Banana Almond Butter Muffins

Why is it that every time you search for a recipe with almond butter (especially baked goods) everything that comes up is touted as Paleo? Do a quick Google search for almond butter muffins and you’ll find results like this:

Almond Butter Muffins {Paleo}!

SUPER Paleo Banana Almond Butter Protein Bites {PaleoPaleoPaleo}

Flourless Almond Butter Muffins With Secret-Ingredient Buffalo Meat–As Paleo As It Freakin’ Gets!

Apparently, in the world of Paleo (aka the way our ancestors supposedly ate) peanuts are legumes, not “real” nuts, so for some reason, hunter-gatherers wouldn’t have eaten them. Almonds, on the other hand, are allowed on the diet.

Since I’m a freelance food and nutrition writer and I usually write for other people, sometimes it’s such a joy to get to write my own opinions on my own blog. So let me just say, I think all this Paleo almonds-versus-peanuts business is nonsense. Looking at the nutrient profile of peanuts and almonds, I think we’re splitting hairs, so I don’t really care whether my furry forebears ate or didn’t eat one or the other. I’m just trying to find a decent almond butter muffin recipe because I happen to like almond butter, mmkay?

So what’s a girl to do when she can’t find a muffin recipe that’s not made with rice flour or coconut sugar (and/or buffalo meat)? Make her own!

These Banana Almond Butter Muffins are a riff on the always-reliable Sally’s Baking Addiction’s skinny peanut butter banana muffins.

They do have a couple of unique ingredients, like some flax seed for extra fiber and omega-3 fats, and in place of almond milk, I used an interesting banana nut plant-based coffee creamer I’ve been trying out. But of course, if you don’t have flax seed or banana-nut coffee creamer, whole wheat flour and any kind of milk will do. (Even cow’s milk–take that, Paleo!) Heck, you could even revert to peanut butter instead of almond butter. In addition to these ingredients, you’ll find Greek yogurt, honey, whole wheat flour, and a couple of mashed bananas.

Healthy? Yes. Delicious? Absolutely. Paleo? Nope, not for me.


Print Recipe
Banana Almond Butter Muffins
Creamy almond butter meets wholesome whole wheat flour, mashed banana, and ground flax seeds in this healthy breakfast recipe. Chocolate chips optional but necessary.
Prep Time 10 minutes
Cook Time 17 minutes
Servings
muffins
Prep Time 10 minutes
Cook Time 17 minutes
Servings
muffins
Instructions
  1. Preheat oven to 425 degrees and grease 14 muffin cups.
  2. In a large bowl, combine mashed banana, honey, brown sugar, yogurt, egg, creamer/milk, almond butter and vanilla.
  3. To the same bowl, add white whole wheat flour, ground flaxseed, cinnamon, baking soda, and salt. Stir until just combined. Fold in chocolate chips, if using.
  4. Divide batter evenly between muffin cups. Bake in preheated oven for 5 minutes, then reduce temperature to 350 degrees and continue baking 12 minutes. Muffins are done when a tester inserted in the center comes out clean. Store in an airtight container, preferably in the refrigerator.
Recipe Notes

Inspired by (but heavily edited from) Sally's Baking Addiction.

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Blueberry Flax Seed Muffins

Oh, breakfast, I love you. How can anyone not eat breakfast everyday? I know there are those who say they feel nauseous in the mornings, or they’re just not hungry first thing, but breakfast is MY JAM. When my kids were really little, eating an entire breakfast for myself with no interruptions was something I’d fantasize about. Sitting there with my coffee steaming, a buttery muffin or crunchy bowl of cereal in front of me (and only me) sounded like pure bliss–the perfect start to the day.

Now, when I have a great breakfast to look forward to, it literally extends its joy to the night before. Last night, knowing I had these Blueberry Flax Seed Muffins to wake up to was enough to curb my late-night sweets cravings and make me wait until morning to eat. That’s right, I said NO to the COSTCO CHEESECAKE in my fridge for these things.

See, I’ve been kind of obsessed with flax seed lately. (And planning a post all about it and how to use it–so for now I’ll restrain myself for the moment from launching into accolades about its many benefits.) Suffice it to say, a switch has flipped in my brain and I am in full-on Flax Seed Mode. Energy balls, smoothies, and, of course, muffins make excellent vehicles for this mega-healthy–and, I think, mega-tasty–ingredient.

