Gluten Free & Grain Free Muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 12 muffins or 24 mini muffins
Serving Size: 1 regular muffin or 2 mini muffins
Recipe adapted from The Sweet Spot

Ingredients

1 cup nut butter – you can buy nut butters here
2 medium sized bananas (The more ripe, the sweeter!)
2 large eggs
1 teaspoon vanilla (try making your own!)
2 tablespoons of raw honey(or other sweeteners such as maple syrup, stevia, etc.)
½ teaspoon baking soda
1 teaspoon apple cider vinegar
Toppings: dehydrated unsweetened coconut flakes, raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you can think of. I added even more tupelo honey 😉 Feel free to lather on apple butter, strawberry preserves, or even more peanut butter. Ever heard of carrot jam? It’s very tasty with this snack, too!
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.
Notes

Equipment Needed
Food Processor
Mini Muffin Tin
Measuring Cups & Spoons