Banana Almond Butter Muffins
The trick to getting the chocolate almond butter to swirl beautifully in these yummy Banana Almond Butter Muffins is warming it up so you can drizzle it over the top of each muffin.
Servings 20 muffins
Preheat oven to 325 degrees. Line muffin tins with paper liners or spray with nonstick cooking spray and set aside.
In large bowl, stir dry ingredients together until combined. In separate bowl, whisk maple syrup, olive oil, egg whites and vanilla together until combined. Form a well in dry ingredients. Pour in mashed banana and wet ingredients. Stir until just combined. Spoon into prepared pans and set aside.
Lightly warm chocolate almond butter in the microwave for 20-30 seconds to loosen it up and drizzle 1-2 teaspoons over the tops of each muffin. Use a toothpick to swirl the chocolate into the batter and bake 20-25 minutes or until completely cooked.
Cool 3-5 minutes before removing from muffin tins. Serve warm or store at room temperature for up to 3 days.
Calories: 176kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 154mg | Potassium: 194mg | Fiber: 2g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg