Description
Easy to make muffins featuring bananas and almond butter that are fluffy, tender, and naturally gluten free.
Ingredients
1 ½ cups creamy almond butter
1 ½ cups mashed overripe bananas (about 4)
3 large eggs
¼ cup coconut sugar
½ teaspoon sea salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
2 teaspoons pure vanilla extract
¾ teaspoon baking soda
1 ½ teaspoons apple cider vinegar
Instructions
Preheat oven to 350 degrees F/ 325 degrees F convection. Oil a muffin tin.
In a large bowl, stir together almond butter, sugar, salt, cinnamon, ginger, and cardamom until well combined. Stir in the bananas, then the eggs one at a time. Finish the batter by stirring in the vanilla, baking soda, and apple cider vinegar.
Divide the batter evenly between the cups in the muffin pan and bake 15-20 minutes, until risen, golden brown, and a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely in the pan before serving. Muffins may be stored in an airtight container at room temperature for up to 4 days.
Notes
Recipe adapted from Martha Stewart
- Prep Time: 10 minutes
- Cook Time: 20 minutes