Muffin for Me, Muffin for You.

I absolutely cannot stand when people harp on my relationship status.

Really, I’m not that desperate.

Oh, it’s totally fine to ask me if I’m seeing a particular guy, or if I have been dating some hot stud, but seriously, every time…repeatedly…it’s getting old.

Oh, oh and my friends who feel the need to try and suggest people to set me up with just to set me up with them, not even taking into interest that I never was/will be/not gonna happen interested in that guy.

Why, you ask? Ummmmm we have nothing in common.

Oh, and the fact that he just got out of prison and/or has 3 baby momma’s and no job doesn’t exactly scream date me.

Oh, and the complete opposite isn’t attractive either…I would like to date a guy that cares more about me than his career.

Sorry, workaholics need not apply.

By all means, have a great job, and do well for yourself, but if you are constantly on the phone at dinner or traveling for business, there’s the door, don’t let it kick you on the way out.

It was a nice gesture, but no.

Just don’t.

In the meantime, I will focus on my single self.


This includes making myself single serving desserts/snacks/entrees, etc.


Oh, and I will eat myself an entire bowl of maple almond butter glaze.


Because I can.


Now, whenever I do find that perfect man, obviously I will double this recipe.


Then, I will pray to my dear, baby Jesus that he likes to eat peanut butter out of the jar while


watching a Real Housewives of New Jersey marathon and painting my toes.


Totally kidding about that toe part 🙂




Single Gal Almond Butter Banana Muffin
Recipe type: Muffin, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
A slightly sweet, melt in your mouth banana muffin with only 5 ingredients! Covered in a simple maple almond butter glaze. Gluten-free, paleo, vegan, and refined sugar free!
  • For the muffin:
  • 1 small, ripe banana, mashed
  • 1 T. raw, unsalted almond butter
  • 1 t. unsweetened, vanilla almond milk
  • 1 t. granulated stevia
  • 1 T. ground flaxseed meal, or almond meal
  • For the glaze:
  • 1 t. raw, unsalted, almond butter
  • 1 t. unsweetened, vanilla almond milk
  • 1 t. pure maple syrup
  • 1-2 t. water to thin out, as needed
  1. Preheat the oven to 350 degrees F.
  2. Grease a small ceramic ramekin with cooking spray.
  3. In a small mixing bowl, combine all of the muffin ingredients, stirring until smooth.
  4. Pour the muffin batter into the prepared ramekin & bake for 15-18 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  5. For the glaze, whisk the almond butter, almond milk, and maple syrup together until smooth.
  6. Add in 1 to 2 t. of water to thin out if the mixture is too thick. You want a slightly thin, but not overly thin glaze.
  7. Let the muffin cool slightly then pour the glaze on top.

Nutritional Facts (per 1 muffin): Calories: 259 Total Fat: 13.4g (1.1g Saturated Fat), Sodium: 8.6mg, Potassium: 530mg, Total Carb: 34g, Dietary Fiber: 7g, Sugars: 18g, Protein: 6g


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