Banana + Blueberry Muffins

gluten free / dairy free / refined sugar free

Time: 35 minutes 

Makes: 12 muffins 

What you need:

2x cups almond butter

1/2 cup honey/maple syrup (or more, depending on how sweet you like it) 

6x eggs

1x ripe banana, chopped

1x cup frozen blueberries

1x teaspoon vanilla extract

1 teaspoon cinnamon 

1 1/2 teaspoons baking soda

3x teaspoons apple cider vinegar

Pinch salt

What to do:

1/ Preheat oven to 200 degrees Celsius + line
a muffin tin with 12 liners.

2/ In a medium bowl, combine almond butter, honey/maple syrup, eggs, banana, blueberries, vanilla, cinnamon, salt + baking soda. Mix with a spoon until well blended + the batter is smooth. Add the apple cider vinegar + fold to combine.

3/ Portion out the batter between the 12 prepared muffin cases.

4/ Pop muffin tray in the oven. After 5 minutes, lower the heat to 180 degrees Celsius + bake for a further 15-20 minutes until a toothpick inserted into the middle of a muffin comes out clean (I find that starting with a higher heat gives a better rise.)

5/ Allow muffins to cool 15 minutes before enjoying!