2 cups all-purpose flour or gluten-free all-purpose flour
3 tablespoons brown sugar
1 ½ teaspoons baking powder
1/4 teaspoon salt
1 egg
1/3 cup maple syrup
1/2 cup milk of choice
1/2 cup butter, melted
1 teaspoon vanilla
1/2 cup pecans, chopped
Glaze:
1/2 cup Justin’s Maple Almond Butter
2 tablespoons melted butter or coconut oil
DIRECTIONS
Preheat oven to 400 degrees F. Line a muffin pan with paper liners and set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, beat together egg, maple syrup, milk, butter and vanilla. Gently pour into the flour mixture and mix just until combined. Stir in pecans.
Spoon batter into prepared muffin pan. Bake 15-20 minutes or until golden brown.
To make the glaze, combine the almond butter and butter or coconut oil in a microwave-safe bowl and microwave 30 seconds or until melted. Drizzle over warm muffins and enjoy!
Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding myJUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!
2 cups all-purpose flour or gluten-free all-purpose flour
3 tablespoons brown sugar
1 ½ teaspoons baking powder
1/4 teaspoon salt
1 egg
1/3 cup maple syrup
1/2 cup milk of choice
1/2 cup butter, melted
1 teaspoon vanilla
1/2 cup pecans, chopped
Glaze:
1/2 cup Justin’s Maple Almond Butter
2 tablespoons melted butter or coconut oil
DIRECTIONS
Preheat oven to 400 degrees F. Line a muffin pan with paper liners and set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, beat together egg, maple syrup, milk, butter and vanilla. Gently pour into the flour mixture and mix just until combined. Stir in pecans.
Spoon batter into prepared muffin pan. Bake 15-20 minutes or until golden brown.
To make the glaze, combine the almond butter and butter or coconut oil in a microwave-safe bowl and microwave 30 seconds or until melted. Drizzle over warm muffins and enjoy!
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.
