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
Popeye Muffins
Breakfast Oat Muffins
Almond Butter Muffins
Ingredients
- 1 c old fashioned oats
- 1/2 c almond butter
- 2 bananas
- 2 eggs
- 1/4 c agave
- 1/2 c almond milk
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp pumpkin spice
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/3 c chocolate chips, optional
Instructions
- Preheat oven to 350 degrees.
- Line a muffin tin with cupcake liners and spray with non-stick cooking spray.
- In a blender, combine the oats, almond butter, bananas, eggs, agave, almond milk, cinnamon, baking soda, pumpkin spice, salt, and vanilla extract.
- Blend on high for 30-45 seconds until you have a smooth and creamy texture.
- Pour into muffin tin, about 3/4 of the way in each liner.
- Top with chocolate chips on each muffin.
- Bake 15-18 minutes or until a toothpick comes out clean from the center.
- Remove from oven and let cool for 5 minutes before transferring to wire rack.
- Store in an airtight container for up to 5 days in the refrigerator.
Notes
**To make gluten free - substitute oats for gluten free old fashioned oats.
**To make vegan:
1. Substitute for eggs - 1 Tbsp ground flax seeds and 2 Tbsp water.
Here are the tools I used for this recipe:
