Serves: 8
2 tablespoons unsalted butter
2 tablespoons raw honey
½ teaspoon vanilla extract
2 very ripe bananas
1 cup whole wheat or white spelt flour
1 heaping teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ cup natural almond butter
pinch of salt
Preheat oven to 350 degrees.
Melt butter, honey, vanilla extract in pan on low heat. Remove. Set aside.
Mash bananas in a bowl.
In another bowl, measure out flour, baking powder, baking soda, cinnamon, salt.
Mix honey mixture with bananas. Then mix that into dry ingredients. Be sure not to over-mix.
Grease a muffin tray, or use liners if you wish.
Fill each muffin cup ½ full of mixture.
Drop in one tablespoon of almond butter in each muffin cup, then top each muffin cup with a small amount of muffin batter just to cover the almond butter.
Bake in oven for about 20-25 minutes. Leave in muffin tin for 5 minutes, then remove and cool.
Nutritional Information
Serving size: 1 muffin Calories: 151.7kcal Fat: 6.4g Saturated fat: 2.2g Unsaturated fat: 3.8g Carbohydrates: 22.7g Sugar: 7.6g Fiber: 2.8g Protein: 3.2g
Adapted from recipe at: http://www.nutritionistinthekitch.com/2012/12/24/banana-bread-muffins-with-almond-butter-filling/
No comments:
Post a Comment