| Servings |
muffins
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Ingredients
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 med extra ripe bananas
- 3/4 cup old fashioned oats
- 1/2 cup vanilla yogurt
- 1/3 cup creamy almond butter
- 1/4 cup honey
- 1/4 cup almond milk
- 2 lg eggs
- 1 tsp vanilla
- 1 cup raspberries fresh or frozen
Ingredients
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Instructions
- Preheat oven to 350F. Line muffin tins with liners and spray with nonstick cooking spray to prevent sticking. In a medium bowl whisk together flour, baking soda, and salt. Set aside. In a blender add bananas, oats, yogurt, almond butter, honey, almond milk, eggs, and vanilla. Blend about 30 seconds. Pour wet ingredients into dry ingredients and mix until just combined. Fold in raspberries.
- Fill muffin cups about 3/4 full. Bake for 20-23 minutes or until tops are lighty golden brown. Transfer muffins to a wire rack to cool. Enjoy!
Recipe Notes
This recipe was adapted from http://www.ambitiouskitchen.com/raspberry-almond-butter-banana-oatmeal-muffins/