Almond, Berry & Oat Muffins
These high-fiber, low-sugar muffins taste just like mini banana breads! They are naturally sweetened with ripe banana and antioxidant rich berries.. That’s it. No added sugars. For the dry ingredients, I opted for a mixture of gluten-free oat flour and almonds, grounded into a thin texture, as these provide extra fiber, protein and nutrients such manganese, magnesium, copper, and phosphorus.
We enjoy them as a pre-workout snack, a midday pick-me-up, or as a treat shortly after dinner when that sweet tooth kicks in. However you chose to enjoy these deliciously simple and healthy muffins, it tis my hope that they also become I family favorite in your household.
Ingredients:
2 medium ripe bananas
2/3 cup almond butter
1 cup mixed berries (I used blueberries, raspberries and blackberries)
2 large eggs
1 tsp pure vanilla extract
1 cup gluten-free oat flour
1/4 almond flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
Directions:
Preheat the oven to 375 degrees Fahrenheit and line a muffin pan with paper liners.
In a medium-sized mixing bowl, mashed ripe bananas with a large fork.
Using the same mixing bowl, add the rest of the wet ingredients (eggs, almond butter, and vanilla).
Using a food processor or blender, pulse the oats on high until a flour has developed.
Using a separate medium-sized mixing bowl, combine the oat flour with the rest of the dry ingredients (almond flour, baking powder, baking soda, cinnamon and salt).
Add the dry ingredients to the wet ingredient bowl, stir together, and let stand for 10 minutes.
Add the mixed berries to the batter and give it another quick stir.
Using a large spoon, scoop the batter into the lined muffin pan.
Bake at 375 degrees Fahrenheit for 25-30 minutes.
Top each muffin with gluten-free rolled oats, flaxseeds, and a sprinkle of cinnamon before allowing to completely cool (optional).