AB and J Muffins

D.TOX

Dairy-Free

Gluten-Free

Vegan

Vegetarian

Using almond butter instead of peanut, these AB and J muffins offer the same flavor as the classic sandwich but in a gluten-free, dairy-free snack.

By The LTH Nutrition Team

Makes10 servings
Prep Time10 minutes
Cook Time25 minutes

Ingredients
Directions

Ingredients

3 tbs. flaxseed
6 tbs. water
2 overripe bananas, mashed
1 cup almond butter
1/2 tsp. sea salt
1 tsp. baking soda
1 tsp. vanilla extract
1 tbs. stevia (optional)
1/2 cup raspberries

Directions

STEP 1

Preheat the oven to 375 degrees F. Grease a muffin tin with cooking spray.

STEP 2

Combine the flaxseeds and water in small bowl and let sit for five minutes. Meanwhile, combine the bananas, almond butter, sea salt, baking soda, vanilla extract, and stevia (if desired) in medium bowl and stir to combine. Fold in the flaxseed mixture and raspberries.

STEP 3

Fill each muffin cup until it's halfway full. Bake for about 13 to 15 minutes, until the edges are brown.

STEP 4

Let cool for 10 minutes. Store in an airtight container for up to one week.

Nutritional information

Servings Per Container

Amount Per Serving

Calories 205

% Daily Value^*

24%

Total Fat 15g

Total Carbohydrates 12g

20%

Dietary Fiber 5g

Sugars 4g

Protein 6g

* Percent Daily Values are based on a 2000 calorie diet.

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