Here's what you need to do:

Heat the oven to 355°F (180°C) and line a muffin tray with paper muffin cups.  

Mash the bananas with a fork and combine with the maple syrup and almond butter. Fold in the flour, baking powder, Daily Fiber, and baking soda and mix well.

For the Gluten-Free version, make sure to reduce the flour amount slightly to account for the higher density of the rice flour. 

Divide the batter between the 6 muffin cups. Top each one with the walnuts.

Bake for about 18-20 minutes in the middle of the oven, or until a toothpick comes out clean.

Remove the muffins from the oven and cool completely before serving.

Nutrition per serving:

210 kcal         

10g Fats

28g Carbs        

5g Protein

Makes: 6

Prep: 10 mins

Cook: 20 mins

If you're a fan of banana bread, then this recipe is for you! It's made with spelt flour and almond butter instead of white all-purpose flour. That means it has more protein than average. You'll also get some fiber from Daily Fiber, in addition to healthy fats like omega 3s that come naturally from nuts. The walnuts on top provide another source of omega 6 fatty acids which are important when it comes to brain health as they help promote cell growth and reduce inflammation. 

Try these muffins the next time you want a yummy, fiber-filled food that will keep you satisfied and happy.  These muffins are moderate fat with moderate protein & moderate carbs. If you are on a Keto diet, then save these for a day you're enjoying a carb refeed.

Best days to enjoy the muffins: workout days (running, lifting, functional fitness), busy days with limited eating windows, and days you feel like having something sweet & healthy.