These healthy almond butter muffins are the perfect tasty treat. They are perfect to add in the lunchbox for a snack or dessert, or even to eat for breakfast.
Making muffins for breakfast or taking it for school pick up snack is the best. They are easy to transport, I know the girls will eat them, and I can bake a batch ahead of time. My favorite part… each muffin is filled with 5 grams of protein and plenty of fiber from the bananas. Which means I don’t feel bad when the girls want more than one! It’s a win-win situation for the girls and I.
So when I made these muffins, I didn’t have any ripe bananas in the house. Ok I had some in the freezer but I didn’t want to use those. Anyways, I used bananas that were ripe enough to eat but not the over ripe ones people generally use to bake. I was ok with this for two reasons. One, note having the over ripe bananas actually cuts down on the sugar content in each muffin. Two, I wanted the almond butter to shine through not the banana. And I’ll tell you what, it did! Each glorious bite hit the sweet craving melting in my mouth with a hint of creamy almond butter.
If you’re eating these the next day, I recommend warming them up slightly and having them with a cup of coffee or chai. If you are giving them to your family for breakfast, try adding some yogurt or eggs and fruit to the meal to bulk it up a little.
Looking for more muffin recipes? Check out some of these:
Chai Spice Pumpkin Muffins
Breakfast Oat Muffins