Almond-Butter Banana Crunch Cups
A fast, low-yeast-friendly breakfast with a sweet, crunch. Almond butter, banana, and crisped edges deliver indulgence without oats, ideal for a quick morning treat that stays light on yeast-related concerns.
- Prep Time: 15 min
- Cook Time: 10 min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- 2 tablespoons almond butter
- ⅔ large ripe banana, sliced
- 2 tablespoons chopped almonds
- 1 ⅓ tablespoons honey
- ⅔ teaspoon vanilla extract
- ⅔ 1/4 teaspoon ground cinnamon
- ⅔ 1/2 cup crushed wholegrain cereal or crisped rice (optional for crunch)
- ⅔ Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with parchment cups.
- Mix almond butter, honey, vanilla, cinnamon, and salt in a bowl until smooth.
- Divide mixture into 3 cups, press to form a base, then layer with banana slices.
- Top with chopped almonds and optional crushed cereal; bake 8–10 minutes until set and edges are golden.
- Let cool slightly, then serve warm or at room temperature.
Chef’s Pro Tips
- Use very ripe bananas for extra sweetness and creaminess.
- Chill cups for a firmer bite if you prefer crunch.
- Swap almonds with chopped pecans for variation.
Serving Suggestions
Pair with a small fruit salad or a glass of almond milk for a complete morning meal.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat briefly before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 8 |
| carbohydrates | 28 |
| fat | 20 |
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