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 didn’t convince us [but that’s just a matter of taste].
So, here I am with a jar of almond butter that nobody wanted to eat. But out of the question to waste it out! So I decided to find a recipe to use it.
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 differently.
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, are perfect for the whole family.
For another snack idea based on nut butter, I suggest you try my ultra-fast peanut butter cookies with only 3 ingredients.
Almond and Banana Muffins
- 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
- 80 g dark chocolate chips
- sliced almonds
- 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.