Thursday, June 13, 2013

Almond Butter Blueberry Muffins

These are another favorite of my momma's. I don't love that she has replaced all her old favorites with "healthy" versions instead of changing her ways, but at least she's trying! I know she will get there.

Printable Recipe

1 cup almond butter
3 eggs
1/4 cup honey
1 tsp baking soda
1/2 cup of chopped pecans
1 whole banana or 1/2 cup frozen blueberries (feel free to try other fruit and nut variations!)

Preheat the oven to 350F. In a bowl combine the almond butter and honey, then add the eggs. Stir until smooth and stir in the baking soda. Add nuts if you wanna, and decide if you want banana bread or blueberry muffins. If you choose the banana mash it in now, if its blueberries you want save those for later. Pour the batter into a greased muffin tin. Cupcake liners are wasteful. After you've poured in the batter add about 5 frozen blueberries to each cup. Don't be OCD about can do 6 in some, 10 in another, 3 in one; just sprinkle them in. Put the pan in the oven and bake for 15 minutes until a fork comes out clean.

Nutrition Notes: another treat! I promise to blog about a real meal next! These are great in small quantities. One muffin would be a good serving size. I do not recommend eating these daily for breakfast. Think of them as a cookie or a cupcake meant only for special occasions.

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