Almond Butter and Banana Muffins

These just might be the easiest muffins you’ll ever make: Simply whiz in the food processor, stir in some add-ons and bake.

Customize the muffins by adding 1/3 cup fresh blueberries, dried fruit or chocolate chips to the batter. You can also make this in an 8- or 9-inch square cake pan, but you’ll need to increase bake time by 5 to 10 minutes.

10 muffins
Prep Time
15 min
45 min


  • 1 cup creamy unsalted almond butter (raw or roasted)
  • 1 cup ripe mashed bananas (2 to 3 bananas)
  • 2 large eggs
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp each baking soda and ground cinnamon
  • ¼ tsp sea salt
  • Pinch ground nutmeg
  • ¼ cup hempseeds

Optional toppings

  • Hempseeds
  • banana chunks
  • sliced almonds


1. Preheat oven to 350°F. Line a muffin tin with 10 paper liners.

2. To a food processor, add all ingredients except hempseeds and blend until smooth and well combined. Remove blade and stir in ¼ cup hempseeds with a spoon.

3. Pour batter evenly into prepared muffin liners, filling each cup to just below the top, and sprinkle with optional toppings of your choice. Bake for 30 to 40 minutes, until just set and a toothpick comes out clean with dry crumbs. Transfer to a rack to cool completely. Keep refrigerated up to 5 days.

Nutrition Information

  • Serving Size 1 muffin
  • Calories 237
  • Carbohydrate Content 16 g
  • Cholesterol Content 37 mg
  • Fat Content 17 g
  • Fiber Content 3 g
  • Protein Content 8 g
  • Saturated Fat Content 2 g
  • Sodium Content 191 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 5 g