Fall is in the air, everywhere you look around! (admit that you legit sang that song in your head as you read it…) It’s definitely crisper outside and as the seasons change and the leaves fall, my taste buds turn to all things apple and cinnamon and almond butter. Yep, you heard that right: ALMOND BUTTER. I have a very slight sensitivity to peanut butter and so I have to have PB in very small doses, however, bring on all the almond butter.
I went through several different brands, and finally fell in love with Barney Butter. Sure, there’s a little sugar in it, and it’s made with sustainable palm oil, and for me this is fine, as I don’t have globs of it at a time (although I really could if I didn’t control myself). I buy my Barney Butter on Thrive Market, an online grocer that takes out the middle-person and sells all their products at 30-50% off. Plus, you get free shipping if you purchase $49 worth of products. I SWEAR by Thrive Market, and have been a member since 2016. *click the banner on the right if you are interested in trying!*
With this particular muffin recipe, I decided to use just one large banana, two eggs, a small amount of sugar, and a scoop of Vital Proteins collagen powder. I am halfway through my pregnancy and am really trying hard to stay as healthy and active as I can (except for the occasional pizza and grilled cheese), so by adding a little extra collagen it gives me a boost with bone development and quality protein.
Here’s what you’ll need to make these babies (no pun on my actual bun in the oven…) **this recipe has been updated as of February 19th – with 4 weeks of pregnancy to go, these muffins will be made in batches to freeze and defrost as I am nursing**
- 1 large ripe banana
- 1/2 cup whole milk
- 1/2 cup coconut sugar
- Coconut sugar is low on the glycemic index and is a great substitute for brown sugar and regular cane sugar. It is almost a 1:1 replacement.
- 2 large eggs
- 4 tbsp almond butter (trust me, you’ll be able to taste the almond butter with this amount – otherwise it’s not as noticeable)
- 1 1/4 cup flour
- I prefer to bake with Bob’s Red Mill 1:1 Gluten Free Baking Flour.
- 1 scoop collagen powder (I use Vital Proteins)
- 1/2 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
Begin with adding the wet ingredients into a bowl (banana, coconut sugar, milk, eggs, almond butter). Whisk using a hand whisk or a hand blender (I use the KitchenAid hand blender and it works magic).
In the same bowl, add the dry ingredients (flour, salt, baking soda, and collagen powder). Whisk together until just combined and let sit for 20 minutes. Letting the batter sit (as I’ve come to learn helps the mechanics of the ingredients meld together and the batter set). Preheat the oven as the batter sits.
Bake at 375° for 20-23 minutes. Serve with some grass fed butter, more nut butter, or even some hazelnut spread – NOMaste 🙂