Almond Butter Banana Muffins
During the football season I like to make my husband a treat for either GAME Day or the night before. I only do it on home game weekends when he is able to enjoy it. And because those weekends we can actually enjoy the treats together.
Last weekend I made these Muffins. I didn't know what they were going to taste like, but I thought, what the heck lets try it! OMG were they amazing. MOIST and delicious! I added chocolate chips to them and when you bit into the muffins the chocolate chips melted in your mouth!
These muffins were a HIT with my hubby and they were plant based! So it was WIN WIN in my books. Plus his team WON their home opener so it was a great weekend in the Yahner Household!!
Oh and don't worry. I will be making these again. They didn't last even 24 hours!!! And it was a great use to my OVER RIPE bananas that I didn't want to waste!
Ingredients
- 1 cup natural Almond butter
(can use any Nut butter)
- 2 large eggs
- 2 medium sized very ripe bananas
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 2 tablespoons honey (optional, but I added it!)
- Optional toppings of choice: dark chocolate chips, coconut, raisins, craisins
Instructions
- Preheat oven to 400 degrees.
- Place ingredients in the blender and blend until well mixed.
- Pour batter into muffin tin greased with cooking spray or coconut oil.
- Add a variety of toppings into each muffin spot and stir.
- Cooking time varies- 9-11 minutes for regular muffins
- I got 12 big muffins out of them. You can do mini muffins if you would like too.
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