Description
Delightful banana almond muffins that combine sweet, ripe bananas with creamy almond paste for a moist, flavorful treat perfect for any occasion.
Ingredients
Scale
- 2 ripe bananas
- 1/3 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 egg (or flax egg for vegan option)
- 1 teaspoon baking soda
- A pinch of salt
- 3/4 cup granulated sugar (or brown sugar)
- 1 cup all-purpose flour (or gluten-free blend)
- 1/2 cup almond paste
- Sliced almonds for topping (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease them.
- Mash the bananas until creamy, then stir in the melted butter.
- Add the sugar, egg, and vanilla extract. Mix until shiny.
- Sprinkle in the baking soda and salt, mixing to combine.
- Fold in the all-purpose flour until just combined; avoid overmixing.
- Spoon batter into muffin cups, add a dollop of almond paste, then top with more batter, filling cups 3/4 full.
- Sprinkle sliced almonds on top and press gently.
- Bake for 18-20 minutes until golden brown; use a toothpick to check for doneness.
- Allow to cool slightly, then dust with powdered sugar before serving.
Notes
For more flavor, use room temperature butter and eggs. If almond paste is unavailable, marzipan can be a substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg