Banana Butterscotch Almond Oatmeal Muffin

Weekday Breakfast needs to be fast and heavy enough to get you to lunch..... well I think it should also be delicious! I often make what I call my « breakfast muffins ». They aren’t too sweet, they have just the perfect amount of tangyness and you’ll actually feel full. Paired with your favorite coffee or tea its the perfect way to start your day!

This combo of Almond and bananas is one of my favorites! Adding some oatmeal will make sure you make it to Lunch and the Butterscotch just gives you something sweet to put that smile on your face so you can tackle your day! 

Banana Butterscotch Almond Oatmeal Muffin

What you’ll need:

• 1/2 cup of almonds « flour » ( I’ll tell you how to make it below)

• 1 cup of oats

• 1 1/4 of flour

• 1 tsp of cinnamon (you can add more if you’d like, all based on preference)

• 1 tsp of baking powder

• 1 tsp of salt

• 1 egg

• 1/2 cups melted butter or margarine (I use Becel margarine for this recipe)

• 1/2 cup of vegetable oil

• 1 cup of very ripe bananas (that’s about two bananas)

• 1 tsp of vanilla

• 1/2 cup of Butterscotch ( I use Chipits Butterscotch chips)

Topping: 

• 1/4 cup chopped toasted almonds

• 1/4 cup brown sugar

What you’ll do:

Preheat oven to 380 degrees. 

In a medium sized bowl, combine the almond flour, oats, flour, cinnamon, baking powder and salt. Mix until all combined. 

In a stand mixer, mix the egg and sugar until combined,  add your egg and mix on high until it becomes a litter yellow tint. Add the vegetable oil, bananas and vanilla. Mix until everything look smooth. 

Add the dry ingridients slowly while mixing on a low setting. Add your Butterscotch. When everything is combined, choose your most colourful muffin cups and fill them about 2/3 of the way.  

Combine the topping ingridients and add to the top of each filled muffin cup. 

Bake for 18-20 mins. Allow to stand on a cooling rack for 5 mins.  

Enjoy a sweet breakfast this morning!!! 

***Tip: Make your own « almond flour » for this recipe. When I bake, other than very delicate types of desserts, I make this almond flour. All you need is 1 cup of almond (not toasted) and a food processor.

Simply on the « purée » setting, grind your almonds until it becomes almost dust-like. You’ve got « almond flour »

I use it to bread fish, in my baking, and even in yogurt. Make yourself a big batch, and keep it in a mason jar for a couple months!