Prep Time: 5 min
Cook Time: 10-17 min
Servings: 12 muffins, 18 muffin tops, or 24 mini muffins
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.
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