Banana and Almond Vanilla Muffins

banana and almond vanilla muffins

As Eleanor Ozich from Petite Kitchen states, these muffins are “perfectly simple, naturally sweet and tremendously easy to devour, these wholesome little muffins are fantastic for a quick breakfast on the go, kids’ lunch boxes, or smeared with butter as an afternoon tea treat. The recipe is ridiculously easy to prepare and can be easily adapted.” 

Here is my version of the recipe she shared with Viva (NZ Herald).


2 ripe bananas

3/4 cup peanut butter (Eleanor suggests Almond butter)

2 heaped Tbsp butter (Eleanor suggests extra virgin coconut oil)

1 tsp vanilla extract (Eleanor suggests pure vanilla bean paste)

1 Tbsp apple cider vinegar

3 free range eggs

1 tsp baking soda

1/4 cup almond meal for sprinkling


Preheat oven to 180 C and grease.

Place all ingredients except almond meal in a food processor. Process until smooth, then divide between muffin tins 
or cases.

Sprinkle each muffin generously with almond meal.

Bake for 15-20 minutes, or until a skewer comes out clean when inserted.

The recipe makes 12 small muffins or 8 large.