I’ve stated this a million moments and I’ll say it once again: We freaking like muffins. I make them at least once a week for quick on the go breakfasts or snacks. (If you have a look at my muffin archives , you will discover over 20 beautiful, healthy muffin quality recipes.)
Now if you’re not in the muffin train yet, I’m right here to convince you to definitely try these spectacular banana oatmeal muffins. I realize it’s the hottest month of the entire year, but these proteins loaded muffs are waiting to be inhaled. Tony enjoys them pass on with globs of coconut butter (that will be his brand-new obsession).
When creating the recipe for these I needed to be sure they were actually filling, therefore i chose protein and fiber-rich ingredients like almond butter, greek yogurt, oats and eggs. The almond butter replaces any essential oil that would normally be used within a muffin recipe. It also provides a slightly sugary nutty taste and brings the muffins up to 6g of protein per serving! Not too shabby, huh?
To jazz up the muffins, you should use any of your beloved almond butters. My favs consist of Wild Close friends vanilla espresso , Justin’s vanilla almond butter and Barney Butter coconut delicious chocolate In the event that you aren’t into almond butter or have an allergy, feel free to make use of cashew, peanut or sunflower butter!
Raspberry, Almond Butter & Banana Oatmeal Muffins
1 cup white whole wheat grains (can also use whole wheat pastry flour)
1 teaspoon cooking soda
1/2 cup ordinary non-fat greek yogurt
1/3 cup organic creamy almond butter (use your favorite brand!)
1/4 cup honey
2 large eggs
1 teaspoon vanilla
Preheat oven to 350 levels F. Line muffins tins with muffin liners and squirt the inside from the liners with nonstick cooking spray to prevent sticking (yes, that is an important step!).
In a medium bowl, whisk collectively flour, baking soda pop and salt. Reserve.
Inside a blender, add bananas, oats, greek yogurt, almond butter, honey, almond milk, eggs and vanilla. Mix about 30 seconds. Pour wet ingredients into a large bowl, then add dry elements and combine until just combined. Flip in raspberries.
Fill muffin mugs 3/4 of just how full. Bake for 20-23 moments until tops are lightly golden brown. Transfer muffins to wire rack to awesome. Enjoy with extra nut butter at the top!
Feel free to use a different nut butter such as for example: cashew or peanut. Sunflower may also work, but your muffins risk turning green due to the fact that this seed products contain chlorophyll which reacts with the cooking soda/powder in formulas when heated and when cooled, can change green.
I have not tried to create these gluten free, but I’m guessing you could easily sub out the complete wheat flour for oat flour.
I added some strawberry as I really like everything with strawberries.
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