This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
¾ cup Oats
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Salt
1 Egg
1 Banana, ripe
1 teaspoon Vanilla
2 tablespoons Honey
½ cup Carrots, shredded
¼ cup Coconut, shredded
1. Preheat the oven to 350°F.
2. Line 6 regular, or 3 jumbo, muffin tins with paper muffin liners.
3. Add the dry ingredients (oats through salt) to a food processor, and process until the oats become fine flour.
4. Add the remaining ingredients except for the carrots and coconut.
5. Blend for 30 seconds. Fold in the carrots and coconut.
6. Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
7. Bake for 18-20 minutes, or until done.
8. Allow the muffins to cool in the pan for 10 minutes and enjoy with a little extra almond butter on top!
When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
¾ cup Oats
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Salt
1 Egg
1 Banana, ripe
1 teaspoon Vanilla
2 tablespoons Honey
½ cup Carrots, shredded
¼ cup Coconut, shredded
1. Preheat the oven to 350°F.
2. Line 6 regular, or 3 jumbo, muffin tins with paper muffin liners.
3. Add the dry ingredients (oats through salt) to a food processor, and process until the oats become fine flour.
4. Add the remaining ingredients except for the carrots and coconut.
5. Blend for 30 seconds. Fold in the carrots and coconut.
6. Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
7. Bake for 18-20 minutes, or until done.
8. Allow the muffins to cool in the pan for 10 minutes and enjoy with a little extra almond butter on top!
If you’ve ever wondered what I do when I’m not blending my delicious nut butters together, here’s the answer— I’m busy blending my nut butters with other foods to create delicious recipes! This Nutty Falafel is perfect for lunch or dinner, it’s simple and most importantly, tasty. The addition of JUSTIN’S® Classic Almond Butter is nutty in the best way.
Roasted Almond Butter and Maple Glazed Tofu, Squash, and Brussels is a genuine triple threat. This dinner delight is vegetarian, full of flavor, and cooks in one pan. It doesn’t take your whole day to prepare either. At any given moment, you are thirty minutes of marinating, a few minutes of tossing ingredients together, and thirty minutes of hands-off roasting away from enjoying a flavor-packed, wholesome, vegetarian meal. Seriously. There’s really no downside to this recipe.
I’ve been in my kitchen laboratory cooking up some goodies. I’ve been trying to make the smoothest smoothie around, and I think I’m getting close. The Cranberry Coconut Almond Butter Smoothie is full of tropical flavors, JUSTIN’S® Coconut Almond Butter, and real cranberry. See for yourself just how smooth it is!
Don’t be a meanie, eat a panini! My Cheesy Almond Butter, Apple + Bacon Panini has got everything it says in the title and maybe a little more if you add some extra love to the mix. It’s also got JUSTIN’S® Classic Almond Butter in it, which is basically love, anyways.
