Saturday Baking: Banana Almond Butter Muffins

This morning Hazel and I made some muffins. We had four very ripe bananas to use up so we tried a recipe for peanut butter and banana muffins. However when I went to get the peanut butter all I could find was almond butter, so we went with it. I adapted the recipe from Deceptively Delicious by Jessica Seinfeld. Steve and I both liked them. Hazel did not, but they may have been too hot when she tried them. I also found that Steve and I only ate one each and we were basically full unlike some of my other muffins that take two or three to fill us. They are overly moist due to the amount of bananas so I don't recommend paper muffin cups.

Banana Almond Butter Muffins

Course: breakfast PointsPlus™ Value:    6 (Weight Watchers info) Servings:  12 Preparation Time:  15 min Cooking Time:  20 min Level of Difficulty:  Easy

Ingredients

	4 large banana(s), ripe and mashed
	1 cup(s) packed light brown sugar
	1 cup(s) shredded carrots, pureed
	1 item(s) egg white(s)
	1/2 cup(s) almond butter
	1 cup(s) whole wheat flour
	1 tsp baking powder
	1 tsp baking soda
	3/4 cup(s) uncooked old fashioned oats

Instructions

1) Preheat oven to 350 and spray a muffin pan with cooking spray. I had Hazel use the potato masher to mash the bananas while I pureed the carrots in my little food processor. (I had shredded carrots that needed to be used up but would have used a whole carrot.)
2) Combine banana, 1/2 cup of brown sugar, carrot puree, egg white and almond butter in large bowl. (Hazel loves to pour the measured ingredients in and mix.)
3) Mix dry ingredients (flour, baking powder and baking soda) in plastic bag.
4)Add dry mixture to bowl and mix well. Then add additional 1/2 cup of brown sugar and stir only a couple of times.
5) Spoon into sprayed muffin pan and put in preheated oven 350 for 20 minutes. 

6) Cool on rack.

Sundae Scoop

http://www.talkingdollarsandcents.net/muffin-monday-breakfast-muffins

Happy Weekend! I shared this recipe on Sundae Scoop and Muffin Monday.