These banana almond muffins make a great on-the-go breakfast or snack while breastfeeding!


• 2 ripe bananas, mashed
• 1 tbsp (20ml) maple syrup
• ¼ cup (60ml) almond butter
• ½ cup (55g) spelt flour
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ¼ cup (30g) walnuts


Heat the oven to 350°F (180°C) and line a muffin tray with paper muffin cups.

Mash the bananas with a fork and combine with the maple syrup and almond butter. Fold in the flour, baking powder, and baking soda and mix well.

Divide the batter between the 6 muffin cups. Top each one with the walnuts.

Bake for about 18-20 minutes in the middle of the oven, or until a toothpick comes out clean.

Remove the muffins from the oven and cool completely before serving.