These Banana, Almond Butter & Raspberry Muffin Bars are deliciously moist and flavourful thanks to the batter which is loaded with banana, swirls of almond butter and chunks of raspberries. They are perfect for a quick and easy breakfast on the go or mid afternoon snack.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
In the bowl of an electric mixer combine the banana, almond butter, eggs, vanilla and honey and mix until the banana is beaten into a smooth consistency.
Add in the baking soda, salt, almond flour and coconut flour and mix until well combined. Break the raspberries in half/small pieces and fold 1 cup of them into the batter.
Pour the batter into an 8 x 8 inch baking dish lined with parchment paper. Arrange the remaining 1/4 cup of raspberries over the top of the batter. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. If the top of the bars begins to brown too quickly when baking place a piece of parchment paper overtop.
Allow to cool before removing from the baking tray and cutting into squares. Store in an airtight container in the fridge.