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Almond Butter-Stuffed Banana Bread Bites

Developed by Culinary Culture on behalf of the Almond Board of California Almond flour, oat flour, banana and warm seasonings combine to form these soft-baked banana bread bites! These are stuffed with a core of delicious, smooth banana almond butter to make a healthy, satiating snack that’s great for the whole family.

Difficulty

Easy

Ingredients
Serves: 48 muffins (3 muffins per serving)
For the Banana Bread Batter – Makes 816g
  • 124.39g Oat Flour
  • 95.12g Almond Flour
  • 2.93g Baking Powder
  • 1.83g Baking Soda
  • 1.83g Cinnamon, Ground
  • 1.60g Sea Salt, Fine
  • 256.10g Banana Puree
  • 153.66g Whole Eggs
  • 131.71g Date Syrup
  • 43.90g Vegetable Oil
  • 2.93g Vanilla Extract
For the Banana Almond Butter Filling – Makes 192g
  • 43.28g Dates
  • 43.28g Water, Boiling
  • 57.71g Almond Butter, Light-Roasted, Blanched, Smooth
  • 46.17g Banana Puree
  • 1.56g Sea Salt
For Almond Butter-Stuffed Banana Bread Bite Assembly
  • 816g Banana Bread Batter
  • 192g Banana Almond Butter Filling
  • 25g Blanched Diced Almonds
Equipment
  • Stand mixer with whisk attachment
  • Whisk
  • High shear blender
  • Pastry bag
  • Small muffin mold
Preparation
For the Banana Bread Batter
  1. Blend together oat flour, almond flour, baking powder, baking soda, cinnamon and sea salt in a clean, dry bowl.
  2. Blend together banana puree, eggs, date syrup, vegetable oil and vanilla extract on medium power 1 minute using a stand mixer fitted with a whisk attachment.
  3. Add dry ingredients to wet ingredients in bowl of stand mixer fitted with a whisk attachment and blend to combine, about 1 minute.
For the Banana Almond Butter Filling
  1. Combine dates and boiling water and rest until softened, about 10 minutes. Puree together into a smooth paste using a high shear blender.
  2. Blend together date paste, almond butter, banana puree, and sea salt using a high shear blender.
  3. Pipe into 4g discs using a pastry bag with no tip. Wrap tightly. Freeze or blast chill until firm, about 1 hour.
To assemble the Almond Butter-Stuffed Banana Bread Bites
  1. Drop 7g batter into each cup of a small muffin mold.
  2. Top each muffin with one 4g disc of frozen banana almond butter filling.
  3. Top with each muffin with 10g batter.
  4. Top with each muffin with 0.5g chopped almonds.
  5. Bake at 325 F in a standard oven until center reaches 200*F, about 12 minutes.
  6. Cool 10 minutes at ambient temperatures and remove from pan. Cool completely on wire racks, about 30 minutes. Transfer to airtight container and seal. These muffins last 3 days at room temperature, 1 week refrigerated, and 1 month frozen.
Nutritional Info
Per Serving
NAME AMOUNT
Calories 180
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 35mg
Sodium 105mg
Total Carbohydrate 19g
Dietary Fiber 3g
Total Sugars 10g (Includes 7g Added Sugars)
Protein 5g
Vitamin D 0mcg
Calcium 43mg
Iron 1mg
Potassium 238mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.