Ingredients
Scale
- 1/2 cup nut butter
- 1 small banana, overripe
- 1/4 cup apple butter
- 1/2 cup oats
- 3–4 Tbsp honey
- 1 egg
- 1/2 tsp baking soda
- 1/4 cup strawberry fruit spre
Instructions
- Preheat oven to 425 degrees farenheit and grease a muffin pan with cooking spray or oil.
- Combine all your ingredients, except the fruit spread and peanut butter chips, in the blender and blend until smooth. Fill your muffin tin half way then add about one tsp or two of fruit spread to the middle then layer over more of your batter. Sprinkle peanut butter chips on top and repeat until all your batter is used up. You should get 9 to 10 muffins.
- Bake muffins at this temperature for 5 minutes then reduce heat to 350 degrees and bake for another 8-10 minutes. Let muffins cool in the pan for 5 minutes before eating. Warning: these are extremely addicting. I reccomend doubling the batch!
Notes
Makes 9-10 muffins
Muffins stay fresh in an airtight container at room temperature for 5 days, then store in the fridge. These taste great on their own or with extra peanut butter slathered on top, for all you pb addicts!