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.
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 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.
My suggestions
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
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.
