This morning, I had these English muffin with almond butter and topped with Stove-top baked bananas, but this time I used coconut oil to sauté the bananas and I left out cinnamon. I just loved all these flavours together!!
Ingredients: (1 serving)
1 whole wheat English muffin (or any whole grains)1 tbsp almond butter, Divided
½ tsp coconut oil
½ large a banana
In a small pan, heat the coconut oil, over medium heat.
When oil is hot, place the 2 banana slices in the pan and cook for about 1-2 minutes. Flip over, and cook the other side, until the banana slices are golden brown and soft.
Meanwhile, toast English muffin and spread with almond butter, half a tbsp on each slice.
Top the muffin slices with bananas and enjoy all the flavours.