Ingredients
Scale
- 1.5 cups whole wheat pastry flour
- 1/4 cup rolled oats
- 2 tsp baking powder
- 1/2 tsp cinnamon
- Sea salt to taste
- 2 large, overripe bananas
- 1/3 cup vanilla Greek yogurt (Chobani)
- 1/4 cup apple butter
- 4 Tbsp almond butter
- 4 Tbsp maple syrup (or honey)
- 1 egg
Optional Add ins
- Blueberries
- Chocolate Chips
- Pecans, Almonds, nuts of choice
- Nutella, Peanut butter, any nut butter
Instructions
- Preheat oven to 425 degrees farenheit. Grease 12 muffin tins with cooking spray and set aside.
- Combine flour, oats, baking powder, salt and cinnamon in a bowl and mix.
- In a seperate bowl mash your bananas with a fork until it reaches an apple sauce consistency. Whisk in greek yogurt, apple butter, almond butter, maple syrup and egg. Pour your dry ingredients into banana mixture and stir with a wooden spoon until JUST combined. Be careful not to overmix or you could get dry bread. Fold in whatever add ins you would like! I personally love blueberries and pecans with this recipe and chocolate chips!
- Distribute your batter into 12 muffin tins, filling up almost to the top. Sprinkle with some more oats if desired. Bake for 5 minutes at this temperature then lower the temperautre to 350 and bake for 15-20 minutes. A toothpick should come out clean.
- Allow the muffins to cool for 5 minutes before transferring to a cooling rack. Drizzle melted peanut butter on top for a yummy treat!
Notes
Makes 12 muffins.
Muffins stay fresh in an air tight container at room temperature for a few days. Then keep in the fridge for up to a week.