Gluten-Free Almond Butter & Banana Mini Muffins

Article and photo by Adrienne Webster, Co-op Member Owner

August 09, 2016

These are definitely my new favorite gluten-free muffins!  Unlike a lot of gluten-free baked goods, these are light, fluffy and moist with just a few simple ingredients.  In addition, they’re high in protein and naturally sweet enough without adding sugar.

My kids love them and they’re a really quick and healthy breakfast to whip up.  They’ll also be perfect to add to their school lunches.

Almond Butter and Banana Mini Muffins


  • 1 cup almond butter
  • 2 large, ripe bananas
  • 1 egg
  • 1 teaspoon baking soda
  • 1 handful of chocolate chips
  • 1/2 teaspoon. cinnamon


Mash the bananas in a bowl and then add the almond butter, egg, baking soda and cinnamon. Mix well (I mixed it by hand but you can use a mixer if you prefer).

Stir in a handful of chocolate chips and spoon into a mini-muffin pan lined with mini-cupcake liners. Bake at 350 degrees for 10-12 minutes.