Banana Almond Muffins


  • 2 medium bananas (the browner the better)
  • 1/4 cup maple syrup 
  • 1/4 cup Forty Thieves Almond Butter Smooth
  • 1/2 cup GF Flour
  • 1 tsp baking powder
  • pinch salt



Preheat oven to 180 degrees and line a muffin tin with liners or grease with coconut oil.
In a blender add banana, maple syrup and Forty Thieves Almond Butter and blend until smooth. (Alternatively, you can mash with a fork and mix by hand).
Add flour, baking powder and salt and pulse again to combine.
Spoon mixture evenly into the muffin tray and top with dehydrated banana, chopped nuts or choc chips.
Bake for 16-18 minutes or until golden brown on top and tops spring back to the touch.

Recipe & Images by Nicky Skinner



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