Gluten free (and dairy free) banana almond butter muffins

Gluten-Free Banana-Almond Butter Muffins

For additional crunch, top each muffin with about 1 tablespoon of granola before baking.

1 hour 15 mins15 minsMakes one dozen

TOTAL TIMEPREPYIELD

Ingredients

• Safflower oil, for brushing (optional)
• 1 1/2 cups almond butter
• 3 bananas, mashed (1 1/4 cups), plus 1 banana, thinly sliced
• 3 large eggs, room temperature
• 1/4 cup sugar
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons apple-cider vinegar

Directions

1. 
   

   1. Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together almond butter, mashed bananas, eggs, sugar, salt, baking soda, and vinegar until just combined.
2. 
   

   2. Divide batter evenly among muffin cups; top each with 2 to 3 banana slices. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

My thoughts:
1. I used a mix of raw almond butter and TJ's mixed nut butter. I did not top the muffins with sliced banana, though in order to make them more visually appealing, I would consider it next time.
2. Made a dozen muffins, took about 15ish minutes in my oven
3. I threw in some cinnamon because I felt like it needed a little more flavor.
4. Yummy hot out of the oven!