Almond Banana Muffins

Hello foodie friends!

It has been such a hectic week for me, and definitely for my Sister, Sandra. I hope you all are finding peace in this chaos, or at least finding mini ways to make the busy weeks more comfortable. One of the best ways I can think of is prepping meals and snacks for the week ahead. Yes, Banana muffins are part of the weekly snacks we make to power through this ‘storm’.  Our banana muffins is essentially similar to making our banana bread, so the ingredients and process will be similar. The main difference is this is bite size!


Dry ingredients:

  • 2 cups of whole wheat flour
  • ½ baking soda
  • ¼ salt
  • 1 tsp of cinnamon powder
  • grounded almond

Wet ingredients:

  • 2 Over ripe Banana – Mashed (the riper the sweeter)
  • ¼ olive oil
  • 1/3 honey (or another sweetener you use)
  • 2 Large eggs
  • 1 tsp of vanilla extract


Direction (extract from our banana bread recipe)

This is a dump and stir kind of recipe, in other words the easy kind, you would also need two separate bowls for this mixture

  • Preheat oven to 350 degrees. Grease and flour pan. I can be a little bit tricky to flour the pan with the oats flours, therefore you can substitute the flour during this step. This process is actually for convenience; I just want my banana bead to fall right out of the pan.
  • Dump (key word) the first part of the ingredient into one bowl, these are the dry ingredient which includes; Oat flour, baking soda, salt and cocoa powder. Whisk these ingredients together, this also adds air to the really dense oat flour.
  • In the second bowl, dump the second part ingredient, the wet ingredient, which includes: Mashed banana, olive oil, honey and eggs. Then whisk it together. If you are wondering, I do all the whisking by hand, its not really hard labour or anything.
  • It’s time for these two ingredient to merge! hooray! Take the dry ingredient and stir it into the wet ingredient, little by little until they are all well mixed.  For this step do not dump all the dry ingredient, because that just makes it harder for you.


  • Now that it is well mixed, dump it into the baking  muffin pan
  • Last but now least, the decoration. This part is optional and really up to your imagination but for mine. I slice a whole banana in half and placed it into the batter, inside part facing up.


The ingredients were able to make 8 large muffins! I added banana and almonds on top as displayed in the above picture. This was a good idea, if I was to say so myself.


This is how the muffin ended up, and it was delicious!

We hope you will try this recipe and also have bite size recipes for hectic weeks!

-Sandra & Betty


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