I must say, we had an extremely exciting weekend because…
I’ve said this a million instances and I’ll state it once again: I actually freaking like muffins. I make sure they are at least one time a week for quick on the go breakfasts or snack foods. (If you have a look at my muffin archives , you’ll find over 20 gorgeous, healthy muffin dishes.)
Now if you are not within the muffin train yet, I’m here to convince you to definitely try these spectacular banana oatmeal muffins. I recognize it’s the most popular month of the entire year, but these proteins packed muffs are waiting around to be inhaled. Tony loves them spread with globs of coconut butter (which might be his brand-new obsession).
When making the recipe for these I needed to be sure they were actually filling, so 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 formula. It also adds a slightly nice nutty flavor and brings the muffins as much as 6g of protein per serving! Not really 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 chocolates In the event that you aren’t into almond butter or possess an allergy, experience free to make use of cashew, peanut or sunflower butter!
Raspberry, Almond Butter & Banana Oatmeal Muffins
Prep period:
10 mins
Cook period:
20 mins
Total time:
30 mins
Ingredients
1 cup white whole wheat grains (can also use whole wheat grains pastry flour)
1 teaspoon cooking soda
1/2 cup basic nonfat greek yogurt
1/3 cup organic creamy almond butter (use your preferred brand!)
1/4 glass honey
2 large eggs
1 teaspoon vanilla
Instructions
Preheat oven to 350 levels F. Line muffins tins with muffin liners and squirt the inside from the liners with nonstick cooking spray to avoid sticking (yes, this is an important stage!).
In a moderate bowl, whisk together flour, baking soda pop and salt. Set aside.
Inside a blender, add bananas, oats, greek yogurt, almond butter, honey, almond milk, eggs and vanilla. Blend about 30 seconds. Pour wet ingredients into a huge bowl, then add in dry elements and combine until just combined. Fold in raspberries.
Fill muffin cups 3/4 of just how whole. Bake for 20-23 minutes until tops are gently golden brownish. Transfer muffins to wire rack to cool. Enjoy with extra nut butter on top!
Feel free to use 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 with the baking soda/powder in dishes when heated and when cooled, can turn green.
I have not really tried to make 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 really like everything with strawberries.
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