Sunday, March 3, 2013

Almond Butter Banana Muffins

We think this recipe makeover results in a muffin that's even better than the original, which is something we pretty much make every week once we have a few overripe bananas waiting in the fridge. Almond butter finds a proper home here, and it's a good place for a tricky ingredient that's kind of earthy, kind of thick, kind of overly savory on its own. Add it to banana muffins, though, and something great happens. Almonds are very powerful, so why not sneak some of their magic into breakfast this week?

Almond Butter Banana Muffins

3/4 cup almond butter
3 ripe bananas (mashed well)
3 tablespoons sour cream 
1 egg
1/4 cup melted butter
1/4 cup cane sugar
1/4 cup light brown sugar
1 tablespoon honey
2 teaspoons vanilla

3/4 cup all-purpose flour 
1/2 cup whole wheat flour
1/2 teaspoon iodized sea salt
1 teaspoon baking powder
1 teaspoon baking soda 

1/2 cup sliced almonds
1/4 cup light brown sugar
pinch of cinnamon
1/2 teaspoon smoked sea salt

Preheat oven to 350 degrees. Mix the wet ingredients well. Separately, whisk the dry ingredients. Fold wet into dry carefully so the batter is just mixed. Mix the topping ingredients and sprinkle over the muffins and then lightly press topping into muffins. Pour batter into a muffin tin lined with baking cups (we like these unbleached ones from If You Care). Bake muffins for 30-40 minutes until tops are crisp and lightly browned. (Makes 10 medium muffins.)


Renard Moreau said...

[ Smiles ] Since I am vegan, I will have to omit honey from the recipe.

Katrina @ Warm Vanilla Sugar said...

mmmm these sound so tasty! I can't wait to mix these up!

The Yogi Vegetarian said...

It just so happens that I have some ripe bananas waiting to get used in something.... a vegan version of this looks on the cards :)

The Chubby Vegetarian said...

I wonder what they will be like vegan -- keep us posted!


RG said...

Great recipe! The bananas and almond butter are so good together. I've made these twice this week. P.S. they "veganize" beautifully. Just subbed whisked flax seed for the egg, plain coconut yogurt for the sour cream and earth balance for the butter.

Anonymous said...

these muffins are so good...i am 7 months pregnant and they hit and satisfy all my current cravings.. (p.s. i subbed coconut sugar with great results)