Because I love food.
I’m not big on peanut butter, so I’ve found almond butter to be a good alternative. This recipe has been adapted from a recipe posted by Bunsinmyoven. I don’t use the blueberries as the original recipe does. They didn’t compliment the muffins very well when I made them with the blueberries, but that’s my opinion.
- 1 ripe banana
- 1 egg
- 1/2 cup of no-stir almond butter (try to avoid the natural kind that separates)
- 1/4 cup of rolled oats (sometimes I put a little more if the batter looks too runny)
- 1/4 cup of maple syrup
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of baking soda
Add all ingredients to a blender and blend until smooth and creamy. I use a regular size greased or sprayed muffin pan. The recipe won’t make a full dozen, maybe 7-8 muffins, so I usually double it.
Bake at 350 degrees for 10-12 minutes. (I usually do 8-10 and them check them because my oven is stupid)
The muffins will puff up pretty nicely, then fall after taken out of the oven. They may not look very pretty, but they’re delicious! They’re pretty dense too.