No. 1 : Quick Recipe
Banana Almond Oat Muffins
- 1 Cup Ripe Mashed Bananas
- ½ Cup Natural Almond Butter OR Peanut Butter
- 2 Large Eggs
- 2 TB Honey
- 2/3 Cup Almond or Oat Milk (Unsweetened)
- 2 Tsp Vanilla Extract OR 1 Tsp Vanilla and 1 Tsp Almond Extract
- 2 Cups Rolled Oats
- 1 Tsp Baking Powder
- ½ Tsp Cinnamon (OR 1 Tsp Cinnamon and omit the cardamom and ginger)
- ¼ Tsp Cardamom
- ¼ Tsp Ginger
- ¼ Tsp Sea Salt
- ½ Cup Golden Raisins or your choice of dried chopped fruit
- 2 TB Chopped Toasted Almonds
Preheat the oven to 350F. Line a 12-cup muffin tin with liners.
Mix the mashed bananas, almond butter, eggs, honey, almond milk and vanilla together in a bowl.
Whisk the oats, baking powder, cinnamon, cardamom, ginger and salt together in another bowl. Add the dry ingredient to the wet and stir briefly. Add in the raisins.
Divide the batter between the muffin liners. Sprinkle the tops with almonds. Bake for 20 – 25 minutes.
No. 2 : Kitchen Scoop
Have you used oat milk yet? Seen it in the grocery store and wondered about it? Oat milk is made of steel-cut oats that are soaked in water, blended, and then strained It is free from dairy, gluten, soy and peanuts. I love it because it is extra creamy and it can be used as a substitute for whole milk.
No. 3 : Clever Idea
Make a double batch! These muffins freeze great! Bake and let completely cool before freezing.
No. 4 : Wine FIND of the Week
Saracci Moscato d’Asti
Asti, Piedmont, Italy
Think you’re not a Moscato fan? Think again – this wine may change your mind. Briskly bubbly with a hint of peaches and honeysuckle, this wine is a super pair for a slightly sweet treat like these muffins. I always search out a moscato that is “d’Asti”. This means that it is from the Piedmont region, the best source who are the original grape growers and winemakers of this amazing wine.