Muffins. Not just for breakfast anymore. Your kids will greatly appreciate this in their lunchbox or for an after school snack, just as much as you’ll enjoy grabbing one for a busy morning meal. These hearty muffins freeze well, too, which adds to the many benefits of this simple recipe. Make a batch or two to soak up the simplicity and healthy goodness this recipe has to offer.
INGREDIENTS
- 2 medium ripened bananas
- 2 eggs
- 1 cup almond butter
- 1/4 cup pure maple syrup
- 1 1/2 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
Optional Mix-Ins:
- 1/4 cup mini chocolate chips
- 1/4 cup raisins
INSTRUCTIONS
- Preheat the oven to 350F. Line a muffin pan with muffin liners–I don’t recommend oiling the pan for this recipe. Stick with the muffin pan liners.
- Combine the ingredients, except chocolate chips, in a high-powered blender jar or food processor bowl.
- Pulse until the batter is smooth, scraping the sides if necessary.
- If using, stir in the chocolate chips.
- Divide evenly into 12 muffin cups.
- Bake for about 18 minutes, or until golden brown and spring back when lightly touched.