I’m currently writing this from the passenger seat of the car as we make the drive to Lake Tahoe. The roads are starting to wind through the mountains, making me feel slightly nauseous while I try to focus on the computer screen.

But I know once we arrive I’m going to be way too distracted to open my computer aaaannnd I couldn’t wait until we got back to share these muffins with you so it’s totally worth the dizziness.

Some of you might remember my Flourless Peanut Butter Banana Muffins which is exactly what this recipe is based of off.

They have the same perfectly moist texture but instead of using peanut butter, this time we’re working wonders with almond butter!


  • 2 ripe medium-size bananas
  • 1/2 cup almond butter
  • 1/4 cup unsweetened vanilla almond milk
  • 2 eggs
  • 1/2 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 2 and 1/4 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup fresh blueberries (or frozen and defrosted*)


  1. Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
  2. Starting with the wet ingredients first, place everything except the blueberries into a blender or a food processor and blend for about 30 seconds, or until smooth.
  3. Using a spoon, gently stir the blueberries into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 20 minutes, until light golden brown.
  4. ....................................

for full recipes please see : makingthymeforhealth.com

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