Banana Almond Butter Muffins

This recipe makes 5 – 6 muffins that are to be consumed as “snacks” either in-between breakfast and lunch or in-between lunch and dinner. Of course, this is only based on the guidelines for the meal plan that I am following, but you are more than welcome to consume these however you want!

**You will need a kitchen scale to measure ingredients**

what you need:

• 4.2 oz banana, mashed with a fork
• .7 oz almond butter
• 1 oz almond flour
• 1 oz buckwheat flour
• .5 oz desiccated coconut
• 1/ teaspoon coconut oil, melted
• 2.4 oz almond milk
• 1 teaspoon baking powder
• 1 tablespoon honey
• 1/3 teaspoon stevia granules
• 1 teaspoon cinnamon
• 2 tablespoons oats

what you need to do:

Preheat oven to 350 degrees F. Line a muffin pan with liners. Set aside.

Combine all of the ingredients a medium bowl. Mix well, making sure that everything is incorporated and there are no clumps.

Spoon the batter into the muffin tin, filling about 3/4 of the way. You should get 5 – 6 muffins.

Bake in preheated oven for 13 – 15 minutes, or until a toothpick inserted in the center comes out clean.

Store in the fridge and serve warm!