Preheat your oven to 350°F (175°C) and line or grease an 8×8-inch baking dish. Place fitted parchment paper at the bottom of the pan.
In a large mixing bowl, whisk together JUSTIN’S® Cinnamon Almond Butter, brown sugar, and maple syrup until smooth and well combined. Add the eggs, pumpkin purée, and vanilla extract, and whisk again until the mixture is fully incorporated.
In a separate bowl, whisk together the flour, baking soda, salt and baking powder. Add to the wet ingredients. Then add the cinnamon and pumpkin pie spice. Stir until just combined—do not overmix.
Pour the batter into the prepared baking dish and spread it evenly. Bake for 32 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan.
While the bars are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy, then mix in the vanilla extract.
Once the bars are completely cool, peel away the parchment paper and spread the frosting evenly over the top. Slice and serve.
My Gluten-Free Almond Butter Blueberry Muffins are a simple twist to a timeless recipe. It’s gluten and dairy free so that anyone can enjoy this delicious dessert.
Preheat your oven to 350°F (175°C) and line or grease an 8×8-inch baking dish. Place fitted parchment paper at the bottom of the pan.
In a large mixing bowl, whisk together JUSTIN’S® Cinnamon Almond Butter, brown sugar, and maple syrup until smooth and well combined. Add the eggs, pumpkin purée, and vanilla extract, and whisk again until the mixture is fully incorporated.
In a separate bowl, whisk together the flour, baking soda, salt and baking powder. Add to the wet ingredients. Then add the cinnamon and pumpkin pie spice. Stir until just combined—do not overmix.
Pour the batter into the prepared baking dish and spread it evenly. Bake for 32 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan.
While the bars are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy, then mix in the vanilla extract.
Once the bars are completely cool, peel away the parchment paper and spread the frosting evenly over the top. Slice and serve.
I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.
I like my smoothies to be just like me: sweet and powerful. Justin’s Ultimate Green Drink is the perfect way to kick off a workout or just get ready for the day. It’s packed with chia seeds, protein powder, and JUSTIN’S® Classic Almond Butter for a great flavor that’ll make you grow up big and strong!