In light of recent evidence that more dietary fiber reduces the risk of numerous chronic diseases, I’m digging flax seed’s enormous fiber content. A single tablespoon of the stuff contains about 3 grams of fiber. Plus, flax seeds contain plenty of heart-healthy omega-3 fats. So even if they’re not a familiar ingredient for you, why not try something new?

These Blueberry Flax Seed Muffins are springy with flax seed, chewy with oats, and bursting with luscious blueberries. Maybe you can see why the thought of them sustained me when Costco cheesecake was calling.

Oh, and did I mention that each muffin has only 125 calories?

Oh. YEAH.

So whaddaya say? Gonna try flax seeds in your muffins? (And if you put them in your muffins, I have a feeling you’ll want to put them in everything.)

 


Print Recipe
Blueberry Flax Seed Muffins
Ready for something a little different? These blueberry muffins use a combination of ground flax seed and oats to achieve their unique texture--and blueberries for juicy pops of flavor. Delish!
Course breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Course breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Instructions
  1. Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray.
  2. In a large bowl, combine all wet ingredients: egg, brown sugar, maple syrup, vanilla, yogurt, oil, and almond milk.
  3. To the same bowl, add dry ingredients: flax seed meal, whole wheat flour, all-purpose flour, oats, salt, cinnamon, baking powder, and baking soda. Stir until just combined. Fold in blueberries.
  4. Divide mixture among 12 muffin cups and bake 20-22 minutes or until browned on top. Store in an airtight container.
Recipe Notes

Adapted from Running With Spoons.

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Vanilla Chai Granola

A friend of mine recently posted a bit of a rant on Facebook about food blogs that make you scroll through 6,000 pictures and an 800 word banal anecdote before you can actually get to the recipe. I get it. Certainly, recipes are the main reason people visit food blogs…at least, I assume so. That’s the reason I visit food blogs, anyway. We’re not here for the story of how your dog is so adorable and that somehow relates to this casserole, or how you spilled all your Worcestershire and were forced to make this sauce with soy sauce instead. (“But it turned out AMAZING!”)

The truth is, though, as a food blogger, sometimes it’s a bit of a stretch to come up with anything meaningful to say about, say, a salad that just came together on a weeknight and was good enough to share. Cause that’s kind of the whole story. And people end up trying way too hard, when maybe the recipe can speak for itself.

Sorta the case with this Vanilla Chai Granola. All I’ve really got to say is: it’s tasty, easy, and goes great with some Siggi’s vanilla yogurt and some strawberries in a breakfast parfait. Other than that, I could see it as a unique topping for a fruit crumble or a simple start to the day with a splash of milk.

So since I’m not talking your ear off about the recipe…can you forgive a couple extra pictures? 😉

 


Print Recipe
Vanilla Chai Granola
A mixture of warmth and sweetness make this Vanilla Chai Granola a special breakfast treat!
Course breakfast
Servings
Course breakfast
Servings
Instructions
  1. Preheat oven to 300 degrees and spray a baking sheet with non-stick cooking spray. In a large bowl, stir together oats, pecans, and almonds.
  2. In a medium bowl, combine canola oil, maple syrup, brown sugar, and vanilla.
  3. In a small bowl, combine cinnamon, ginger, cardamom, cloves, coriander, and salt.
  4. Pour oil mixture over oat mixture and stir to coat, then do the same with the spice mixture over all.
  5. Spread in a layer on the baking sheet and bake about 45 minutes, stirring every 15 minutes. Store in an airtight container at room temperature.
Recipe Notes

A Love Letter to Food Original Recipe.

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Streusel-Topped Blueberry Custard Pie

Did you know that you can still actually enter pies to be judged at the state fair? There are many things I do not wish to be judged on (my fashion sense, the way I drive when my kids are late to school, the fine lines creeping across my face, to name a few), but if you must judge me, by all means, judge me by my pies.

This pie, specifically. I’m seriously considering entering this Streusel-Topped Blueberry Custard Pie in the upcoming Arizona State Fair Culinary Arts Exhibition in October. It may just be me and a bunch of old ladies from far-flung regions of this great state–places with goofy names like Tuba City and Why–people who still think of the state fair as an opportunity to display their skills instead of an opportunity to see Snoop Dogg in concert and eat fried Twinkies. But I’d kind of like the chance to showcase this gem of a pie, because it is deeeeelish.

