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
Courtesy Colette Haddad, Body Mind & Soul Inc.

Ingredients

• 1 cup nut butter (cashew, peanut, almond or sunflower seed)
• 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, 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

1. Preheat oven to 400o 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. Bake at 15 minutes for full size muffins and 10 minutes for mini muffins.