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.
Nutrition Facts
Servings Per Container
1
Amount Per Serving
Calories 205
% Daily Value*
24%
Total Fat 15g
4%
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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