Almond Butter-Stuffed Banana Bread Bites

Ingredients

Serves: 48 muffins (3 muffins per serving)

For the Banana Bread Batter (Makes 816g):

• 124.39g Oat Flour
• 95.12g Almond Flour
• 2.93g Baking Powder
• 1.83g Baking Soda
• 1.83g Cinnamon, Ground
• 1.60g Sea Salt, Fine
• 256.10g Banana Puree
• 153.66g Whole Eggs
• 131.71g Date Syrup
• 43.90g Vegetable Oil
• 2.93g Vanilla Extract

For the Banana Almond Butter Filling (Makes 192g):

• 43.28g Dates
• 43.28g Water, Boiling
• 57.71g Almond Butter, Light-Roasted, Blanched, Smooth
• 46.17g Banana Puree
• 1.56g Sea Salt

For Almond Butter-Stuffed Banana Bread Bite Assembly:

• 816g Banana Bread Batter
• 192g Banana Almond Butter Filling
• 25g Blanched Diced Almonds

Preparation

For the Banana Bread Batter:

1. Blend together oat flour, almond flour, baking powder, baking soda, cinnamon and sea salt in a clean, dry bowl.
2. Blend together banana puree, eggs, date syrup, vegetable oil and vanilla extract on medium power for 1 minute using a stand mixer fitted with a whisk attachment.
3. Add dry ingredients to wet ingredients in a bowl of stand mixer fitted with a whisk attachment and blend to combine, about 1 minute.

For the Banana Almond Butter Filling:

1. Combine dates and boiling water and rest until softened, about 10 minutes. Puree together into a smooth paste using a high shear blender.
2. Blend together date paste, almond butter, banana puree, and sea salt using a high shear blender.
3. Pipe into 4g discs using a pastry bag with no tip. Wrap tightly. Freeze or blast chill until firm, about 1 hour.

To assemble the Almond Butter-Stuffed Banana Bread Bites:

1. Drop 7g batter into each cup of a small muffin mold.
2. Top each muffin with one 4g disc of frozen banana almond butter filling.
3. Top with each muffin with 10g batter.
4. Top with each muffin with 0.5g chopped almonds.
5. Bake at 325°F in a standard oven until center reaches 200°F, about 12 minutes.
6. Cool for 10 minutes at ambient temperatures and remove from the pan. Cool completely on wire racks, about 30 minutes.Transfer to an airtight container and seal. These muffins last 3 days at room temperature, 1 week refrigerated, and 1 month frozen.

Nutritional Info (Per Serving = 3 Muffins)

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 105mg
• Total Carbohydrate: 19g
• Dietary Fiber: 3g
• Total Sugars: 10g (Includes 7g added sugars)
• Protein: 5g
• Vitamin D: 0mcg
• Calcium: 43mg
• Iron: 1mg
• Potassium: 238mg

Notes

These Banana Almond Butter-Stuffed Bread Bites are soft, naturally sweet, and nutrient-rich, perfect for snacking or breakfast on the go. Made with whole ingredients like oat and almond flour, banana purée, and date syrup, they're free of refined sugars and packed with fiber, protein, and healthy fats.