Super Butter Banana Oat Muffins

By Jess - @jessalynn.forde

Hi again, friends! This month I was craving muffins. Not just any muffins, banana oat muffins! What I like about these is that not only are they fluffy and delicious, aka everything you want in a muffin, they’re also not too sweet. To lighten the recipe, I used applesauce instead of oil. This allows the moisture to still be present but takes out the need for vegetable oil which you see a lot in baking. I also used honey instead of sugar to sweeten these! One thing I really enjoy about using the Almond Cashew Super Butter in these is that you get all that added goodness from the SUPER ingredients! Give them a try and let me know what you think!

Pro-Tip: If you’re not sharing/eating all of these in a day or two, freeze the remainder and pop in the oven or microwave to defrost.

Ingredients:

Makes 12 Large Muffins

• 1 1/2 c. Flour (I had All-Purpose on hand but whole wheat or oat flour would work as well)
• 1 c. Rolled Oats
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 tbsp. Ground Flax Seeds
• 1 Egg, beaten (sub flax egg for vegan alternative*)
• 1/2 c. Cashew Milk (or milk of choice)
• 1/3 c. Unsweetened Applesauce
• 1/4 c. Honey (sub Maple Syrup for vegan alternative)
• 1/4 c. Wild Friends Almond Cashew Super Butter + a little extra for drizzling after
• 2 Bananas, Ripe and Mashed

Instructions:

1. Preheat oven to 400 degrees F. and grease muffin tin.
2. In one bowl, stir together all dry ingredients - flour, oats, baking powder, baking soda, salt, and ground flax seeds. 
3. In another bowl, mix together all wet ingredients - egg, cashew milk, applesauce, honey, Wild Friends Almond Cashew Super Butter, and mashed bananas. Ensure it’s mixed thoroughly. 
4. Combine the wet into the dry and gently stir until combined. 
5. Fill the muffin cups evenly and bake for 13-18 minutes, or until golden brown on top.
6. Once cooled slightly, drizzle with extra Wild Friends nut butter and ENJOY!