I had a good weekend, perhaps a little too good a weekend; so of course, fate had to course-correct â€“ by Saturday night Iâ€™d managed to dump a glass of water all over my laptopâ€™s keyboard!
It finally felt like a spring on Sunday, the kind of day where you could actually try that old Vancouver adage; â€˜go skiing in the morning and sailing in the afternoonâ€™.
Or if youâ€™re me; go snowshoeing in the morning, and be back down in time for a late afternoon picnic in the park.
And in between these activities â€“ thereâ€™s even time to stop by the Apple Store to get the bad news.
Somehow, the sun improves my outlook and Iâ€™m all… â€œwhatever! Itâ€™s just stuffâ€¦ nature is what heals the soul!â€
I packed my little picnic and walked along the seawall headed for the park.
And through it all, these muffins are what kept me goingâ€¦
Almond butter and banana muffins… sweet bananas with nutty almond butter.
Almond Butter & Banana Muffins
(adapted from One Green Planet)
- 1 Â½ cups whole-wheat flour
- 1 cup uncooked old-fashioned oats
- Â½ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Â½ teaspoon salt
- 2 tablespoon vegetable oil
- 6 tablespoon almond butter
- 1 cup mashed banana
- 2 tablespoon ground flax seed + 4 tablespoon water (mixed, and set aside)
- 1 cup coconut milk
- Crushed nuts/flaxseed/chocolate chips (for topping)
- Preheat oven to 350Â°F.
- Combine flour, oats, sugar, baking powder, baking soda and salt in a large bowl, mix well
- In a separate bowl, stir oil and almond butter until well mixed
- Add mashed banana, flax mixture and coconut milk and mix well
- Combine the dry ingredients with the dry ingredients, and mix until itâ€™s all well combined.
- Spoon batter into paper-lined (or greased) muffin pan, about Â¾ full for each and top with a few toppings of your choice
- Bake for 20 â€“ 25 minutes or until a toothpick inserted in the center comes out clean
- Transfer to a wire cooling rack and enjoy!