I have done something unspeakable to almond butter: microwaved it in plastic.
I bought chunky almond butter in bulk and stored it an old soynut butter container. As I neared the bottom of the jar, since I hadn’t consistently stirred it before consumption, the butter at the bottom was dry. In order to make the muffins below, I microwaved the almond butter in order to make it stir-able, and I went thirty seconds too far. Oh well. The muffins suffered no ill effects, and my brother ate probably half the batch before and after the bike races in which he participated last weekend.
Wet ingredients: banana mush!
Dry ingredients: powdery stuff!
Buckwheat-Almond-Banana (BAB) Muffins
Modified from Laurie Sadowski, “Buckwheat and Almond Butter Muffins,” in The Allergy-free Cook Bakes Bread (Summertown: Book Publishing Company, 2011), 41.
3/4 cup sorghum flour
1/2 cup brown rice flour
1/3 cup buckwheat flour
1/3 cup King Arthur Flour Ancient Grains GF blend
1 1/2 teaspoons xanthan gum
2 1/2 teaspoons baking powder
1/4 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
1/4 cup agave nectar
1/2 cup non-dairy milk (I used original-flavoured ricemilk)
2 teaspoons vanilla extract
4 ripe bananas (about 2 cups)
1/2 cup almond butter (raw, roasted, chunky, creamy—up to your preference)
1 cup raisins
1 cup sliced almonds
Preheat the oven to 375 degrees Fahrenheit. Grease a 12-well muffin tin and set aside.
Place the almonds on a piece of foil and put in the preheating oven for about 8 minutes.
In a large bowl, whisk together the dry ingredients. In a large measuring cup, combine the agave nectar, non-dairy milk, and vanilla. Mash in the bananas and almond butter with a potato masher or similar device (fork, pastry blender, wide-tined whisk) until combined (if you want banana chunks, leave it moderately chunky). You may need to heat your almond butter for 30 seconds in a microwave or a hot-water bath to make it liquid enough to mix, depending if you’re using shelf-stable or refrigerated almond butter. Add the wet to the dry, fold in the chunks, and mix until just combined. Transfer to the muffin tin, filling each well almost to the top. Bake for 20-22 minutes or until the muffins pass the toothpick test and spring back when touched. Cool in the pan for five minutes then remove to a rack to cool completely. Store in the refrigerator.