Healthy, easy to make muffins filled with bananas and almonds. These muffins are high fiber, full of whole grain goodness, and low in sugar. A sweet snack the whole family will love!

These muffins are so easy to make…my kids even make them for me on Mother’s Day!  If you happen to have any leftovers (and that’s unlikely!) just pop them in the freezer and defrost individually for a mid-week treat.

Healthy Banana Almond Muffins | Healthy, easy to make muffins filled with bananas and almonds. These muffins are high fiber, full of whole grain goodness, and low in sugar. A sweet snack the whole family will love!

Banana Almond Muffins

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1 1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup granulated sugar
  • 4 egg whites
  • ½ cup extra olive light oil or avocado oil
  • ½ cup plain Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2/3 cup Almond Breeze almond milk*
  • 4 ripe bananas, mashed well
  • 1/3 cup slivered almonds
  • 1/2 cup dark chocolate chips
  • Cooking spray

Directions:

Preheat oven to 350â—¦F

Spoon flours into dry measuring cups and level with a knife.

Whisk together with the next 4 ingredients (through cinnamon) in a large bowl.

Combine sugar, egg whites, oil, vanilla extract, yogurt and eggs in a large bowl and beat with a hand mixer until blended.

Add almond milk and mashed bananas, beating at a low speed until blended together.

Add flour mixture to above mixture and beat at a low speed just until combined (don’t over mix.)

Gently stir in chocolate chips.

Coat 2 loaf pans (9 X 5 inch each) or mini-muffin pans with cooking spray. (I use pans that hold 12 muffins per pan and this recipe makes around 3-4 pans of muffins.)

Spoon batter into pans and fill about 3/4 way. Sprinkle almonds evenly over batter.

Bake breads (in loaf pans) for 1 hour or until a wooden pick inserted in center comes out clean, or bake muffins (in muffin tins) for around 20 minutes and check as above. Cool in pans for 10 minutes and then remove from pans and cool on wire rack.

* Any type of Almond Breeze almond milk would work but I especially love Almond Breeze Blended with Real Banana for this recipe.

Yield is either 2 loaves or around 40 muffins.