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Wednesday, March 6, 2013


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:

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