Thursday, July 16, 2015

Almond Butter Banana Muffins

Every week I go to the food store and buy a ton of bananas (because everyone eats them)!  But in the summer they get over-ripe really quickly!  When that happens I make Banana Bread or Banana Pancakes!  Well the other day, I had two over-ripe bananas and decided I wanted to make a new recipe!  And these Almond Butter Banana Muffins were born!

These muffins are healthy and delicious!  We use a brand of almond butter called Barney Butter because it's Peanut Free and safe for Lacie!  The texture of consistency of the Barney Butter is perfect for these muffins!

Your Shopping List for the Almond Butter Banana Muffins:

  • 2 cups whole wheat flour
  • 2/3 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 over-ripe bananas, mashed (I use a fork)
  • 1/2 cup almond butter
  • 2 tbsp coconut oil (melted and cooled)
  • 1 egg, beaten
  • 1/3 cup milk
  • 1 cup chocolate chips

Now Let's Make the Almond Butter Banana Muffins:
  1. Preheat your oven to 350 degrees and line 12-18 muffin tins with paper liners
  2. In a large bowl, whisk together the whole wheat flour, sugar, baking powder, and salt
  3. In a separate bowl, whisk together the mashed bananas, almond butter, coconut oil, egg, and milk
  4. Add wet mixture to dry mixture and stir with a spoon until just combined
  5. Fold in the chocolate chips
  6. Divide mixture evenly into prepared muffin tins - this will make 12 to 18 muffins depending on size
  7. Bake in preheated oven for 20 - 25 minutes
  8. Allow muffins to cool for 10 minutes in tins before transferring them to wire racks to cool completely 
  9. Store cooled muffins in airtight container

And just in case you ever wanted to know how I develop my recipes - this is how I write them out (ignore the fact that the paper only has Lacie and Blakely on it...I desperately need new notepads with everyone's names!).

I use this Muffin Tin:

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