By Jenna - @jenbenna
Today, I am happy to be sharing these real-food breakfast muffins. The star ingredient? Wild Friends Almond Cashew Super Butter. I chose this flavor because of all the extra benefits it has. Not only do you get the yummy flavors and healthy fats from almonds and cashews, but you also get some omega-3s from the chia and flax seeds.
Ingredients:
- 1 flax egg (1 tbsp ground flax + 1.5 tbsp water)
- ⅔ cup Wild Friends Almond Cashew Super Butter
- 2 ripe large bananas, mashed
- ⅓ cup brown sugar
- 2 tbsp avocado oil
- 1 tsp vanilla
- ¾ cup unflavored unsweetened almond milk
- 1 cup unbleached flour
- ½ cup oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp pink Himalayan salt
- ½ tsp cinnamon
Directions:
- Prepare flax egg and put aside. Preheat oven to 375.
- Combine nut butter, mashed bananas, brown sugar, avocado oil, vanilla, and almond milk. Add flax egg.
- In a separate bowl, combine the rest of the ingredients.
- Slowly add dry ingredients to wet and stir to thoroughly incorporate.
- Line a muffin tin with cupcake liners. Pour batter into twelve cups ¾ of the way full.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Enjoy!