Ingredients

1 cup almond butter* (see notes below)
2 ripe bananas, mashed (about 1 cup)
2 eggs, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon sea salt
1/4 cup honey (I’m liberal with the amount)
1/2 teaspoon cinnamon (optional)
1 cup mini chocolate chips (no dairy no soy i.e. Enjoy Life brand) (optional)

Instructions
  1. Preheat oven to 350 F. Prepare a 12 cup muffin tin with muffin liners. Set aside.
  2. In a medium bowl, combine the banana, eggs, and almond butter until well mixed. Add the remaining ingredients. With half of the batter, fill the 12 muffin liners 3/4 full. I use a 1/4 cup to measure for each.
  3. Bake for 15 minutes at 350F. Muffins will be firm a slightly golden, but fluffy. Allow to cool for 10 minutes then remove from the muffin pan to a wire rack.

F.Y.I.
  • Almond butter can be purchased in the grocery store. Inspect the ingredients. Nothing ending in “lose, i.e. sucralose” only oil may be a palm oil. If there are a long list of ingredients beyond almonds and the oil, choose another brand.
  • If you plan to make your own almond butter, purchase whole almonds. If unroasted, then place them on a cookie sheet lined with foil and bake about 20 minutes on 350 degrees. Let cool a bit. Best results are found using a food processor like the Kitchen Ninja. I have the Auto IQ. If you plan to purchase the Ninja, buy it directly from Kitchen Ninja. You will receive the lifetime warranty on the product.
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