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Almond Butter Banana Muffins Recipe


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     Almond Butter Banana Muffins

Category   Breakfast - Brunch
Sub Category   Gluten-Free

1 cup almond butter (or peanut butter)
2 ripe bananas, mashed
2 eggs, lightly beaten
1 tsp. baking soda
1 tsp vanilla
1/2 tsp sea salt
1/4 cup honey
1/2 tsp cinnamon (optional)
2 tbsp cocoa powder (optional)

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 except the cocoa powder. With half of the batter, fill 6 muffin liners 3/4 full. I use a 1/4 cup to measure for each. With the remaining muffin batter, add the cocoa powder. Fill the remaining 6 muffin cups to 3/4 full with the chocolate batter. 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.

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