I finally tried almond butter.
Where has this been my entire life?! I love how I can get the nuttiness without the overpowering peanut flavor. The subtle hint of “I’m going to stick with you all day!” but not the “everyone can smell me on your breath!”
Blows peanut butter out of the water. Like, WOW.
And these muffins. WOW.
It might be a little known fact (ha!) that me and spiders are not friends. You could call us enemies. That would be pretty fair. Yesterday, I was cleaning our basement bathroom and I was sweeping the floor when I found a nice, big, long legged, and very dead, spider. Ohhh myyyy goodness. What was I going to do? Well, I swept it into my pile, thinking, ok, you’ve totally got this Mary Frances (riiiiight.) Then I sweep it into the dustpan and get ready to dump it in the trash. So far, so good.
And then it all went downhill from there.
The spider then fell out of the dustpan and onto the carpet. Ooookay, you can’t sweep on carpet. Seriously, did this spider think I volunteered to be its funeral director? So then I get it stuck back onto the broom bristles and was trying to shake it off into the trash. As you well know, that doesn’t work. And no way am I asking for help. I’ve got to prove I can handle spiders (at least dead ones!) But nooooo, this is not working at all. Finally, I have to touch it, yes, I know, and pick it off the broom and stick it in the trash can.
After bathing in Germ-X, I saw the vacuum and realized I could’ve just vacuumed it up.
And today, I realized I can make muffins a blender.
Yeah, how cool is that. I was really leery about these muffins. I mean, how light and muffin-y can an all oat recipe be? The answer: very. But still moist and dense and just plain wonderful. The banana flavor is strongest, but I love the subtle nuttiness that almond butter brings to the table. The nuttiness works perfectly with the oats, which make these muffins have some character. No, these aren’t the smooth talkers, these are the call it like they see it. They aren’t chewy at all, but they’ve got texture, which I love. And because it is oat based, if you get the certified ones, it is gluten free. There is no eggs or dairy, so these are vegan, too. No one in my family even noticed though. And all you have to do is blend all the ingredients up in your blender! (Ok, I did use my food processor to grind oats. But I couldn’t fit that in the title!) And then you pour it into six lined muffin tins and bake away. This batch is perfect when you don’t want dozens of muffins lying around. Often times I leave my banana muffins out and they tend to mold. No worries here!
So what are you waiting for – go make these muffins. And don’t forget your vacuum.
- 1 and ½ ripe bananas, mashed
- 3 tablespoons almond butter
- 1 tablespoon coconut oil, melted
- ¼ cup sugar
- 1 cup old fashioned oats, ground up
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons chocolate chips (I used Enjoy Life)
- Preheat oven to 350.
- Add bananas, almond butter, coconut oil, and sugar to food processor and blend until smooth.
- Add oats, baking powder, baking soda, and salt.
- Blend again.
- Divide between six lined muffin tins and sprinkle chocolate chips on top.
- Bake for 15 minutes or until toothpick inserted comes out clean.
P.S. I know I promised the Moving from Blogger to WordPress posts – they are coming!