It’s a happy morning because I’m starting my morning with muffins! Yummmm. And I’ve also been ending my day with muffins – the perfect dessert, alongside a scoop of peanut butter and/or ice cream or yogurt!
Who doesn’t like muffins, especially when they’re bursting with chocolate, banana and almond butter flavors? I don’t know about you, but those are some of my favorite flavor combinations.
These muffins have no added sugar. We can thank the wonderful bananas for that. Also, these are gluten free if you make sure to use GF oats! I didn’t test this, but I assume it would work similarly with a flax egg to make it vegan. They are nutritious enough to start your day with, or even fuel yourself through the day – they are perfect in snack form for those “on the go” moments!
These also have more protein than your typical store bought muffin, and have healthy fats from the almond meal and almond butter.
We’ve been going through these reallllly fast in our house. Like realllly fast. Like grab a couple when in the kitchen and walking out the door, gone in 1-2 days fast. I’ve made them as both muffins and cookies, but since the almond meal makes the texture much softer, I think they’ve faired butter as muffins.
Ed will politely ask, “Can I finish these?” And then he sneaks them, thinking I don’t see him. For the record, I’m quite protective of my creations and I want to make sure I get enough, but I have to fuel this running obsessed man, so I agree to share and then end of making another batch or three because there’s never enough.
These are super easy to make. And here’s a neat trick – the acidic apple cider vinegar helps the muffins rise. You don’t taste it at all! Pop them in the oven for 20ish minutes, and then good luck waiting patiently for them to cool. They have a perfect inside gooey, soft texture.
My favorite way to enjoy these babes are with MORE almond butter or peanut butter – I can really never decide.
- 1 cup almond meal
- ½ cup oat flour + 1 tbsp (or whatever is leftover in blender)
- 1 tsp baking soda
- ½ tsp sea salt
- ¼ tsp cinnamon
- 2 banana, mashed
- 2 eggs
- 1 tbsp ACV
- 1 tsp vanilla extract
- 2 tbsp almond butter
- 2 tbsp almond milk
- ½ cup pb chips (I used ½ peanut butter chips, ½ chocolate chips)
- Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray the inside of the liners with nonstick cooking spray
- In large bowl, whisk together almond meal, oat flour, baking soda, sea salt, cinnamon
- In a separate bowl, mix together mashed bananas, eggs, ACV, vanilla extract, almond butter, almond milk.
- Add dry ingredients to wet ingredients and stir until combined. Fold in chocolate chips.
- Bake for 21-23 minutes or until toothpick comes out clean. Let them cool. They will harden slightly but they will still have a chewy soft texture, due to the almond meal.
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Nutrition Info (per muffin):
Protein: 5 g
Total Carbohydrate: 14 g
Total fat: 11 g
Fiber: 3 g
Sugars: 8 g
Almond butter or peanut butter? I love both, as long as they’re drippy!
Chocolate chips or PB chips? Chocolate chips