Ingredients

The following ingredients have 12 Servings
  • Wet ingredients:
  • 1 cup mashed ripe bananas (about 2 large or 3 medium ripe bananas)
  • ¾ cup natural creamy drippy almond butter or peanut butter (just almonds and salt)
  • 2 large eggs
  • ¼ cup pure maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • Dry ingredients:
  • 1 cup gluten free oat flour* (you can make your own -- see notes section)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup Bonne Maman INTENSE Strawberry Fruit Spread, divided

Instruction

  • Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent muffins from sticking to liners.
  • In a large bowl, mix together the mashed bananas, almond butter, eggs, pure maple syrup and vanilla extract.
  • Next stir in oat flour, baking powder and salt until smooth. Evenly divide batter into muffin liners. Add 1 teaspoon of Bonne Maman INTENSE strawberry fruit spread on top of each muffin. Use a butter knife to gently swirl the strawberry fruit spread into the batter, just a few times. Don’t over swirl.
  • Bake 22-27 minutes or until toothpick comes out slightly clean or with just a few crumbs attached. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins. These are delicious with extra almond butter on top or a smear of butter + a little sea salt.