Muffins. Not just for breakfast anymore. Your kids will greatly appreciate this in their lunchbox or for an after school snack, just as much as you’ll enjoy grabbing one for a busy morning meal. These hearty muffins freeze well, too, which adds to the many benefits of this simple recipe. Make a batch or two to soak up the simplicity and healthy goodness this recipe has to offer.


  • 2 medium ripened bananas
  • 2 eggs
  • 1 cup almond butter
  • 1/4 cup pure maple syrup
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon

Optional Mix-Ins:

  • 1/4 cup mini chocolate chips
  • 1/4 cup raisins


  1. Preheat the oven to 350F. Line a muffin pan with muffin liners–I don’t recommend oiling the pan for this recipe. Stick with the muffin pan liners.
  2. Combine the ingredients, except chocolate chips, in a high-powered blender jar or food processor bowl.
  3. Pulse until the batter is smooth, scraping the sides if necessary.
  4. If using, stir in the chocolate chips.
  5. Divide evenly into 12 muffin cups.
  6. Bake for about 18 minutes, or until golden brown and spring back when lightly touched.