The kids love muffins, so we are always playing around with different combos. This is a hearty breakfast muffin or afternoon snack that gets a hit of protein from the almond butter. The littlest is getting adept at cracking eggs and mashing bananas, and the bigger kids like filling up the muffin cups. A trick to making them all even is using an ice cream scoop.
Almond Banana Oat Muffins with Chocolate Chips
Makes 12 muffins
½ cup Canola Oil
1 tsp. Vanilla Extract
¾ cup Almond Butter
1 tsp. baking soda
½ tsp. salt
1 cup sugar
2 cups quick cooking rolled Oats
1 cup flour
2 tablespoons flax seeds
1 cup semi sweet chocolate chips
Preheat oven to 350
Line muffin tray with paper muffin cups or oil/spray pan with non stick baking spray.
In a Medium bowl add the eggs, banana, oil, vanilla, and almond butter. Whisk/mash all ingredients until incorporated and only small pieces of banana are visible.
In another bowl whisk together the baking soda, salt, sugar, oats, flax seeds and flour. Then add this mixture to the wet ingredients. Fold with a spatula until combined, then fold in the chocolate chips.
Fill muffin cups to top with batter and bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
A square meal is satisfying, nourishing, complete.
A round table includes all.