I love foods that have little surprises hidden in them like these Banana Almond Stuffed Muffins.It’s kind of like opening a present only this present you are eating your way through to find out what’s inside.When I came up with this recipe it was actually an idea that was sparked by looking at several recipes, not being able to pick just one, and then thinking to myself “why not just combine them all in to one”, brilliant!
These muffins are made using almond flour and sweetened only with bananas and honey. I love banana anything so of course I had to make a banana muffin. Then, I was looking in the fridge and saw I had a little almond butter left and thought lets take this a step further and put a spoonful of almond butter in the middle of these with a slice of banana. It would be the perfect unexpected surprise in the middle of the muffin!If that wasn’t enough I thought to myself how good a cinnamon roll topping would be on these. I found the perfect topping over at Elana’s Pantry. I substituted honey for the agave nectar, but either would work fine.
The final result was amazing! I don’t usually like to toot my own horn, but I loved these muffins! They are definitely a keeper and will be made again along with many other muffins filled with surprises!
- 9 oz. almond flour
- 1/2 t. baking powder
- 1 t. cinnamon
- pinch of salt
- 3 egg whites
- 1/4 cup honey
- 1 t. vanilla
- 2 mashed bananas
- 12 slices of banana
- 1/2 cup almond butter
- 1 T. honey
- 1/2 t. cinnamon
- 1 T. grapeseed oil
- 1 T. cinnamon
- 2 T. honey
For the Muffins
- Whisk together the almond flour, baking powder, cinnamon, and salt in a large mixing bowl.
- In a small mixing bowl whisk together the egg whites, vanilla, honey, and mashed bananas.
- Add the wet ingredients to the dry ingredients and fold together until combined.
For the Filling
- Combine the almond butter, cinnamon, and honey until combined.
- Slice the banana into 12 slices.
For the Topping
- Whisk together the oil, cinnamon, and honey in a small dish.
Assembling and Baking the Muffins
- Preheat oven to 300 degrees.
- Line a muffin pan with 12 liners.
- Spoon a tablespoon or two of the muffin batter into each muffin cup.
- Add a spoonful of almond butter mixture to each muffin cup and top with a slice of banana.
- Add the remaining muffin batter to cover the top of each muffin.
- Spoon about a 1/4 to 1/2 teaspoon of the cinnamon topping onto the top of each muffin.
- Bake the muffins in the oven at 300 degrees for about 30 minutes or until a toothpick comes out clean.
- Cool the muffins on a wire rack.
- Muffins are best eaten the same day or they can be frozen once they are cooled completely for a later date.