder, like this one from Bob’s Red Mill
  • 1 teaspoon gluten free baking soda, like this one from Bob’s Red Mill
  • 1/2 teaspoon unrefined sea salt
  • 1 teaspoon cinnamon


  1. Preheat oven to 350 degrees. Coat muffin tins with a generous amount of extra virgin coconut oil.
  2. In a blender, add the banana, egg, almond milk, almond extract and coconut sugar; process until smooth and creamy.
  3. In a medium-sized mixing bowl, mix together the flaxseed meal or chia seeds, flour, baking powder, baking soda, unrefined sea salt and cinnamon. Mix the wet ingredients in with the dry.
  4. Spoon the batter into the muffin tins and bake until muffins are lightly browned and a toothpick comes out clean when inserted in the middle, about 14 to 16 minutes. Turn the muffins out onto a rack to cool.