Guest Post: Almond Butter Banana Nut Muffins

First off, I’d like to thank Zesty for asking me to do a guest post while he is away.  I was completely honored when asked and agreed immediately.  Thanks again Zesty!

My favorite part of Zesty’s posts are always his Zesty Tip at the end.  The tips are so simple, yet so helpful.  So, today I present you with my favorite Heather Tip as well as a recipe.

I know many cooks often find substitutions for the fat component in recipes.

Like when the recipe calls for oil, they will opt for applesauce or pumpkin puree instead. Well, this girl needs her fat, and I say bring it on.  My favorite oil replacement in recipes?  Nut and seed butters! Nut butters will add good fats to your baked goods, as well as protein, vitamins, and minerals. Besides, who doesn’t love a little almond butter in their cookie?

Using my own tip, I came up with the following muffin recipe:

Almond Butter Banana Muffins

Ingredients

• 3 ripe mashed bananas
• ¼ cup almond butter or your favorite nut/seed butter of choice
• ½ Turbinado sugar
• 1 egg white
• 1 tsp vanilla
• 1 ½ cups oat flour (I pulsed 2 cups rolled oats in my food processor)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt (omit if using salted nut butter)
• ½ cup dark chocolate chips
• ½ cup chopped pecans

Method

1. Mix first 5 ingredients until creamy.
2. Stir together oat flour, baking powder, baking soda, and salt.
3. Slowly add dry ingredients to banana mixture stirring to combine.
4. Stir in chocolate chips and pecans.
5. Bake at 350 degrees 18 – 20 minutes in paper lined or greased muffin pan.
6. ENJOY!
7. Yield: 15 muffins.

Enjoy, and remember…don’t fear the fat my friends.  Our bodies need it!  If you want to see more great posts check out my blog at heathereatsalmondbutter.com

Tagged as: almond, banana, butter, nut