Strawberry, Banana & Almond Butter Muffins

This recipe is adapted from OhSheGlows.com.

Daniel bought me a HUGE container of fresh strawberries, and I was able to find so may different ways to enjoy them. One way I decided to use them was to make some yummy muffins. We had some rip bananas too, so this was a perfect plan!

Gather:

1 cup whole grain flour
3/4 cup white flour
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/2 cup brown sugar
1 tsp. baking soda
1/2 tsp. baking powder
1.5 tbsp. ground chia seed (or flax seed)  + 1/4 cup water
1.25 cup almond milk
2 heaping tbsp. coconut oil
3 tbsp. almond butter (or any other nut butter!)
2 tbsp. pure maple syrup
1 large banana mashed, left a bit chunky
3/4 cup strawberries chopped
1/2 cup sweetened coconut flakes (optional)

Directions:

Preheat your oven to 375 ͦ.


Grease your muffin tin and set it aside. I used individual silicone muffin cups. I set them on a baking pan and sprayed them as a whole; they worked great! next, in a small bowl, mix the ground chia or flax seeds and water and set is aside. In a large bowl mix all of the dry ingredients (flours, salt, cinnamon, brown sugar, baking soda & baking powder.) Set aside. In a medium sized bowl, mix all of the wet ingredients (chia seed mixture, milk, warmed coconut oil, nut butter & maple syrup). Mix well.  Add wet ingredients to dry and stir. Next, add the banana. Remember to leave it chunky. I picked of pieces with my hands to ensure good, solid pieces. :) Fold in chopped strawberries, reserving 1/4 of them to sprinkle on top of muffins. Scoop mixture into muffin tin  and sprinkle remaining strawberries and coconut flakes.  Bake them for 25 minutes. I was able to make 12 perfect sized muffins.

Dry ingredients:

Wet ingredients: