Strawberry Kissed Almond Butter Oatmeal Muffins
Amazing almond butter muffins kissed with sweet strawberry flavor thanks to Bonne Maman INTENSE Strawberry Fruit Spread. These gluten free almond butter muffins are made with oat flour, naturally sweetened and perfect for an on-the-go protein packed breakfast for the new year!
Ingredients
- Wet ingredients:
- 1 cup mashed ripe bananas (about 2 large or 3 medium ripe bananas)
- ¾ cup natural creamy drippy almond butter or peanut butter (just almonds and salt)
- 2 large eggs
- ¼ cup pure maple syrup (or honey)
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1 cup gluten free oat flour* (you can make your own -- see notes section)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup Bonne Maman INTENSE Strawberry Fruit Spread, divided
Instructions
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Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent muffins from sticking to liners.
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In a large bowl, mix together the mashed bananas, almond butter, eggs, pure maple syrup and vanilla extract.
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Next stir in oat flour, baking powder and salt until smooth. Evenly divide batter into muffin liners. Add 1 teaspoon of Bonne Maman INTENSE strawberry fruit spread on top of each muffin. Use a butter knife to gently swirl the strawberry fruit spread into the batter, just a few times. Don’t over swirl.
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Bake 22-27 minutes or until toothpick comes out slightly clean or with just a few crumbs attached. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins. These are delicious with extra almond butter on top or a smear of butter + a little sea salt.
Recipe Notes
You can easily make your own gluten free oat flour by simply placing certified gluten free oats into a blender and blending/pulsing until they’re smooth and resemble a fine flour. This usually takes about 1-2 minutes.
How to store & freeze these muffins: store muffins on the counter in an airtight container for a day, then transfer to the fridge. If you want to freeze the muffins, allow them to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.