Ingredients

The following ingredients have 9 Servings
  • 1/2 cup (128 g) almond butter*
  • 1 medium, ripe banana (100g or 1/2 cup)
  • 1 large egg
  • 1/4 cup (80 g) honey
  • 1/2 cup (40 g) rolled oats
  • 2 Tbsp (14 g) ground flaxseed
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 cup (60g) of your favourite jelly, divided*

Instruction

  • Preheat oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
  • Add all ingredients except for jam to a blender and blend on high until oats are broken down and batter is smooth and creamy.
  • Use a greased tablespoon to spoon approximately 2 Tbsp (30 ml) of batter into the prepared muffin pan, filling each cavity about 1/3 of the way full. There should be enough to generously cover the bottom of the cavity.
  • Add 1 to 1 1/2 tsp. of jam to the centre of each cavity before topping with another 2 Tbsp (30 ml) of batter, or until each cavity is 3/4 of the way full. You want to make sure that all of the jam is covered so that it doesn’t seep out and burn on the side of the pan.
  • Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.