Banana Almond Muffins

This recipe is a modification of the banana muffin recipe from “The Fruit Kitchen” by Emma Summer. I made these for breakfast and we had some for dessert at supper.

Makes 12 Muffins


  • 2 cups King Arthur all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 3 large ripe bananas
  • 1 large egg
  • 1/2 cup brown sugar, packed
  • 1/4 cup of vegetable oil or any neutral oil
  • 3/4 cup of raw almonds, divided into 1/2 cup and a 1/4 cup


Regular sized muffin pan, paper cupcake liners, two medium sized bowls, sturdy fork, measuring cups and spoons, a soup spoon, wire rack for cooling


  1. Preheat the oven to 375 degrees F.
  2. Line 12 muffin cups with the paper cupcake liners.
  3. In one medium sized bowl, combine the dry ingredients – flour, baking powder, baking soda, salt, and cinnamon.
  4. In the other medium sized bowl, mash the bananas with the fork until they are creamy. Some lumps are okay.
  5. Beat in the egg, sugar, and oil into the mashed bananas with the fork. The mixture should look homogeneous.
  6. Stir in 1/2 cup of the almonds into the banana mixture.
  7. Add the dry ingredients to the banana mixture and stir just until blended.
  8. Using the soup spoon, fill the muffin cups 2/3 full.
  9. Sprinkle the tops of the muffins with the 1/4 cup of almonds. The almonds on top will toast will the muffins bake.
  10. Place the muffin pan in the center of the oven and bake for 20-25 minutes (The tops should spring back when lightly touched.)
  11. Transfer the muffins to the wire rack for cooling.
  12. Serve warm and, if you like split and spread with butter.


8 thoughts on “Banana Almond Muffins

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