Hey everyone it is the twins from pure2raw. Are you ever in need of a healthy recipe that is full of protein and fiber all while being a little sweet? And anything with chocolate makes it all better, right? Our recipe for your today is one that accomplishes it all.
Growing up, banana chocolate chip combo has always been a favorite. And muffins are easy and portable that are great for people on the go, like we are. But we wanted more from our muffin. So we jazzed it up some by adding flax and almond butter for fiber and protein.
Pure2raw recipe: Almond butter filled banana chocolate chip muffins prep time - 5 minutes bake time - about 30 minutes servings - 8 large muffins or 12-15 small muffins
- 2 cups flour (we used a gluten free blend)
- 1/4 cup flaxmeal
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp guar gum (only if using gluten free flours - helps hold it together)
- 2 tsp vanilla extract
- 2/3 cup sugar
- 1 1/4 cups bananas (about 3-4)
- 1/3 cup coconut oil (or your favorite baking oil)
- 2/3 cup chocolate chips
- 1/2 cup water or milk
- almond butter - about 1/2 -3/4 cup, will vary on how much you scoop on top of your muffins.
Directions: Preheat oven to 350 degrees.
Mash up bananas. Place sugar, oil, vanilla and mashed bananas into mixing bowl. Then stir in your chocolate chips and dry ingredients. End with your water, milk, or non dairy milk of choice. Stir till combined, batter will be thick. Scoop muffin batter into muffin liners. We used a large muffin pan, but can use a regular 12 muffin pan. *note it will make a few extra
Once muffin batter in liners, use a spoon to form a little dip on top. Then spoon in almond butter.
Bake for 30-35 minutes.
A great recipe for a healthy on-the-go snack or breakfast! Whip up this muffin next time you need a healthy on-the-go breakfast. This muffins is moist, dense and full of nutrition and does not lack in flavor.
-post and images by pure2raw