I have to say, we had a very exciting weekend because…
We put an offer down on a house! It’s in Chicago and is what I would call a refinished vintage gem. We’re waiting to hear if our offer is accepted so please cross your fingers for us! We should find out later today or tomorrow.
I’ve said this a million times and I’ll say it again: I freaking love muffins. I make them at least once a week for quick on the go breakfasts or snacks. (If you check out my muffin archives, you’ll find over 20 beautiful, healthy muffin recipes.)
Now if you’re not on the muffin train yet, I’m here to convince you to try these spectacular banana oatmeal muffins. I realize it’s the hottest month of the year, but these protein packed muffs are waiting to be inhaled. Tony loves them spread with globs of coconut butter (which might be his new obsession).
When creating the recipe for these I wanted to make sure they were actually filling, so I chose protein and fiber-rich ingredients like almond butter, greek yogurt, oats and eggs. The almond butter replaces any oil that would normally be used in a muffin recipe. It also adds a slightly sweet nutty flavor and brings the muffins up to 6g of protein per serving! Not too shabby, huh?
To jazz up the muffins, you can use any of your favorite almond butters. My favs include Wild Friends vanilla espresso, Justin’s vanilla almond butter and Barney Butter coconut chocolate. If you aren’t into almond butter or have an allergy, feel free to use cashew, peanut or sunflower butter!
Hope you love these healthy raspberry studded muffins! If you make them, please let me know by leaving a comment below or tagging me on Instagram with #ambitiouskitchen! xo!
- Serves: 12 muffins
- Serving size: 1 muffin
- Calories: 163
- Fat: 5.2g
- Carbohydrates: 24.5g
- Sugar: 8.7g
- Fiber: 3.7g
- Protein: 6.2g
- 1 cup white whole wheat flour (can also use whole wheat pastry flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium extra ripe bananas
- 3/4 cup old fashioned oats
- 1/2 cup plain nonfat greek yogurt
- 1/3 cup natural creamy almond butter (use your favorite brand!)
- 1/4 cup honey
- 1/4 cup unsweetened almond milk (any milk will work)
- 2 large eggs
- 1 teaspoon vanilla
- 1 heaping cup fresh or frozen raspberries
- Preheat oven to 350 degrees F. Line muffins tins with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking (yes, this is an important step!).
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a blender, add bananas, oats, greek yogurt, almond butter, honey, almond milk, eggs and vanilla. Blend about 30 seconds. Pour wet ingredients into a large bowl, then add in dry ingredients and mix until just combined. Fold in raspberries.
- Fill muffin cups 3/4 of the way full. Bake for 20-23 minutes until tops are lightly golden brown. Transfer muffins to wire rack to cool. Enjoy with extra nut butter on top!
I have not tried to make these gluten free, but I'm guessing you could easily sub out the whole wheat flour for oat flour.