These tiny bites are filled with all the nutrients you need, especially fiber! No need to compromise on taste to meet your daily fiber needs when these mini-muffins are so easy to make. Bonus: make a large batch and freeze them!
fiber, gluten free, mini-muffin
AuthorCarolina Jantac, MS, RD, LD
1/2cupof Once Again Creamy Almond Butter
½cupof flax meal
1 ½cupof oat flour
1teaspoonof baking soda
Place dates in warm water for 30 minutes or so to soften.
Then, drain the water and place them in your food processor. Add mashed banana, almond butter, and eggs, and pulse until you have a thick puree. Remove the mixture from the processor, and mix in flax meal, oat flour, and finally, baking soda. Stir gently just until all ingredients are combined.
Pour mixture into mini-muffin pan and place in an oven pre-heated 375 degrees Fahrenheit for 20 minutes or until muffins become golden brown.
Remove from oven, and let cool before storing in an airtight container for up to five days. These muffins also freeze very well!
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