These Banana, Almond Butter & Raspberry Muffin Bars are deliciously moist and flavourful thanks to the batter which is loaded with banana, swirls of almond butter and chunks of raspberries. They are perfect for a quick and easy breakfast on the go or mid afternoon snack. These Paleo Muffin Bars are Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal. 

Paleo Muffin Bars

Now that there is a new baby in the house, I am all about the make ahead breakfasts that I can quickly grab when I have a few free minutes. These Paleo Muffin Bars are a fun spin on a muffin and are practically foolproof to make. The batter is a blend of mashed banana and almond butter which results in a richly flavoured and super moist bar. Raspberries scattered throughout the bars add a delicious burst of sweetness and a bit of texture. There is something about a bar form of a muffin that I just love and I think you will too. 

Banana, Almond Butter & Raspberry Muffin Bars

Why you are going to love these Paleo Muffin Bars:

  • They are a great make ahead bar that you can enjoy throughout the week for breakfast on the go or a mid afternoon snack.
  • They are a cross between banana bread and a raspberry muffin with hints of almond butter blended into the batter
  • These bars are super moist and have a wonderful dense texture
  • They are Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal, but you would never know!

Banana, Almond Butter & Raspberry Muffin Bars

Can I use frozen rather than fresh raspberries in these bars?

Yes you absolutely can! As a general rule when using frozen berries in baking I recommend rinsing the berries before adding them to the batter to prevent the colour from bleeding into the batter. I would also recommend baking the bars for a few minutes longer due to the extra liquid the frozen berries release into the batter. 

 

 

 

 

Banana, Almond Butter & Raspberry Muffin Bars

Ways to modify this recipe:

  • Switch up the berries: You could swap the raspberries for blueberries, strawberries, cherries or blackberries. 
  • Use a different nut butter: the almond butter can be substituted for any other type of nut butter such as peanut butter, pecan butter or macadamia butter. Alternatively you could use a nut free butter such as tahini or sunflower butter.
  • Make muffins: feel free to pour the batter into a muffin tin, just increase the baking time by 3-5 minutes to ensure the muffins fully cook through. 

Paleo Muffin Bars

 

How to store these Paleo Muffin Bars:

These Muffin Bars are best stored in an airtight container in the fridge for up to 5 days. While they can be stored at room temperature on the counter, due to their high moisture content, they will go bad quite quickly. They can also be kept in the freezer for up to 4 months. 

Paleo Muffin Bars

Here are a few more muffin recipes you will love:


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Banana, Almond Butter & Raspberry Muffin Bars

Every Last Bite
These Banana, Almond Butter & Raspberry Muffin Bars are deliciously moist and flavourful thanks to the batter which is loaded with banana, swirls of almond butter and chunks of raspberries. They are perfect for a quick and easy breakfast on the go or mid afternoon snack.
2 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Diets Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal
Servings 8
Calories 236 kcal

Ingredients
  

  • 2 very ripe bananas
  • 1/3 cup unsweetened almond butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup honey
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 1/4 cups raspberries

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
  • In the bowl of an electric mixer combine the banana, almond butter, eggs, vanilla and honey and mix until the banana is beaten into a smooth consistency.
  • Add in the baking soda, salt, almond flour and coconut flour and mix until well combined. Break the raspberries in half/small pieces and fold 1 cup of them into the batter.
  • Pour the batter into an 8 x 8 inch baking dish lined with parchment paper. Arrange the remaining 1/4 cup of raspberries over the top of the batter. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. If the top of the bars begins to brown too quickly when baking place a piece of parchment paper overtop.
  • Allow to cool before removing from the baking tray and cutting into squares. Store in an airtight container in the fridge.
Nutrition
Calories: 236kcalCarbohydrates: 24gProtein: 7gFat: 14gSodium: 162mgFiber: 5gSugar: 11gCalcium: 79mgIron: 1mg
Tried this recipe?Leave a comment below and let us know how it was!