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!
The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.
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!
Feeling a little blue is a positive statement in my household thanks to my Blue Lagoon Smoothie Bowl. This recipe is like having dessert for breakfast without having to feel guilty about it. In fact, I’m feeling a little blue now, I better go make myself this amazing smoothie bowl.
Did you know that matcha has more antioxidants than orange juice? My Matcha Smoothie Bowl is a great way to boost your immune system for the day and get your morning rolling on the right foot. A blended treat with dragon fruit, sliced bananas, and JUSTIN’S® Classic Almond Butter. It’s so good!
How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.
There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.
Breakfast is the most important meal of the day. Why waste it with something boring? Made with almond milk and my very own JUSTIN’S® Cinnamon Almond Butter, you won’t find a nuttier way to start your day!
