GLUTEN-FREE BANANA-ALMOND BUTTER MUFFINS

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Gluten-Free Banana-Almond Butter Muffins image

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

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Yield Makes one dozen

Number Of Ingredients 8

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

Steps:

  • 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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