This is a breakfast muffin you can choose with confidence! Almonds, bananas and oats come together to create Running With Spoons’ healthy Flourless Banana Bread Muffins. The bananas are high in potassium, fiber, magnesium, Vitamin C and Vitamin B6. The oats contain antioxidants and heart-healthy fiber. Bake up and enjoy!
Flourless Banana Bread Muffins
- 1/4 cup Almond Butter
- 2 large Bananas
- 1 Egg
- 2 tablespoons Honey
- 1/2 cup Old Fashioned or Rolled Oats (certified gluten-free if necessary)
- 1/4 cup Almond Flour/Meal
- 2 tablespoons Ground Flaxseed
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ground Cinnamon
Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy.
Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full.
Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean.
Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Serves: 9 | Serving Size: 1 muffin
Per serving: Calories: 133; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 19mg; Sodium: 78mg; Total Carbohydrate: 16g; Dietary Fiber: 3g; Sugars 8g; Protein: 4g
Nutrition Bonus: Potassium: 186mg; Vitamin A: 1%; Vitamin C: 4%; Calcium: 1%; Iron: 3%
Photo courtesy of Amanda Drozdz. Original recipe can be found on Running With Spoons.