I like keeping things short & sweet.
Especially in the morning. Getting ready in the morning can really take me anywhere from 30 minutes to two hours, including breakfast, getting dressed, and just generally preparing myself for the day ahead.
Of course, there are those days (like today!) when I have to wake up at 5:50 a.m. in order to make it to school in time for a 7:00 a.m. AP Chemistry class. We’ve all experienced that rush of “Am I going to make it on time??” and “I WANT TO SLEEP!!” and “How is it humanly possible for anyone to be up this early” before, some more than others. And I think I can speak for most of us, if not at least the Night-Owls, when I say that making the “getting ready” process any shorter, meaning you can fit in those extra five or ten minutes of sleep, is the best gift you’ll ever give yourself.
My key to this is pre-made, grab-and-go breakfast. And these muffins fit that description to a T! With both a bit of sweetness to satisfy you and enough protein to fill you up until lunch, these muffins are definitely the solution to early-morning wake-ups. My favorite way to enjoy them is by warming one up in either the oven or microwave, and oh wait… that’s it! The chocolate gets all melty and the almond butter all warm, and oh my Lord there’s no better way to get yourself out of the house!
Did I mention they’re actually filled with Almond-Butter? And if you’re like me and a chocoholic, you can also add a few chocolate chunks to your almond butter before filling them. Talk about irresistible!
Just prepare yourself, because these babies are so good you may just end up eating the whole tray on your way!
Almond Butter-Stuffed Banana Bread Muffins
- 1 3/4 c old fashioned oats
- 1/2 tbs flax seeds
- 1/2 c whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 c stevia
- 1 1/2 tbs molasses
- 1 c almond butter, seperated
- 2 tbs coconut oil
- 2 eggs
- 1/2 c almond milk
- 4 overripe bananas
- 1/2 c chocolate chunks, if desired
Preheat oven to 350°F. Process the oats and flax seeds in a food processor until the consistency of oat flour is reached. Pour into a small bowl and combine with whole wheat flour, cinnamon, baking soda, and cream of tartar. In a large bowl, mix the stevia, molasses, and coconut oil until smooth. Add 1/4 c of the almond butter and stir until fully combined. Add eggs, one at a time, then slowly stir in flour mixture. Add almond milk. Fold in bananas. In a small bowl, combine 3/4 c remaining almond butter and chocolate chunks (or omit this step not using chocolate). Line a muffin pan with cupcake liners and lightly grease. Scoop the batter into cupcake liners, filling each 1/4 full. Scoop in about 1 tbs almond butter mixture. Pour batter over almond butter until 3/4 full. Bake for 32-34 minutes, or until an inserted toothpick comes out clean. Let cool and enjoy!
Nutritional Information (from myfitnesspal.com)
(Yields 24 muffins)
Nutrition information calculated including chocolate chunks. Not including chocolate chunks, it is as follows: 132 calories, 8 g fat, 13 g carbs, 4 g protein.