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I've said this a million moments and I'll state it again: I actually freaking like muffins. I make sure they are at least one time weekly for quick on the run breakfasts or snacks. (In the event that you have a look at my muffin archives , you will discover over 20 gorgeous, healthy muffin dishes.) Now if you are not on the muffin train yet, I'm right here to convince you to definitely try these spectacular banana oatmeal muffins. I realize it's the hottest month of the year, but these proteins loaded muffs are waiting to be inhaled. Tony adores them spread with globs of coconut butter (that will be his fresh obsession). When making the recipe for these I wanted to make sure they were in fact filling, so I chose protein and fiber-rich ingredients like almond butter, greek yogurt, oats and eggs. The almond butter replaces any essential oil that would normally be used in a muffin formula. It also provides a slightly sugary nutty taste and brings the muffins as much as 6g of protein per serving! Not really as well shabby, huh? To jazz up the muffins, you should use any of your beloved almond butters. My favs include Wild Friends vanilla espresso , Justin's vanilla almond butter and Barney Butter coconut chocolate In the event that you aren't into almond butter or have an allergy, experience free to make use of cashew, peanut or sunflower butter! Raspberry, Almond Butter & Banana Oatmeal Muffins Prep period: 10 mins Cook time: 20 mins Total time: 30 mins Ingredients 1 cup white whole wheat flour (may also use whole wheat pastry flour) 1 teaspoon baking soda 1/2 cup ordinary non-fat greek yogurt 1/3 cup organic creamy almond butter (use your preferred brand!) 1/4 glass honey 2 large eggs 1 teaspoon vanilla Instructions Preheat oven to 350 levels F. Line muffins tins with muffin liners and squirt the inside of the liners with nonstick cooking spray to avoid sticking (yes, that is an important stage!). In a medium bowl, whisk jointly flour, baking soda and salt. Set aside. Inside a blender, add bananas, oats, greek yogurt, almond butter, honey, almond milk, eggs and vanilla. Blend about 30 seconds. Pour wet elements into a large bowl, then add in dry substances and mix until just combined. Flip in raspberries. Fill muffin mugs 3/4 of the way full. Bake for 20-23 minutes until tops are gently golden brown. Transfer muffins to wire rack to awesome. Enjoy with extra nut butter on top! Feel free to work with a different nut butter such as for example: cashew or peanut. Sunflower may also work, however your muffins may turn green due to the fact how the seeds contain chlorophyll which reacts using the cooking soda/powder in quality recipes when heated and then when cooled, can you bake pigs feet turn green. I have not really tried to make these gluten free, but I'm guessing you could easily sub out the whole wheat flour for oat flour. xo, Skylar I actually added some strawberry as I love everything with strawberries.