Flourless Banana Bread Muffins

• Vegetarian
• Gluten free

• Produce

  • 2 Bananas, ripe medium

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1/4 cup Almond butter
  • 2 tbsp Honey

• Baking & Spices

  • 1/4 cup Almond flour/meal
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 tbsp Flaxseed, ground

Found on runningwithspoons.com

Description

Ingredients

• 1/4 cup (64 g) almond butter*
• 2 ripe medium bananas (200 g or 1 cup mashed)
• 1 large egg
• 2 Tbsp (40 g) honey
• 1/2 cup (40 g) rolled oats
• 1/4 cup (28 g) almond flour/meal**
• 2 Tbsp (14 g) ground flaxseed
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon

Directions

• Preheat oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
• Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy.
• Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full.
• Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.