Banana Muffins with Almond Butter

Today I’m sharing a recipe for banana muffins with almond butter because in these post-Christmas times, I have had some impressive cravings for anything sweet. The bread and other desserts that I allow myself in winter always leave me hungry for more 😛 But I know that is the trap that my body throws at me during these times. So what to do?  Small changes make big differences, I hope by now we all know that. One of those changes for me has been switching from peanut butter to almond. And even better, made naturally, not industrialized, so that the sweet content remains super tasty, but not excessive. So I recommend that you also make this simple change 😉 and once you do, I leave you with this delicious muffin recipe.

Ingredients

• 1 cup of almond butter
• 1 cup of mashed bananas (2 to 3 bananas)
• 2 large eggs
• ¼ cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon of baking soda and ground cinnamon
• ¼ teaspoon salt
• A pinch of ground nutmeg
• ¼ cup hemp seeds

Instructions

• Preheat the oven to 176 Celsius.
• In the blender, add all the ingredients except the hemp seeds and blend until everything is smooth and well combined. Add ¼ cup of hemp seeds with a spoon.
• Pour the mixture into the prepared muffin cups, filling each cup to just below the top and sprinkle with any additional ingredients you like. Bake for 30 to 40 minutes, until a toothpick comes out clean with dry crumbs. Transfer them to a rack to cool completely. You can keep them in the refrigerator for up to 5 days.