Banana Almond Butter Muffins with Oat Flour

Banana almond butter muffins are made without wheat or refined sugar by using natural ingredients like oat flour, honey, yogurt, and flax meal. All of this good stuff and they still have great texture and are absolutely delicious!

I don’t know what it is but I just love a good bready breakfast. I normally choose some kind of egg dish when I go out to brunch but on regular ‘ol weekdays, I gravitate toward something else. Be it chocolate granola, avocado toast, overnight protein oats, or wholesome almond butter muffins like this. Get me some stat… or I get cranky.

These almond butter muffins don’t have any flour in them! Yup, just oats ground up into oat flour.

Oat flour has been my go to wheat flour replacement for a while now. It all started with my popular peanut butter banana muffins and I’ve since branched out into a carrot oat flour muffin, chocolate peanut butter cupcakes, and now these almond butter oat flour muffins. To say I’m an oat flour lover is probably an understatement at this point.

This recipe takes a few steps since you have to grind the oats… OR you can buy already made oat flour like a boss. Ever since Vitamix entered my life, I grind everything and anything I can, but when I had my old crappy blender, I usually just bought stuff like this. Do whatever works for you though. Its super simple to make oat flour yourself, but if you don’t feel up to the task, you don’t have to. 

The batter for these almond butter muffins is thick and if you’re a regular muffin baker, you’ll be surprised at how full the muffin cups get. Just trust me on this. They’ll be big dense muffins, but that’s how they’re filling enough to only need one for breakfast! The texture is just as good as regular flour too.

Here’s a before and after baking pic of the almond butter muffins so that you can have proof that there isn’t too much batter in each of those muffin cups. It seems like its too much, but it just makes for some plump muffins.

You don’t have to get all cutesy and put the almonds on top but why not? It only takes a minute and spruces up the look of them so that they look as good as they taste.

Also, these muffins freeze well! A lot of people prep freezer meals prior to having a baby and I tried but was pretty haggard there toward the end of my pregnancy and barely squeaked a couple of quick recipes out. Luckily, these muffins made the cut so I had a freezer stash and could bust one out in those early, sleep deprived days with baby Stella where I couldn’t manage to even toast a piece of bread for the life of me.

I wrapped each one in saran wrap and then froze them in an airtight container. I reheated for about 45 seconds in the microwave but the amount of time needed will vary based on how powerful your microwave is. Might take some trial and error to find the sweet spot, but I’ve got faith your microwave will pull through.