Banana Nut Butter Muffins
These muffins will taste a little different than store bought ones but you will quickly learn how much better they are for you! You won’t notice sudden drops in energy or mood throughout the day like you might with the highly processed one you find on the store shelves or in coffee shops.
And a bonus: They are an easy snack to take when you are on the go and oh so easy to make.
- 4 large rip mashed bananas
- 1/4 cup maple syrup
- 3/4 cup almond or rice milk
- 1/2 cup nut butter (almond and peanut butter mixed is good)
- 2 cups brown rice flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice
Process the bananas, maple syrup, almond milk and nut butter until smooth in food processor or mixer. (or with a fork) Mix in flour.
Spoon into lined cupcake pan. (makes 12)
Bake at 350 C for 25 minutes or until firm to touch.
Check with toothpick or knife to ensure done.
These muffins use gluten free whole grain flour and do not contain any unhealthy fats so are great for your digestive system and heart. Also, we’ve kept the sugar low and have up’d the protein content by adding nut butter so these will keep you feeling full longer.
Linda Ljucovic, Registered Holistic Nutritionist, Oakville