I’ve said this a million moments and I’ll state it again: We freaking like muffins. I make sure they are at least one time a week for quick on the run breakfasts or snack foods. (In the event that you check out my muffin archives , you will discover over 20 gorgeous, healthy muffin formulas.)
Now if you’re not in the muffin teach yet, I’m here to convince you to try these spectacular banana oatmeal muffins. I recognize it’s the most popular month of the year, but these proteins loaded muffs are waiting to become inhaled. Tony loves them pass on with globs of coconut butter (which might be his brand-new obsession).
When making the recipe for these I wanted to make sure they were actually filling, therefore i chose proteins and fiber-rich ingredients like almond butter, greek yogurt, oats and eggs. The almond butter replaces any oil that could normally be utilized within a muffin recipe. It also adds a slightly lovely nutty taste and brings the muffins as much as 6g of proteins per serving! Not really as well shabby, huh?
To jazz up the muffins, you can use any of your favourite almond butters. My favs include Wild Friends vanilla espresso , Justin’s vanilla almond butter and Barney Butter coconut chocolate If you aren’t into almond butter or possess an allergy, feel free to use 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 simple nonfat greek yogurt
1/3 cup natural creamy almond butter (use your preferred brand!)
1/4 glass honey
2 large eggs
1 teaspoon vanilla
Preheat oven to 350 degrees F. Line muffins tins with muffin liners and aerosol 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 and salt. Reserve.
Within a blender, add bananas, oats, greek yogurt, almond butter, honey, almond milk, eggs and vanilla. Blend about 30 mere seconds. Pour wet ingredients into a huge bowl, then add in dry elements and blend until just combined. Flip in raspberries.
Fill muffin cups 3/4 of just how whole. Bake for 20-23 mins until tops are lightly golden brown. Transfer muffins to wire rack to awesome. Enjoy with extra nut butter on top!
Feel absolve to work with a different nut butter such as for example: cashew or peanut. Sunflower will also work, but your muffins risk turning green because of the fact that this seeds contain chlorophyll which reacts using the cooking soda/powder in formulas when heated and then when cooled, can change green.
I have not tried to make these gluten free, but I’m guessing you can easily sub out the whole wheat flour for oat flour.
I added some strawberry as I really like everything with strawberries.
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