How many Weight Watchers points in a banana?

A medium sized banana is zero points on the Weight Watchers program making it perfect for snacks and healthy recipes.

Is almond butter healthier than peanut butter?

Both almond butter and peanut butter have similar nutritional value. Almond Butter is a bit healthier than peanut butter because it has more vitamins, minerals, and fiber. Both nut butters are roughly equal in calories and sugar, but peanut butter has a little more protein than almond butter.

Can I replace peanut butter with almond butter?

You can use the two nut butters interchangeably in most recipes. ... Peanut butter has a much bolder taste which means it would make it more noticeable than almond butter which has a milder taste.

Can muffins be frozen?

Muffins can be frozen. Make sure they are cooled completely before wrapping and freezing. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. Label all packages with the name of the recipe and the date. Frozen muffins can be stored for at least 3 months. To reheat frozen muffins place muffin in microwave for 20-30 seconds or in oven (or toaster oven) for 5-10 minutes at 350°F.

Baked Almond Butter Oatmeal Muffins

Name: Baked Almond Butter Oatmeal Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 Medium Ripe Banana; 1/4 Cup of Justin's Vanilla Almond Butter; 1/4 Cup of Maple Syrup; 3 Cups of Quick Oats; 1 Teaspoon of Baking Powder; 1/2 Teaspoon of Cinnamon; 1/4 Teaspoon of Salt; 1/3 Cup of Chocolate Chips

Description

This hearty Weight Watcher friendly breakfast comes together in minutes. These Baked Almond Butter Oatmeal Muffins cook up in less than 30 minutes and set you up for several days of an easy healthy under 500 calories breakfast.

Ingredients

Units Scale

1 Medium Ripe Banana
1/4 cup of Justin's Vanilla Almond Butter
1/4 cup of Maple Syrup
3 cups of Quick Oats
1 Teaspoon of Baking Powder
1/2 Teaspoon of Cinnamon
1/4 Teaspoon of Salt
1/3 cup of Chocolate Chips

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Instructions

Preheat - Preheat your oven to 350 Degrees F.
Prep - Peel your banana and place it in a large bowl - use a fork to mash the banana removing as many lumps as possible.
Assemble - Add the Almond Butter, maple syrup, almond milk to the mashed banana and combine.
Assemble - In a separate bowl combine your quick oats, baking powder, cinnamon and salt; use a spatula to fold the ingredients together - sprinkle in your chocolate chips. Now combine your dry ingredients with your wet ingredients and fold together gently to form a thick batter.
Fill - Spray your muffin tin with non stick cooking spray and fill your muffin cups with your oatmeal muffin batter.
Bake - Bake your oatmeal cups for 25 minutes at 350 Degrees F. When done cooking remove from oven and let cool for 10 minutes before removing from muffin tin.

Notes

No Slip Mixing: If you like to keep one hand free for adding ingredients to your bowl when using a whisk or mixer, you can keep your bowl from sliding around by placing it on a rubber shelf liner or silicone baking sheet liner. The mixing bowl sticks to the liner and stays stable.
Stable Scooping - Angling a mixing bowl can make it much easier to dig in while scooping out cookie dough. To stabilize your bowl at the perfect angle while keeping your hands free for scooping, place the mixing bowl in a pot lined with a dish towel. The now-secure bowl can be tilted in any direction.
Mess-Free Pan Spray - If you have ever encountered that oily film on your countertop that resulted from using an aerosol oil spray then you need to try this. Open the door of your dishwasher, lay the item to be greased right on the door, and spray away. Any excess spray will be cleaned off the door the next time you run the dishwasher.
Getting a Grip on Muffin Tins - Miniature muffin tins are usually fitted with a rim. that is too tiny to grasp with bulky oven mitts. To avoid this struggle, leave one corner empty when you fill you tin. Now you have a place to insert your thumb, allowing you to remove the tin without getting burned or squishing any of the muffins.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 5.7 g
Sodium: 107 mg
Fat: 11.1 g
Carbohydrates: 8.7 g
Protein: 9.5 g
Cholesterol: 226 mg