Delicious, fluffy, gluten-free and dairy-free muffins made with only high nutrient ingredients. These high-protein and high-fiber almond butter banana bread oatmeal muffins are naturally sweetened with honey, vanilla and cinnamon. An amazing energy-boosting HIGH LOW LEAN NO snack!  

INGREDIENTS: Makes 12 large muffins or 24 minis

• 1 cup ripe mashed banana (Around 3 bananas - mash them well with a fork so they are creamy before adding to the mixer) 

• ½ cup unsalted & unsweetened almond butter (can use peanut butter if you prefer) 

• 2 organic eggs

• 2 tablespoons organic honey (I love Manuka!)

• ⅔ cup unsweetened plain almond milk 

• 1 teaspoon vanilla extract

• 2 cups gluten-free old fashioned rolled oats

• 1 teaspoon baking powder

• 2 teaspoons cinnamon

• ⅓ cup dairy-free dark chocolate chips (an extra 2 tablespoons for sprinkling on top of muffins) 

• Optional: ⅓ cup unsalted pumpkin seeds, chopped walnuts or almonds 

• Optional : ½ teaspoon bee pollen granules

PREP: 5 minutes

1. Preheat oven to 350 degrees. Spray muffin pan with a nonstick spray or line a 12 or 24 cup muffin pan with muffin liners. (I love the minis and so do my kids!)

2. Using a mixer, add your mixture of creamy mashed bananas, almond butter, eggs, honey, almond milk and vanilla until smooth and well combined.

3. Next add in all dry ingredients: oats, baking powder, cinnamon and optional bee pollen; stir well to combine. Finally add in ⅓ cup chocolate chips.

4. Evenly pour the batter between muffin liners. Sprinkle extra chocolate chips on top and optional nuts. 

5. Bake for 20-25 minutes depending on your oven’s heat - check with a toothpick. 

6. Freezes well for up to 3 months.