Almond Recipe – Easy Way to Make Banana Muffins in 15 Minutes

Almond Recipe Banana Muffins

Grain-Free Banana Muffins

Prep/cook time: 15 minutes; makes1 dozen

This amazing recipe is almost magic in how it results in delicious, fluffy muffins; even more amazing is that each muffin has almost 5 grams of protein. It only takes five minutes to prepare. This recipe uses no flour, so it is gluten-free and, if you leave out the chocolate chips and use almond or cashew butter, it is a Paleo recipe as well. Many thanks to for this recipe, which I have modified.


  • 2 medium bananas
  • 2 large eggs
  • 2 tablespoons maple syrup or raw honey
  • 1 cup nut butter (almond, peanut, or cashew)
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon apple cider vinegar
  • 1½ cups chocolate chips
  • ¼ cup unsweetened flaked or shredded coconut


1. Preheat oven to 400°.

2. Prepare a 12-cup cupcake tin by greasing the cups very well with coconut oil, or lining with cupcake-sized cupcake liners. If you aren’t using liners and you don’t grease well, you will have a hard time removing the muffins intact.

3. Combine all ingredients except the chocolate chips and coconut and mix very well.

4. Stir in the chocolate chips.

5. Fill cupcake tin cups about 3/4 full. Sprinkle coconut on top of each muffin.

6. Bake for ten minutes or until a knife inserted in a muffin comes out clean (except for melted chocolate chips).

7. Remove from oven. If you didn’t use cupcake liners, immediately remove from cupcake tin by running a butter knife around the outer edges of each muffin, then tipping out the muffins onto a cooling rack.

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