gluten free banana almond butter muffins
Banana Bread
Gluten-Free Banana-Almond Butter Muffins
For additional crunch, top each muffin with about 1 tablespoon of granola before baking.
Ingredients:
- safflower oil, for brushing (optional)
- 1 ½ cups almond butter
- 1 banana, thinly sliced
- 3 bananas, mashed (1 ¼ cups)
- 3 large eggs, room temperature
- ¼ cup sugar
- ¾ teaspoon kosher salt
- ¾ teaspoon baking soda
- 1 ½ teaspoons apple-cider vinegar
Directions:
- 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.
- 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.
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