Nut butter muffins
These healthy muffins are light, fluffy and have a delicious nutty flavour, the blueberries and bananas providing extra nutrition. They are a good source of vitamin E (if you use almond butter), and potassium. Potassium plays an important role in muscle contraction and nerve transmission and bananas are one of the most potassium-rich foods. When you combine all that with the good fats from the nut butter, these muffins are a great snack to eat pre- or postexercise. They take less than 10 minutes to prepare and are a great addition to lunch boxes. Due to the protein from the nut butter they are an interesting alternative to eating a handful of nuts.
Conventional muffins are not something I would advocate as a snack. Packed full of refined sugar, white flour and hydrogenated fats they certainly aren’t an option that will provide you with even and lasting energy or any nutritional benefits. These healthy muffins are a great alternative that don't taste like rocks!
(You can click on ingredients to see more related recipes)
|1 cup||Almond butter, or cashew butter (organic)|
|1 cup||Blueberries, fresh or frozen|
|2||Bananas, small, peeled and smashed|
|2||Eggs, large, well beaten|
|½ tsp||Baking powder|
|1 tsp||Apple cider vinegar|
- Heat the oven to 180 degC.
- Grind the nut butter in a food processor for about 30 seconds or until it is completely smooth.
- Add the bananas and beaten eggs to the ground mixture and pulse until well incorporated.
- Add the baking powder and apple cider vinegar to the dough and process until well mixed.
- Remove the dough from the processor and gently stir in the blueberries.
- Spoon the batter into 12 individual muffin cups and bake in the pre-heated oven for 10 minutes.