A healthier muffin using almond butter, banana and strawberries to add sweetness and a touch of indulgence to this delicious treat…
Almond butter is an absolute favourite of mine, and I use it in so many different ways., mainly at breakfast in porridge, on toast, with fruit and here in these amazing muffins. There is something about almond butter and all nut butters in fact, that tastes so indulgent and leaves you wondering how they can be so healthy!
In this recipe I use almond butter instead of regular butter, consequently replacing an unhealthy fat for a healthy one. As well as being a healthier fat, it also adds a delicious nutty undertone and a richness that’s hard to describe. Although I do use sugar, there isn’t a huge amount compared to most muffin recipes, and coconut sugar can be used as a healthier alternative. Sweetness also comes from the banana and strawberries, which is delicate but nonetheless delicious.
The addition of oats just adds to the list of ‘healthy’ ingredients here, and will of course keep you fuller for longer. Parents of constantly hungry kids will appreciate this! I find it so frustrating when the kids ask for something to eat and then are hungry again 5 minutes later. Its hard work, expensive and time consuming to keep dishing out snacks just to tide them over until dinnertime and can be avoided by giving them the right foods. Here we have a great mix of protein, thanks to the almond butter,yoghurt and seeds, and fibre from the oats and fruit, a great combination for keeping little tummies full.
Have fun making these super tasty muffins, and don’t forget to have a play with the ingredients. Almond butter is amazing, but cashew butter would also be great. The same with the berries, mix things up by using raspberries or blueberries instead.
Almond Butter, Banana & Strawberry Muffins
- 80g Almond Butter, or nut butter of your choice
- 200g Greek Yoghurt
- 1 Large Banana, chopped
- ! Large Egg
- 1 tsp. Vanilla Extract
- 115g Coconut Sugar, or soft brown sugar
- 220g Plain Flour
- 50g Rolled Oats
- 1 tsp. Baking Powder
- ½ tsp. Bicarbonate of Soda
- Pinch of Salt
- 100g Strawberries, chopped
- 50g Mixed Seeds for topping, I use Pumpkin, Sunflower & Flaxseeds
Firstly, preheat oven to 160°C Fan, and then line a 12 hole muffin tin with cases.
Add the almond butter, greek yoghurt, banana, egg, vanilla and sugar to the bowl of a food mixer, and whisk until it forms a smooth batter.
Next, stir in the flour, oats, baking powder, bicarbonate of soda and salt until combined.
Gently stir through the strawberries, being careful mot to break them up as you go.
Divide the mixture equally between the 12 muffin cases, filling ¾ full.
Finally, sprinkle the top of each muffin with the seeds and place in the preheated oven. Bake for 20-25 minutes until golden brown on top.
Remove from oven and leave to cool on a wire rack, before devouring!