Banana Almond Butter Muffins
from kristineskitchenblog.comA whole grain muffin that not only tastes delicious, but also is packed with wholesome ingredients like flaxseed and almond butter. Bake up a batch of these Banana Almond Butter Muffins today!
Servings: 14 muffins
Calories: 254kcal
Ingredients
- 1 ½ cups white whole-wheat flour
- ⅓ cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup mashed ripe banana about 3 medium bananas
- ½ cup milk
- ½ cup almond butter
- 4 tablespoons unsalted butter melted
- ¼ cup honey
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- ¾ cup dark chocolate chips
Instructions
- Preheat oven to 375° F. Spray 14 muffin tin wells with nonstick cooking spray or line with paper liners.
- In a large bowl, whisk together white whole-wheat flour, flaxseed, baking powder, baking soda, and salt.
- In a medium bowl, whisk together eggs, mashed banana, milk, almond butter, melted butter, honey, brown sugar, and vanilla until well combined.
- Pour the wet ingredients into the dry and stir until barely combined (do not over-mix). Gently fold in the chocolate chips.
- Scoop the batter into the prepared muffin tin, filling each well almost to the top. Bake for 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Notes
Muffins freeze well. Cool completely and then wrap airtight in a zip-top plastic bag for up to two months.
Nutrition
Serving: 1muffin | Calories: 254kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 187mg | Potassium: 288mg | Fiber: 4g | Sugar: 13g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg
