Have you ever made a recipe you kind of figured wouldn’t work out? It sounds good and looks good and for some reason you have a burning desire to make it, but something about it makes you think it’s going to be a total failure. A delicious failure perhaps, but a failure nonetheless.
This is one of those recipes for me. I always have bananas that are a little past their prime, especially because we’ve gotten to be picky banana eaters around here. There’s a very short window of time in which bananas are perfect and meant to be eaten as a snack or slathered with almond butter for breakfast. Then they need to be baked with.
However, there’s only so much banana bread I can make sometimes. It’s fun to experiment with different recipes, and this one caught my eye being easy to make with only a few ingredients. Also it’s from Martha Stewart, and I have loooooved Martha since I was a little girl when the highlight of being sick and staying home from school was watching her show. Even though I didn’t cook or bake or craft or garden, I was engrossed in every episode.
Her recipes are pretty much always a hit for me, so despite the fact I wasn’t entirely sure how the ingredients were going to turn into sturdy yet tender muffins, I went for it. After all, I do love a kitchen experiment, even if it ends up failing. If you never fail, you never learn.
And they did not disappoint! They aren’t too banana-y in flavor and have a lovely fluffy, delicate texture that is unlike any muffin I have had before. Sometimes taking a risk works out well. Now off to the kitchen for more experiments.
Banana Almond Butter Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Easy to make muffins featuring bananas and almond butter that are fluffy, tender, and naturally gluten free.
Ingredients
1 ½ cups creamy almond butter
1 ½ cups mashed overripe bananas (about 4)
3 large eggs
¼ cup coconut sugar
½ teaspoon sea salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
2 teaspoons pure vanilla extract
¾ teaspoon baking soda
1 ½ teaspoons apple cider vinegar
Instructions
Preheat oven to 350 degrees F/ 325 degrees F convection. Oil a muffin tin.
In a large bowl, stir together almond butter, sugar, salt, cinnamon, ginger, and cardamom until well combined. Stir in the bananas, then the eggs one at a time. Finish the batter by stirring in the vanilla, baking soda, and apple cider vinegar.
Divide the batter evenly between the cups in the muffin pan and bake 15-20 minutes, until risen, golden brown, and a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely in the pan before serving. Muffins may be stored in an airtight container at room temperature for up to 4 days.
Notes
Recipe adapted from Martha Stewart
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Sounds delicious and you are right a good break from banana nut bread. I have some bananas in the freezer so I will try to make something with them. Since I don’t bake much, I don’t have all the ingredients required for this one.
★★★★★
I hope you put those bananas to good use in whatever banana recipe sounds good to you!!