I’ve stated this a million times and I’ll state it once again: We freaking love muffins. I make sure they are at least one time a week for quick on the run breakfasts or snack foods. (If you have a look at my muffin archives , you will discover over 20 gorgeous, healthy muffin quality recipes.)
Now if you’re not over the muffin train yet, I’m here to convince you to definitely try these spectacular banana oatmeal muffins. I realize it’s the most popular month of the year, but these protein packed muffs are waiting to become inhaled. Tony enjoys them spread with globs of coconut butter (which might be his new obsession).
When making the recipe for these I wanted to make sure they were in fact filling, so I chose proteins and fiber-rich ingredients like almond butter, greek yogurt, oats and eggs. The almond butter replaces any essential oil that could normally be utilized in a muffin formula. It also adds a slightly sweet nutty flavor and brings the muffins as much as 6g of proteins per serving! Not as well shabby, huh?
To jazz up the muffins, you can use any of your beloved almond butters. My favs include Wild Close friends vanilla espresso , Justin’s vanilla almond butter and Barney Butter coconut delicious chocolate If you aren’t into almond butter or have an allergy, experience free to use cashew, peanut or sunflower butter!
Raspberry, Almond Butter & Banana Oatmeal Muffins
Prep time:
10 mins
Cook time:
20 mins
Total time:
30 mins
Ingredients
1 cup white whole wheat grains (can also use whole wheat grains pastry flour)
1 teaspoon baking soda
1/2 cup plain non-fat greek yogurt
1/3 cup natural creamy almond butter (use your preferred brand!)
1/4 cup honey
2 large eggs
1 teaspoon vanilla
Instructions
Preheat oven to 350 degrees F. Line muffins tins with muffin liners and spray the inside of the liners with nonstick cooking spray to avoid sticking (yes, this is an important step!).
In a medium bowl, whisk collectively flour, baking soda pop 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 dry elements and combine until just combined. Flip in raspberries.
Fill muffin cups 3/4 of just how full. Bake for 20-23 a few minutes until tops are gently golden dark brown. Transfer muffins to cable rack to awesome. Enjoy with extra nut butter at the top!
Feel absolve to work with a different nut butter such as for example: cashew or peanut. Sunflower may also work, however your muffins risk turning green due to the fact that the seeds contain chlorophyll which reacts using the baking soda/powder in recipes when heated and when cooled, can turn green.
I have not really tried to create these gluten free of charge, but I’m guessing you can easily sub out the complete wheat flour for oat flour.
xo, Skylar
I added some strawberry as I love everything with strawberries.
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