My usual breakfast is a Lara Bar and some fruit. I decided that I needed a little bit of a change, and those Lara Bars can get expensive, though I usually can find them on sale somewhere.
To make these feel a little more breakfast like I used half the amount of honey and no butter (just to cut down on the fat – the peanut butter has enough anyway).
1 cup almond flour
1 cup SCD peanut butter
4 medium very ripe bananas – mashed
2 eggs
1/4 cup honey
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup chopped walnuts
1/2 cup chopped pecans
Preheat oven to 350 degrees.
Line a muffin pan with cupcake holders.
Mix all ingredients except nut in a large bowl. Stir or use a mixer until well combined. Stir in nuts. Pour into muffin cups – about 2/3 full.
Bake for 25 minutes until knife inserted in center comes out clean.
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| Banana Peanut Butter Breakfast Muffin |
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Thanks for all your terrific recipes, Sherry! I can’t wait to try this! Also, you’ve been tagged.
http://mycrankygut.wordpress.com/2011/10/09/liebster-award/
this is such a simple yummy recipe. i will try real soon and will omit the salt so that i can share it with my furkid.
Do you think these would work with an egg sub – possibly applesauce?? Thanks!
I think that could work. I haven’t tried it with this recipe, but I’ve found that applesauce works pretty well with quick breads. You might want to increase the almond flour a little, or throw in a little coconut flour, if you think it’s too wet.
Thanks, can’t wait to try it!