Almond Butter Muffins {Freezer meal}
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Hangry toddlers are the worst.
Okay, so are hangry husbands… and sisters, and… well, I’m sure teens and tweens aren’t much better. But as of this point in my life, most of my day to day experience is dealing with the toddler and husband situation.
Which is why it’s not just nice but critical to have quick, easy, healthy, filling, and satisfying meals and snacks on hand. And these banana almond butter muffins deliver in all of those areas.
I used to make these one batch at a time and freeze them. But now with an almost 3-year old, I’ll often make two or even three batches of these muffins every time I make them. Yes, that means I’m making over 72 muffins, but they freeze and reheat so well, that it seems a shame not to do them all at the same time and only have to clean up once.
Full disclosure, I have 60 silicone muffin liners now, which makes the batching process even easier! (I started with 12, added 24, then 24 more. My personal recommendation? Start with at least 24.)
The best part? Once you get comfortable with this recipe, it’s pretty forgiving. I’ve subbed ginger or more cinnamon for the pumpkin spice, I’ve used a cinnamon almond butter I got on clearance in place of the regular almond butter, and you can easily swap out vanilla extract for the almond extract (but almond extract is almost always better… I dare you to change my mind).
A few notes: If you AREN’T going to batch them and freeze them (but why?), make sure you store them in the fridge. I also mention this in the recipe, but if you start by freezing them separately on a baking sheet, you can easily condense them into a gallon-size ziplock bag to store in your freezer (or deep freeze!)
Okay, I’m not going to make you wait any longer. Enjoy!
Banana Almond Butter Muffins
Recipe is adapted from Honest Foodie Blog
4 ripe bananas
4 eggs
1 Cup (or 8 oz) almond butter (the kind with the oil on top, not almond spread)
2 Cups old fashioned oats (gluten-free if you want this recipe to be gluten-free!)
2 tsp cinnamon
1 tsp baking soda
1 tsp Pumpkin spice
1 tsp Pink Himalayan salt
2 tsp almond extract (you can use vanilla extract)
1/3 Cup maple syrup
2/3 Cup unsweetened almond milk or other milk of choice
2/3 Cup Chocolate chips or Sugar free chocolate chips for the top of the muffins before baking (optional)
Instructions
Combine all ingredients in a high power blender and blend until fully incorporated. (I love my Vitamix!)
Preheat oven to 350 degrees F
Lay out 24 silicone muffin liners on baking sheet or in muffin pan. OR grease muffin pan well.
Evenly pour batter into silicone muffin cups, sprinkle with chocolate, if using
Bake for 18-25 minutes. A toothpick should come out clean.
TO FREEZE:
Allow muffins to cool before removing from silicone liners and placing back on baking sheet.
Put baking sheet into the freezer for several hours until muffins have frozen then store in zipper top freezer bag or storage container.
By allowing the muffins to freeze individually on the baking sheet, they won’t stick together when you put them in a freezer bag or storage container.
When you’re ready to eat, no need to thaw. Reheat muffins for approximately 30 seconds each in microwave.
TO STORE:
These muffins need to be stored in the refrigerator, and they’ll only last about 5 days since there are no yucky preservatives in them. If you want to keep a few out, feel free, but I ALWAYS freeze the whole batch. Yes, even if I know some of them will be eaten the next day. It’s just easier that way.
If you only decide to do one batch the first time around to see if you and your people like these muffins, I get it. But trust me when I say doing at least two batches at a time is totally worth it… it’s not like they won’t get eaten! I buy most of the ingredients at Costco (though Trader Joes bananas are often cheaper), so it’s super easy to make these in bulk!
These muffins are great as a quick “pre-breakfast” for my toddler on days that has breakfast at school, and my husband will heat up a couple on the days he is running out the door to work. They’re also great as an afterschool snack, midmorning snack, and if you add the chocolate chips on top, they are decadent enough to feel like a little dessert!
Do you have a go-to snack like these muffins? If so, I’d love to hear about them in the comments! Otherwise, let me know when you’ve made them and what you think!