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I’ve stated this a million situations and I’ll state it again: I actually freaking love muffins. I make sure they are at least one time a week for quick on the run breakfasts or snacks. (If you have a look at my muffin archives , you’ll find over 20 gorgeous, healthy muffin meals.)

Now if you’re not for the muffin train yet, I’m here to convince you to try these spectacular banana oatmeal muffins. I recognize it’s the hottest month of the year, but these proteins packed muffs are waiting around to become inhaled. Tony enjoys them pass on with globs of coconut butter (which might be his new obsession).

When creating the recipe for these I wanted to be sure they were in fact filling, so I chose proteins and fiber-rich ingredients like almond butter, greek yogurt, oats and eggs. The almond butter replaces any oil that would normally be used within a muffin formula. It also adds a slightly lovely nutty flavor and brings the muffins as much as 6g of protein per serving! Not really too shabby, huh?

To jazz up the muffins, you should use any of your favorite almond butters. My favs consist of Wild Close friends vanilla espresso , Justin’s vanilla almond butter and Barney Butter coconut delicious chocolate In the event that you aren’t into almond butter or possess an allergy, experience free to make use of cashew, peanut or sunflower butter!

Raspberry, Almond Butter & Banana Oatmeal Muffins

Prep period:

10 mins

Cook period:

20 mins

Total time:

30 mins


1 cup white whole wheat grains (can also use whole wheat pastry flour)

1 teaspoon baking soda

1/2 cup basic nonfat greek yogurt

1/3 cup organic creamy almond butter (use your preferred brand!)

1/4 cup honey

2 large eggs

1 teaspoon vanilla


Preheat oven to 350 degrees F. Should you have just about any queries with regards to wherever as well as how you can make use of stuffed zucchini boats with couscous, you possibly can e-mail us from our web site. Line muffins tins with muffin liners and squirt the inside from the liners with non-stick cooking spray to avoid sticking (yes, this is an important step!).

In a moderate bowl, whisk collectively flour, baking soda pop and salt. Set aside.

In a blender, add bananas, oats, greek yogurt, almond butter, honey, almond milk, eggs and vanilla. Blend about 30 secs. Pour wet ingredients into a large bowl, then add in dry ingredients and combine until just combined. Collapse in raspberries.

Fill muffin mugs 3/4 of just how full. Bake for 20-23 mins until tops are gently golden brownish. Transfer muffins to cable rack to awesome. Enjoy with extra nut butter at the top!

Feel free to work with a different nut butter such as: cashew or peanut. Sunflower will also work, however your muffins may turn green due to the fact that this seeds contain chlorophyll which reacts with the baking soda/powder in formulas when heated and when cooled, can change green.

I have not tried to make these gluten free of charge, but I’m guessing you could easily sub out the whole wheat flour for oat flour.

xo, Skylar

I actually added some strawberry as I love everything with strawberries.

Categories: Recipes