Gluten Free & Grain Free Muffins
Info
SERVINGS: 12
PREP:
5 min
COOK:
15 min
TOTAL:
20 min
INGREDIENTS
-
1 cup nut butter
-
2 medium sized bananas (the riper the sweeter)
-
2 large eggs
-
1 tsp vanilla
-
2 Tbps of raw honey (or other sweetener)
-
½ tsp baking soda
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1 tsp apple cider vinegar
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Toppings - dehydrated unsweetened coconut flakes, raisins, flaxseed, dark chocolate chips, cinnamon, etc.. Feel free to lather on apple butter, strawberry preserves, or even more peanut butter.
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
- Blend until well mixed.
- Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
- Add additional toppings of your choice to each muffin and lightly stir into each cup
- Cook time - 15 minutes for full size muffins and 10 minutes for mini muffins.
- Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.