I must say, we had an extremely exciting weekend because…

I’ve stated this a million situations and I’ll say it again: I freaking like muffins. I make them at least one time a week for quick on the go breakfasts or snack foods. (If you have a look at my muffin archives , you’ll find over 20 gorgeous, healthy muffin quality recipes.)
Now if you’re not for the muffin train yet, I’m here to convince you to try these spectacular banana oatmeal muffins. I realize it’s the most popular month of the entire year, but these proteins loaded muffs are waiting to be inhaled. Tony enjoys them spread with globs of coconut butter (that will be his brand-new obsession).
When creating the recipe for these I wanted to make sure they were actually filling, therefore i chose proteins and fiber-rich ingredients like almond butter, greek yogurt, oats and eggs. The almond butter replaces any essential oil that could normally be used inside a muffin formula. It also adds a slightly special nutty taste and brings the muffins as much as 6g of proteins per serving! Not really too shabby, huh?
To jazz up the muffins, you should use all of your favourite almond butters. My favs consist of Wild Close friends vanilla espresso , Justin’s vanilla almond butter and Barney Butter coconut chocolate In the event that you aren’t into almond butter or possess an allergy, feel free to use cashew, peanut or sunflower butter!
Raspberry, Almond Butter & Banana Oatmeal Muffins
Prep time:
10 mins
Cook period:
20 mins
Total time:
30 mins
Ingredients
1 cup white whole wheat grains (may also use whole wheat grains pastry flour)
1 teaspoon cooking soda
1/2 cup simple non-fat greek yogurt
1/3 cup natural creamy almond butter (use your favorite 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 aerosol the inside from the liners with nonstick cooking spray to avoid sticking (yes, that is an important step!).
In a moderate bowl, whisk jointly flour, baking soda pop and salt. Set aside.
In a blender, add bananas, oats, greek yogurt, almond butter, honey, almond milk, eggs and vanilla. Mix about 30 seconds. Pour wet elements into a huge bowl, then add dry elements and mix until just mixed. Fold in raspberries.
Fill muffin cups 3/4 of just how full. Bake for 20-23 moments until tops are gently golden brownish. Transfer muffins to cable rack to great. Enjoy with extra nut butter at the top!
Feel free to use a different nut butter such as: cashew or peanut. Sunflower will also work, but your muffins risk turning green due to the fact which the seed products contain chlorophyll which reacts using the baking soda/natural powder in formulas when heated and then when cooled, can turn green.
I have not really tried to create these gluten free, but I’m guessing you can easily sub out the complete wheat flour for oat flour.
xo, Skylar
We added some strawberry as I love everything with strawberries.

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