Almond butter is my latest obsession. I used to be obsessed with peanut butter but almond butter has completely taken over and stolen my heart. It goes beautifully with banana so I wanted to come up with the perfect combo recipe.
These muffins will be perfect for breakfast preparation that can be taken to work ect easily or the perfect afternoon sweet treat!
They are light, fluffy and sweet but completely refined sugar, dairy & gluten free.
2 tbsp coconut oil
1/2 cup / 125g almond butter
1/2 cup / 50g coconut flour
2 tsp cinnamon
1 tsp nutmeg
Coconut & Almond Butter Paste
1 tbsp. of coconut oil
1 tbsp. of almond butter
Preheat your oven to 180C and place the muffin cases in the muffin tray.
While the oven is warming up, combine the banana, eggs, coconut oil, almond butter and vanilla. This could be done using a food processor, blender, or electric whisker.
Once you have formed a paste without any lumps, add it the coconut flour, cinnamon & nutmeg.
Once this has been blended in, add in spoonful’s to each muffin case ensuring it is spread out evenly.
Place the tin in the oven for around 25 minutes.
Once the muffins are cooked and have cooled down add the coconut oil and almond butter together and stir.
Spread across each muffin evenly and add your favourite choice of topping. This could be banana (as I did) raspberries, strawberries or raisins ect.