These are the perfect pre-workout or recovery snack. Good healthy carbohydrates, no refined sugar or wheat, and healthy fats and a little protein. The original recipe I used claimed it made 9 muffins, my attempt yielded about 7.  These freeze and reheat well for on the go breakfast and they are simple to make as far as muffins go.  Put everything in a blender and then bake.  You could make this into a mini loaf too if you wanted to!

Ingredients:

• 1/4 cup almond butter
• 2 extra ripe medium bananas
• 1 egg
• 2 tbsp honey (raw preferably)
• 1/2 cup rolled oats
• 1/4 cup almond meal
• 2 tbsp ground flaxseed
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp  cinnamon
• 1/4 tsp nutmeg

Directions:

Preheat oven to 375F and prepare a muffin pan by spraying 7 cavities with cooking spray. Set aside.  Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy. You will probably have to pulse it at first to get it going.  Spoon batter into muffin pan, filling each muffin hole until it is about 3/4 of the way full.  Bake for 10-12 minutes or until they start to look golden and a toothpick inserted into the center comes out clean. Cool in pan for about 5-10 minutes before removing gently. These freeze well and reheat in a few seconds but will also keep in an airtight container for a week. Makes about 7.

Nutrition Info: Calories: 166, Carb 16g, Fat 9g, Protein 6g