These simple but delicious muffins are a staple in our house! They are perfect for days with a full schedule, make great toddler snacks and are portable for outdoor adventures all while packing a pretty great nutritional punch. Healthy fats and protein to keep you full with the natural sweetness of bananas. Elliot loves to help me make these, so we do them in batches and freeze them for later use! I like to heat ours a little in the toaster oven before we eat them, and they are wonderful with a little dab of grass-fed butter!
3-4 ripe organic bananas, mashed
1/4 cup almond butter (we love this one!)
1/2 cup organic greek yogurt or sour cream
2 large eggs
1 tsp vanilla extract
1/8 cup honey (or to taste, sometimes I omit this if bananas are very ripe)
Optional: 1-2 drops cinnamon bark vitality essential oil
2 cups gluten-free oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350. In a medium bowl, mix together all wet ingredients except the banana, then fold in the mashed banana. In a separate bowl, mix together dry ingredients. Fold wet ingredients into the dry, then fill muffin cups. Bake for 20 minutes, then let cool. Freeze for up to six months!
To freeze, place muffins in a freezer container and separate the layers with some parchment paper. To thaw, simply remove desired amount of muffins from the freezer, place in a glass tupperware and refrigerate overnight. Reheat (or don't!) and enjoy!