Banana Almond Butter Breakfast Muffins
You all know by now that banana and almond butter is one of my all-time favorite combinations; something I am constantly looking to include in recipes as a vehicle for this delicious flavor bomb. As someone who also loves baked goods, but hates dealing with the "are these gluten free?" question and time spent trying to figure out what sugars have been added into them, I've pretty much cut them out of my breakfast routine. Instead of deciphering whether or not the local coffee shop is serving basically cake and calling it a breakfast muffin, I decided to get to my kitchen and make my own. These babies are gluten and dairy free and are only sweetened with a bit of maple syrup. They also can be made vegan by using a flax egg (don't hate on this method til you try it!). My favorite way to enjoy them: nice and warm, cut in half, and filled with a layer of almond butter and some extra banana. BAM!
Ingredients (makes 12 muffins):Wet ingredients:
Banana (1 ½) – browned and ripe
Ground flaxseed (2 tablespoons) or Eggs (2)
Almond milk (¾ cup)
Coconut oil (¼ cup) - melted
Maple syrup (1 tablespoon)
Almond butter (¼ cup)
Vanilla extract (1 teaspoon)
Dry Ingredients:
Almond flour (1 ½ cups)
Rolled oats (1 cup)
Baking soda (1 teaspoon)
Baking powder (1 teaspoon)
Cinnamon (1 teaspoon)
Special Equipment: muffin trayDirections:
If choosing to make this recipe vegan - make the 2 flax eggs
Combine 2 tablespoons of ground flaxseed with 6 tablespoons of water and allow to sit for ~5-10 minutes
Combine the 2 (flax or regular) eggs with all of the wet ingredients in a bowl
Mix all of the dry ingredients in a separate bowl
Combine the bowl of dry and wet ingredients and fold together
Pour the mixture in to the muffin tray and bake at 375 for ~25 minutes or until the tops begin to brown and the center is cooked through
Enjoy warm with additional peanut butter on top!
Allergen Information:
Gluten Free
Grain Free
Dairy Free
Vegan (optional)
Refined Sugar Free