I created a fun protein banana muffin last week and my family couldn’t get enough. I thought I would mix up the recipe and add some almond butter, after all – it is banana’s best friend! These turned out deeeelightful! Nothing that will blow your healthy eating. Fills you up big time thanks to the oats and protein from the almond butter. They are super moist and perfect with a cup of tea or your coffee. My kids love them after school or practice as a snack too! Another healthy snack in your 204 arsenal. Would be a fun recipe for a Valentine’s Day treat as well – and totally heart healthy.
This week has been terribly hectic and only promises to continue through the weekend. Pop back each day for quick and easy recipes that I’m making in my own kitchen to keep my own family fed and fueled!
2.5 cups of gluten free old fashioned rolled oats (I used Bob’s Red Mill)
3/4 cup of Greek yogurt
1/3 cup of maple syrup
1 teaspoon baking soda
2 tablespoons of golden flax seed meal (also Bob’s Red Mill)
2 tablespoons almond butter (or peanut butter) I used Justin’s Maple
1 tablespoon of vanilla extract or paste
2 teaspoons of ground cinnamon
Optional mix ins: chocolate chips, nuts, dried fruit
Preheat your oven to 350 degrees. Line your muffin pans or spray with baking spray. First, add your rolled oats and pulse until chopped into a fine powder. Then add the remaining ingredients at once through bananas. Puree until creamy. Then add your optional toppings or mix-ins by hand. Fill each cup about 3/4 of the way filled. Bake for 18 minutes or so. A toothpick inserted will come out clean when done cooking.
Let cool and serve.
— Knead to Cook