Melt butter and almond butter in a small saucepan over medium heat. Once smooth remove from heat.
¼ cup butter, ¼ cup almond butter
Stir mashed banana, vanilla extract, cinnamon and salt into butter mixture.
1 medium ripe banana, 1 teaspoon vanilla extract, ¼ teaspoon salt, ½ teaspoon cinnamon powder
Combine oats, almonds, coconut and ground flax seeds.
2 ½ cups old fashioned oats, ½ cup almonds, ¼ cup unsweetened coconut flakes, 2 tablespoons ground flax seeds
Pour warm butter mixture over oat mixture and stir to combine.
Divide mixture evenly in an ungreased 12 muffin tin, placing a heaping ¼ cup in each. Using lightly greased fingers press mixture up against the sides to create the empty cup shape.
Bake in preheated oven until lightly browned and nutty, about 15 minutes.
Cool for at least 5 minutes.
Fill with yogurt and top with raspberries and almonds. Or as desired with any fresh fruit, nuts, seeds, honey, chocolate, jam or more!