Banana Muffins, Volume 742.

I am realizing that I literally make some kind of variation on banana muffins every week.  But hey if it ain’t broke…

I love using almond flour when I make things for K because of the added nutrition.  In a 1/4 cup of almond flour you are getting a solid 6 grams of protein and 11 grams of fat.  So good for the growing toddler!

Nutrient Packed Banana Muffins.

1 tbsp coconut oil
1/4 nut butter (I used 1/2 pb and 1/2 almond)
3 bananas, mashed
1 egg
2 tbsp maple syrup
3/4 cup oats ( I used old fashioned but oat flour or quick oats would work too)
1/4 cup almond flour
3 tbsp ground flaxseed
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp cinnamon

-Mix together 1 tbsp coconut oil and 1/4 cup nut butter and melt in the microwave until creamy.
-In a large bowl combine the melted nut butter mixture, mashed bananas, 1 egg, and maple syrup.
-In a separate bowl combine together the oats, almond flour, flaxseed, vanilla, baking soda, and cinnamon.
-Slowly mix the dry ingredients into the wet ingredients.
-Bake at 375 degrees for 20 minutes or until golden brown on top.

*** how to make nut free:  replace nut butter with whole milk yogurt or softened butter + replace almond flour with regular white flour or whole wheat***


kiddo approved 🙂



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