Gluten Free & Grain Free Muffins

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
• 1 tsp apple cider vinegar
• 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

1. Preheat oven to 400 degrees F.
2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
3. Blend until well mixed.
4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
5. Add additional toppings of your choice to each muffin and lightly stir into each cup
6. Cook time - 15 minutes for full size muffins and 10 minutes for mini muffins.
7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.