Growing up in the Bronx my dad worked at his father’s diner and even though he worked at the counter he always found his way back to the griddle so he could take his daily muffin, slices it in half cover the griddle in butter and let it cook there for a minute or two. ⠀
This simple act of slicing a muffin in half and smother it in butter reminds him of his father and NOW reminds us of our father. ⠀Look I could go on and on about how incredible my father is, if you have ever met him you know I am not lying or exaggerating. I’m not, I feel so so blessed that he is my father! ⠀
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Today’s Fathers Day Muffin Recipe I’m sharing for a couple of reasons! It’s Father’s Day and to us, that means muffins and these muffins are what I like to call pantry staple muffins! If you want to bake something for your pops last-minute this may be it! You should have must of the ingredients already! Ps, these muffins are healthier muffins so when you cover it in butter you don’t feel so bad hahaha. PSS. They’re flourless ♥️⠀
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Recipe ⠀
2 ripe bananas ⠀
1/2 cup peanut butter ⠀
1 tsp ground flaxseed ⠀
1/4 cup unsweetened vanilla almond milk ⠀
2 eggs ⠀
1/4 tsp salt ⠀
1/2 tsp baking soda⠀
1 tsp baking powder⠀
1 tbsp vanilla extract (optional) ⠀
1/4 cup rolled oats ⠀
1 tbsp collagen (optional) ⠀
1/2 cup fresh blueberries or 1/2 cup chocolate chips ⠀
Instructions
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Preheat oven 350⠀
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Line muffin tin 13 muffins ⠀
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Place all ingredients minus the blueberries or chocolate chips into a blender.⠀
Blend for 30 seconds or until smooth.⠀
Once done pour blueberries or chocolate chips in and softly mix into batter. Pour batter into muffin tins. ⠀
Bake for 20-30 minutes or until golden brown. ⠀
Let cool for 15 minutes and enjoy it any way you like it! ⠀
