If you are like me like, you love a good muffin to start your day BUT you hate all the sugar, carbohydrates and empty calories. If you are like me you also put almond butter on almost everything but particularly love almond butter with bananas. If you are like me, you’ll love these banana almond muffins! I’ve swapped out regular flour for whole wheat flour, and said good-bye to sugar and hello to agave. I’ve also added plain, raw almonds to combine two of my favorite flavors!
Banana Almond Muffins
1/2 cup of agave syrup
3 large bananas mashed
1/2 cup of vegetable oil
2 cups of whole wheat flour
1/2 cup of chopped raw almonds
1 teaspoon of baking soda
2 teaspoons of vanilla
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1. Heat the oven to 325 degrees.
2. Grease a muffin tin with oil.
3. Mix agave nectar, bananas, oil and eggs in a large bowl with wooden spoon. Stir in remaining ingredients. Pour into muffin tin.
4. Bake until a wooden pick inserted in center comes out clean, 20-25 minutes. Let cool and loosed from tin.
Makes 12 muffins.
I love these muffins. They are so quick and easy to make and taste delicious every time. We always have extra bananas lying around since I don’t eat them once they turn brown. So I freeze them and use them for smoothies and these muffins. The muffins are light and fluffy with just enough almonds in them.
My favorite way to enjoy them is toasted with almond butter or jam on top. If I’m feeling really crazy I top it with cream cheese for an extra good treat. They make the perfect breakfast or pre/post workout snack!