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!