Banana Almond Butter Muffins
|Course: breakfast |
PointsPlus™ Value: 6 (Weight Watchers info)
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Easy
|4 large banana(s), ripe and mashed|
|1 cup(s) packed light brown sugar|
|1 cup(s) shredded carrots, pureed|
|1 item(s) egg white(s)|
|1/2 cup(s) almond butter|
|1 cup(s) whole wheat flour|
|1 tsp baking powder|
|1 tsp baking soda|
|3/4 cup(s) uncooked old fashioned oats|
Instructions1) Preheat oven to 350 and spray a muffin pan with cooking spray. I had Hazel use the potato masher to mash the bananas while I pureed the carrots in my little food processor. (I had shredded carrots that needed to be used up but would have used a whole carrot.)
2) Combine banana, 1/2 cup of brown sugar, carrot puree, egg white and almond butter in large bowl. (Hazel loves to pour the measured ingredients in and mix.)
3) Mix dry ingredients (flour, baking powder and baking soda) in plastic bag.
4)Add dry mixture to bowl and mix well. Then add additional 1/2 cup of brown sugar and stir only a couple of times.
5) Spoon into sprayed muffin pan and put in preheated oven 350 for 20 minutes.
6) Cool on rack.