- 1/2 cup almond butter
- 1 banana (medium, ripe, 100g or 1/2 cup)
- 1 large egg
- 1/4 cup honey
- 1/2 cup rolled oats
- 2 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup jelly (your favourite, divided*)
PER SERVING *
|Calories190Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Alicia H. 8 Apr
Love these muffins! Delicious! Subbed ground chia seeds for the ground flax and turned out perfect!
J Z 26 Jan 2017
Easy to follow recipe and the result tastes pretty good! After my first batch, I'd err on the side of having more batter on the bottom than top.
Danielle G. 20 Jul 2016
These came out really tasty but the tops sank while they were cooling, which is a problem I have with most muffins I make because my house must be at some weird altitude or something...also the tops got gummy after I put them in a rubbermaid container, for the life of me I can't figure out how to keep muffin tops from glazing over when I store them. Right out of the oven these 'jelly donuts' as I called them were super but next time I might add more baking soda or powder to get them to rise more. These are a nice sweet treat, I might try to make the batter by itself in a pyrex sometime and cut into bars.
Amy H. 5 Jul 2016
These are NOT pretty at all. But, the taste is good. Seriously... Not pretty, though. I did use almond butter that looks more dark than others I have seen. So that very well might have affected it. I have also made these with SunButter since my son can't have any nuts, but can have that. They turned out tasty as well, it looked even less pretty. Haha!