Grain free Muffins - Feeding our calm

Prep Time: 5 min

Cook Time: 10-17 min

Servings: 12 muffins, 18 muffin tops, or 24 mini muffins

Grain Free Muffins - Feeding our calm (1

INGREDIENTS:

1 cup nut butter – I used half hazelnut and half cashew butter
2 medium sized bananas (The more ripe, the sweeter!)
2 large eggs
1 teaspoon vanilla
2 tablespoons of maple syrup
½ teaspoon baking soda
1 teaspoon
malt vinegar (might contain
 gluten) , you can also use gluten free apple cider vinegar (higher in salicylates)

Optional Toppings: dark chocolate chips, or 
depending on your sensitivities shredded coconut, cinnamon, and/or anything else you can think of. Serve with butter and/or maple-pear butter , cashew banana spread, or your favorite preserves.

 

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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. Blend until well mixed.

10 seconds/ speed 6, Scrape the sides of the mixing bowl, and then mix again 30 seconds/ speed 4

 

3) Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.

 

4) Add additional toppings of your choice to each muffin and lightly stir into each cup

 

Note: Cook time: 15-17 minutes for full size muffins, 12-14 minutes for 18 muffin tops,  or 10-12 minutes for 24 mini muffins.

 

You can also reheat the muffins in a toaster oven for about 4 minutes at 350 degrees F, or just eat them at room temperature