FLOURLESS PEANUT BUTTER BANANA MUFFINS

FLOURLESS PEANUT BUTTER BANANA MUFFINS image

Categories Banana

Yield 12 muffins

Number Of Ingredients 8

1 cup natural organic peanut butter
2 very ripe bananas, mashed (about 1 cup mashed)
1 teaspoon baking soda
1 teaspoon vanilla extract
3 whole eggs
1/2 teaspoon sea salt
1/4 cup honey (or stevia, to taste)
1 teaspoon cinnamon

Steps:

Preheat your oven to 350F and prepare a muffin tin with 12 paper liners. In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired. Scoop the batter, using a ¼ cup, into each muffin liner. Bake for 15 minutes at 350F. The resulting muffins should be firm, and lightly golden. Allow to cool for 15 minutes before removing from the pan. Serve immediately, or store in a sealed container in the fridge for up to a week! Notes Adding fresh raspberries or dried fruit will make these taste like a 'peanut butter and jelly' muffin! Almond butter can easily be substituted for the peanut butter in this recipe, if you prefer. You could also try sunflower butter as a nut-free option!