Baking/ Cake/ Healthy choice

Almond and Banana Muffins

Muffins banane amande

Piece of life

I told you some weeks ago about my love for peanut butter. Well, I let myself be tempted to try almond butter and, unfortunately, it clearly didn’t convince us [but that’s just a matter of taste].

So, here I am with a jar of almond butter that nobody really wanted to eat. But out of question to waste it out! So I decided to find a recipe to use it.

My advice

When you don’t like a product and you don’t want to consume it as it is, look for a recipe to prepare it in a different way.

About the almond and banana muffins

So, I looked for a recipe to use my almond butter, and I told myself that a muffin recipe for my kids’ snack should fit well. So, I decided to try out the muffin recipe from Del’s cooking twist. The original recipe is sugar-free, I changed it a bit and the result is delicious. Soft and tasty muffins, rich in fibres and low in sugar, perfect for the whole family.

My suggestions

For another snack idea based on nut butter, I suggest you try my ultra-fast peanut butter cookies with only 3 ingredients.

Muffins banane amande

Almond and Banana Muffins

A delicious and healthy snack, rich in fibers and low in sugar.
Course: Pastry
Keyword: Cooking with kids, Easy recipe, Gourmet recipe
Portions 12 muffins
Prep Time: 10 minutes
Cooking Time: 30 minutes
Print Recipe

Équipements

Ingredients

  • 120 g natural almond butter
  • 120 g natural greek yogurt
  • 120 g fast-cooking oatmeal
  • 2 bananas (very ripe) (fresh or unfrozen)
  • 40 g brown sugar (or cassonade)
  • 1/2 coffee spoon baking soda
  • 1 sachet yeast
  • 1 egg

Optionnel

  • 80 g dark chocolate chips
  • sliced almonds

Instructions

  • Preheat the oven to 180°C (350°F).
  • Place bananas in a bowl, mash them roughly.
  • Add the yogurt, the almond butter and the egg. Mix.
  • In other bowl, mix the dry ingredients: the oatmeal, the sugar, the baking soda and the salt.
  • Pour the dry ingredients over the liquid ones, add the chocolate chips and mix.
  • Pour the mixture into the muffin molds, cover with the sliced almonds. Bake for 30 minutes.

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