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  • Writer's pictureCrystal Munegatto

Who Knew Muffins Could be Healthy??!

So I love muffins. Every kind of muffin. But I don't love the fact that they contain about as much sugar (or more) than a slice of cake. I've been in a training course all week, and guess what they have been providing the group for breakfast and snack every day? Go ahead, I'll give you one guess....muffins. Five days of sitting, drinking coffee, and eating muffins. Not so great for the waist line right? Undeniably, this will happen again. We all have to take training to maintain our practice. My solution: Raspberry, Almond Butter & Banana Oatmeal Muffins.


  • 1 cup white whole wheat flour (can also use whole wheat pastry flour)

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 2 medium extra ripe bananas

  • 3/4 cup old fashioned oats

  • 1/2 cup plain nonfat greek yogurt

  • 1/3 cup natural creamy almond butter (use your favorite brand!)

  • 1/4 cup honey

  • 1/4 cup unsweetened almond milk (any milk will work)

  • 2 large eggs

  • 1 teaspoon vanilla

  • 1 heaping cup fresh or frozen raspberries


  1. Preheat oven to 350 degrees F. Line muffins tins with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.

  2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.

  3. In a blender, add bananas, oats, greek yogurt, almond butter, honey, almond milk, eggs and vanilla. Blend about 30 seconds. Pour wet ingredients into a large bowl, then add in dry ingredients and mix until just combined. Fold in raspberries.

  4. Fill muffin cups 3/4 of the way full. Bake for 20-23 minutes until tops are lightly golden brown. Transfer muffins to wire rack to cool. Enjoy with extra nut butter on top!

**new obsession...spread with coconut butter

Enjoy my people!

Recipe Source: Ambitious Kitchen

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