These muffins are a delightful combination of banana and almond butter, perfect for a healthy snack or breakfast.
Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the light brown sugar, creamy almond butter, mashed ripe bananas, and the large egg. Mix until smooth.
Ensure the bananas are well mashed for a smoother batter.
In another bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Overmixing can make the muffins dense instead of fluffy.
Divide the batter evenly among the muffin tin cups.
Filling each cup about three-quarters full ensures even baking.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Check the muffins at the 15-minute mark to avoid overbaking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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