Almond Butter Raisin Muffins {grain-free & sugar-free}

I vividly remember the first successful almond muffins I made. It was the winter of my third year of law school. I studded the batter with blueberries and raspberries, then lined my muffin tins with little squares of parchment paper. 

I took pictures on the floor of my tiny apartment, stealing a few bites between shots. I was ecstatic that I could make fluffy muffins with no flour (not even that gluten-free flour blend). 


Now, three year later, I'm seeing more and more almond flours, coconut flours, chickpea flours... they are everywhere and I couldn't be more excited! Grain-free flours allow people to get creative in the kitchen; using whole, real ingredients in new ways.    

This muffin recipe I'm sharing today is pretty much magic. You simply blend bananas with almond butter - and it transforms into muffins in about 13 minutes, no less! I like to add cinnamon and raisins to give these little guys a sweet kick since I don't add sugars or sweeteners. But, feel free to omit it and just add a touch of vanilla extract instead. 


These are easy, portable and oh-so-nutritious. 

Almond Butter Raisin Muffins

(Makes 1 dozen regular muffins)

  • 2 large ripe bananas (or 3 small)

  • 1 cup almond butter

  • 2 large eggs

  • 1/2 teaspoon fine salt

  • 1 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon, optional

  • 1/2 cup seedless raisins, optional


  1. Preheat oven to 375 degrees and spray muffin tins with non-stick spray.

  2. In the bowl of a large food processor, blend the bananas until creamy. Add in the almond butter and cream together. Note: You can also do this in a mixer, just make sure you mash the bananas prior to mixing with almond butter.

  3. Add the eggs, salt, baking soda, and cinnamon and mix until combined.

  4. Pour into a large bowl and stir in the raisins, if using.

  5. Using as ice cream scoop, scoop the batter into the sprayed muffin tins.

  6. Place in the oven and bake for about 12-13 minutes, until the tops are golden brown.

  7. Let cool for about 5-10 minutes in the muffin tins, then take out and let cool completely on a wire rack. I use a knife and go around the edges of the muffins so they release from the tins easier.

  8. Store in an airtight container in the refrigerator for one week. Or at room temperature, if eaten within a few days. You can also freeze any extras.


When you don't want to slice a loaf of homemade bread or you need something portable to take to work. That's when muffins save the day.

Split one of these open and spread with almond butter and sliced strawberries.