It’s been a long time, I know, but I’m back, and I have an amazing recipe for you! I was so excited at the idea of this recipe, and even more excited when I tasted the finished product. These banana muffins are perfectly moist, flavourful and addicting! The best part about them is that they contain almond butter instead of oil or butter, and that they contain oats rather than flour. You don’t even taste the almond butter, it just acts as a fat in place of the traditional less healthy ones. You HAVE to try these, I am begging you! They are probably the best banana muffins I have ever had, and I don’t have to feel as guilty when eating them. The protein from the almond butter and the whole grains from the oats make these a great breakfast. I like to enjoy one alongside some yogurt for a quick nutritious breakfast.
You could try subbing peanut butter for the almond butter, but use the natural kind (ingredients should only include peanuts and maybe salt). If you’re not on the almond butter train yet, get on it! You’ll never look back, I promise!
Almond Butter Banana Muffins
Adapted from Heather Eats Almond Butter
- 3 ripe mashed bananas
- ¼ cup almond butter (or any nut butter)
- ½ cup sugar
- 1 egg white
- 1 tsp vanilla
- 1 ½ cups oat flour (pulse 2 cups old fashioned oats in food processor**)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt (leave out if using salted nut butter)
- ½ cup chocolate chips
Stir together bananas, almond butter, sugar, egg white and vanilla until combined and creamy. In a separate bowl combine oat flour, baking powder, baking soda and salt. Slowly add dry mix into wet mixture, stirring just to combine. Stir in chocolate chips.
Pour into paper lined or greased muffin pan. Bake at 350 degrees for 18-20 mins until a toothpick comes out clean.
**To make oat flour, put 2 cups of old fashioned oats (the big flake ones, not the instant kind) into a food processor and pulse a few times until they are broken up. I didn’t blend mine until it was powdery like flour, I left a bit of texture, but it’s entirely up to you how fine you want the oats to be.