Banana Butter Oat Muffins

This muffin recipe is simple to make and has a good combination of healthy ingredients. These tasty muffins make a quick and filling breakfast (or snack) with the  addition of oats. I made this recipe on the weekend and kept half of the muffins for snacks during school and froze the rest for the following week. I recommend individually wrapping the muffins in saran wrap before freezing them so you can just grab and go when you’re on your way out of the house. Enjoy!

Banana Butter Oat Muffins

1-1/4 cup flour

3/4 cup oats

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/3 cup almond butter (you can use any nut butter cashew, peanut, hazelnut)

2 over-ripe bananas

1 egg

2/3 cup packed brown sugar

1 tsp vanilla

1-1/4 cup milk

Begin by preheating your oven to 375F and greasing a muffin tin or placing liners.

In a bowl, mix flour, oats, baking powder, salt and cinnamon.

In another large bowl, mash bananas. Follow by adding the almond butter and egg mix until combined.

Mix in sugar, vanilla and milk until blended and then add your dry ingredients (batter will be thin.)

Bake the muffins for 20-25 minutes.

And voilà! 

Molly thinks the muffins are alright too


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