Banana Almond Butter Muffins (gluten-free, grain-free, dairy-free)
Ali Segersten
I like to make this healthy grain-free muffin recipe after my children go to sleep at night so they have something nourishing to eat for breakfast—especially helpful on really busy mornings! The other day my daughter wanted to know how much protein each muffin had so she worked out how many grams of protein each ingredient contained and then divided the total number by 12. She came up with 6.3 grams per muffin, not bad.
I generally use roasted almond butter in my baking recipes, including the recipes in my new Nourishing Meals cookbook. The brand I like to use for these baking recipes is Zinke Orchards. Although this almond butter is not certified organic it does come from spray-free almonds. For snacking or for raw recipes I like to use raw organic or raw sprouted almond butter.
Banana Almond Butter Muffins
Creamy roasted almond butter makes such a great base for grain-free baked goods! The texture and flavor of these muffins are best once they have completely cooled. Serve with raw honey and butter, and a mug of herbal tea. These also make a great snack to take with you while traveling, or pack one in your child's lunchbox!
I use a natural stone muffin pan like the one pictured here. I don't use any non-stick bakeware in my kitchen because of the research on toxicity. Even if you use paper muffin cups in a non-stick muffin pan you will still get off-gassing of toxic chemicals as the pan heats up in the oven. Stoneware is a great option because, if cared for properly, it creates a natural non-stick surface from the oil (I use coconut oil) that is rubbed into the pan before baking. I've never had any issues with sticking when not using paper muffin cups. I have stone cookie sheets, bread pans, pie plates, and even a stone bundt pan!
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Place all ingredients into a food processor fitted with the "s" blade and process until smooth.
- Scoop batter into muffin cups.
- Bake for 25 to 30 minutes. Cool on a wire rack.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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