Admittedly, “Streusel-Topped Blueberry Custard Pie” is a bit of a mouthful–literally and figuratively–and initially, sounds like a rather odd combination of flavors and concepts:

Streusel? On top of blueberry pie? Which is a custard?

But don’t let that deter you.

This is one special pie. Its mix of creamy blueberry custard with sweet, crunchy streusel is truly unique and has been a crowd-pleaser for its originality every time I’ve served it. If you’ve ever seen the movie Amélie, you may remember the title character’s delight at cracking the crust of a crime brûlée with a spoon to access the smooth custard underneath.

This pie offers a similar tactile pleasure, as its crunchy layer of streusel topping gives way to velvety custard beneath. And I think you’ll be pleasantly surprised by the way the cinnamony top complements the blueberry filling.

So what do you think? State fair-worthy? What pie would you enter in your state fair?

Nutrition Facts
Servings: 9
Per Serving % Daily Value*
Calories 276
Total Fat 12g 15%
Saturated Fat 4.5g 22%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 204mg 9%
Potassium 91mg 2%
Total Carb 39.9g 13%
Dietary Fiber 1.9g 7%
Sugars 24.8g
Protein 3.5g
Vitamin A 5% · Vitamin C 11%
Calcium 2% · Iron 8%
*Based on a 2,000 calorie diet
Recipe analyzed by 
Print Recipe
Streusel-Topped Blueberry Custard Pie
A crunchy layer of streusel gives way to velvety blueberry custard underneath in this truly unique pie.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the crust and filling:
For the streusel topping:
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the crust and filling:
For the streusel topping:
Instructions
  1. Preheat oven to 400 degrees. Roll pie crust to a diameter of 10 inches and place in the bottom of a 10-inch pie plate.
  2. In a medium bowl, combine sour cream, egg, sugar, vanilla, 2 Tbsp. flour, and salt. Fold in blueberries. Pour the mixture into the pie crust. Bake 25 minutes. (You may want to cover the edges with foil or a crust shield to prevent excessive browning.)
  3. In the meantime, prepare streusel: in a small bowl, combine brown sugar and flour, then work the butter in with a fork or your fingers. Stir in pecans.
  4. After 25 minutes of baking, sprinkle streusel over the top of the blueberry filling. Return to oven and bake an additional 15-20 minutes until the filling is no longer jiggly and the topping is nicely browned. Cool 30 minutes before serving, or serve chilled.
Recipe Notes
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Spiced Applesauce Bread

Spiced Applesauce Bread

It’s spring break in our household, and in true spring break tradition of lazy days at home (not true spring break tradition of topless in Mexico, if that’s what you were expecting), my kids and I have mostly been hanging out with friends in the neighborhood, lounging around, and enjoying leisurely time on blankets at parks.

resting at the park

And today, as a last hurrah since it’s Friday of our break, we went out to lunch at a ’50s diner, where my kids were FASCINATED by the concept of a jukebox at the table.

kids jukebox

“What IS this ancient artifact?”

With the extra time on our hands, we’ve been able to enjoy some special breakfasts as well, from baked goods to scrambled eggs. (Yes, scrambled eggs is a special breakfast in our house because of how much I can’t stand cleaning the sticky web of egg remnants off my nonstick pan.) As for baked goods, this spiced applesauce bread is a perennial favorite.

Spiced Applesauce Bread

It’s a no-frills breakfast or brunch item that uses a whopping 1 and 1/4 cups of applesauce, an entire grated apple, and half whole wheat flour to make it healthy, and vegetable oil and plenty of aromatic spices to make it tasty. I’ve been making it for years, and it’s a great stand-by recipe for your bread arsenal. Give it a try for your next weekend breakfast or brunch!

Spiced Applesauce Bread

And now, in true lazy spring break fashion, I’m going to stop writing and go watch a movie. 🙂

Spiced Applesauce Bread

Print Recipe
Spiced Applesauce Bread
A better-for-you spiced quick bread that's chock full of applesauce!
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan. In a large bowl, mix applesauce, brown sugar, vegetable oil, eggs, and milk.
  2. In a separate bowl (or the same bowl, if you want to be lazy like me), mix all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Stir with wet ingredients until just combined.
  3. Using a cheese grater, grate peeled apple directly into bowl, then stir briefly to incorporate. Pour batter into prepared loaf pan and bake 60-65 minutes.
Recipe Notes

Adapted from Allrecipes.com.

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