1 Preheat oven to 400F. Coat mini
muffin tin with coconut oil spray.
2 In the Tall Cup, combine banana,
almond butter, egg, vanilla, and
maple syrup. Twist on the Cross Blade
and blend until well combined, but
avoid over-mixing so your muffins
don’t turn out too tough.
3 Fold in the flour, baking powder,
and nuts.
4 Fill each mini muffin cup with batter
until ¾ full.
5 Bake in oven for about 8-10 minutes.
1 ripe banana,
cut into chunks
¼ cup almond butter
1 egg
½ tsp vanilla extract
1 Tbsp maple syrup
¼ tsp baking powder
¼ cup oat flour
¼ cup chopped
walnuts
Serves:
18 mini muffins
Serving Size:
2 mini muffins
BANANA NUT MINI
MUFFINS
Go nuts (or bananas — take your pick!) over these delightful little
breakfast nibbles. Eat them on their own, or alongside Greek yogurt
for a full, satisfying breakfast!
VARIATIONS
Personalize your muffin with your favorite
mix-ins and toppings:
• Fold in ½ cup fresh blueberries or
diced strawberries
• Add a dollop of jam in the center of the
muffin batter before baking then spread
peanut butter once done. A new twist on
peanut butter and jelly!
• Substitute the almond butter with any of
your favorite nut or seed butter (peanut,
cashew, walnut, sunflower seed)
• Make them vegan by using “flax egg” in
place of the egg. Combine 1 Tbsp ground
flax seed with 3 Tbsp water and allow it to
sit until it forms a gel.
• Mix in ¼ cup unsweetened coconut flakes
or simply sprinkle on top.
• Craving dessert for breakfast? Add in ¼
cup chocolate chips.
• Mix in 1 tsp cinnamon, diced apples, nuts, or
your favorite dried fruit like raisins or cranberries.
• Add lemon juice and poppy seeds for a
healthy take on a classic flavor.
• The options are only limited by your
imagination. Have fun!
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