Who loves a good slice of banana bread? Imagine that you could get that same taste, with healthier ingredients, in the cutest little portable banana muffin. Would you dig it? I dig it. These banana muffins are an original recipe from when I first launched my blog nearly 3 years ago. They are incredibly simple to make and would you believe me if I told you that they are grain free?!
Back in the day when I launched this blog I was dabbling pretty heavily in the paleo diet. I am by no means strict paleo any more, but I love incorporating some grain-free recipes into the mix these days!
Grain-Free Recipes Have Their Perks
One of the huge perks of this banana muffin recipe is that it is higher in protein and fat and lower in carbs than your average muffin. Each muffin has 180 calories, 12 grams of fat, 11 grams of carbs and 7 grams of protein. The grain-free nature of this recipe makes for a satiating little banana muffin. I love grabbing two of these in the morning for a quick breakfast, with some coffee!
So we now know that the macros are awesome – let’s talk about how simple these banana muffins are to make. They are made with only 6 ingredients and it is all combined in your blender. Easy peasy.
Holding a Banana Muffin
My Vitamix Is My Second Baby… After My Dog
If you know me well, you know that my Vitamix is my second baby, right after my dog. I use it at least once if not twice a day. Granted, I consume a lot of protein shakes and a lot of bulletproof coffee. Once in a while I put my blender to use for something more unique… something like these simple and protein-packed banana muffins.
The beauty of using a blender to make these muffins is that it’s a simple dump and pour approach. You dump all the ingredients into the blender, blend it up and the muffin batter is ready! No bowls to clean up, just the blender. There is no whipping, folding, or whisking involved in this baking endeavor. Just a simple dump of ingredients into the blender and a little heating session to create muffin magic. Voila. Who knew baking could be so easy?!
Processed with VSCO with c1 preset
I know that many of you may be thinking, “aren’t Vitamix blenders kind of expensive? Do I really need a fancy blender?” The answer is yes they are a bit more expensive than your average blender and the answer is also likely yes to needing one if you frequently use your blender.
I will never forget many years ago, getting a Nutribullet for Christmas, being so excited and then proceeding to make protein shakes in it every day. I burned that budget-friendly blender out in less than a year… yes, blenders should last far longer than that. And you know what the culprit was? Frozen strawberries.
I was adding frozen strawberries to my protein shakes and it simply didn’t have the power to blend those little guys up. Idk about you, but I would hope that my blender can blend frozen strawberries. So I finally invested in a Vitamix and I have never been happier! I’ve had it for 4 years now and it is still going strong, after many protein shakes made with frozen strawberries.
Other Than a Blender Here Are the Ingredients You’ll Need For These Banana Muffins
- Almond butter – choose an almond butter such as this, made with just dry-roasted almonds.
- Overripe bananas
- An egg
- Vanilla protein powder – I used this Muscle Feast whey isolate – a go-to protein powder for me!
- Baking soda
Close Up of Almond Butter Banana Muffins
If You Don’t Have Almond Butter but You Have Almonds…
When I first made this recipe I was actually out of almond butter, but I had a bag of almonds in the pantry. I simply whipped up some homemade almond butter in my food processor. (Another kitchen tool that I absolutely cannot live without – here is the food processor I use!) It worked like a charm!
Baking Has Never Been Easier
These are perfect for all of you out there who are convinced you can’t bake. You can. I believe in you. And your blender believes in you. We can baby step in the direction of the oven together. And guess what, when you’re done you’ll have the perfect little banana muffins for an on-the-go breakfast or snack. They taste great and deliver a delightful balance of protein, carbs and healthy fats. The trifecta of goodness shall we say.
Ripe Bananas next to Banana Muffins
Storing Your Banana Muffins
When your baking endeavors are complete and you have nine perfect little banana muffins, enjoy at least one when they are fresh. Because duh. Then store the rest in the refrigerator for up to a week. You can even freeze them to enjoy at a later date!
Because they can last all week in the refrigerator and the macros are so good, I love making these banana muffins during my meal prep. They make for the perfect grab-and-go snack or breakfast!
These grain-free almond butter banana muffins are packed with protein and healthy fats to satiate you all morning long!
- 3/4 cup almond butter
- 2 overripe bananas
- 1 egg
- 1/2 cup vanilla protein powder (I used whey isolate)
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
Set your oven to 400 degrees.
Add all ingredients to your blender and blend until thoroughly combined.
Line a muffin tin with paper cups and distribute batter amidst 9 muffin cups (about 2/3 full each).
Bake for 10 minutes (check to see that a knife comes out clean when poked into the middle of a muffin).
180 cals ~ 12g fat ~ 11g carb ~ 7g protein
Another Delicious Muffin Recipe Made in the Blender
Feel like you’re on a muffin kick? Loving the fact that making muffins in the blender is the easiest thing on the planet? Check out this recipe for Healthy Pumpkin Muffins with Chocolate and Walnuts. These pumpkin muffins are perfect for the fall, but also taste incredible in the winter, the spring or the summer 😉