Thursday, September 19, 2013

Banana Oat Almond Butter Muffins

I have a weakness when it comes to breakfast. It's muffins. I love 'em.

There is a problem with muffins, you delicious as they are, in general they are the antithesis of a healthy food. In excess, they are really bad for you.

These muffins, however. These muffins are moist and hearty and a bit better for you than your typical corn, pistachio, or chocolate chip muffin. They are every bit as delicious, the perfect compliment to a warm cup of a coffee.

Whip up a batch of these Banana Oat Almond Butter Muffins on Sunday evening and you will have a perfect on-the-go breakfast for the whole week. These muffins stay fresh for days and are incredibly flavorful!

There is no flour nor eggs in this recipe. Instead, we create delicious/amazing/tasty muffins using oat flour (AKA - rolled oats, pulverized in the food processor), almond butter, pumpkin puree, and mashed ripe bananas. Yum, yum, yum! Oh - extra fancy equipment necessary here. Just a big bowl and a good fork for mixing.

Let's not delay any longer...

Here's what you need for Banana Oat Almond Butter Muffins* (Print Recipe!)

2 very ripe bananas, mashed
1/4 cup pumpkin puree
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup unsalted almond butter
1 1/2 cups oat flour (I ground up 2 cups rolled oats in the food processor to get 1 1/2 cups oat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Here's what you do

Line 6 cavities in a muffin pan with paper liners. Preheat oven to 350 degrees.

Combine the bananas, pumpkin, sugar, vanilla, and almond butter in a big bowl. Mix until smooth. Add the oat flour, baking powder,  baking soda, salt, and cinnamon. Gently stir to combine, being sure not to over-mix.

Using a 1/3 measuring cup, evenly scoop the batter evenly into the prepared muffin pan. I used this recipe to make 6 generously sized muffins. You could also make 12 smaller muffins.

Bake for 18 minutes or until set. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Muffins will last at room temperature stored in an air-tight container for up to 5 days. Enjoy!

*Recipe adapted from Heather Eats Almond Butter

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