Gluten-Free Almond Butter & Banana Mini Muffins
Article and photo by Adrienne Webster, Co-op Member Owner
August 09, 2016
These are definitely my new favorite gluten-free muffins! Unlike a lot of gluten-free baked goods, these are light, fluffy and moist with just a few simple ingredients. In addition, they’re high in protein and naturally sweet enough without adding sugar.
My kids love them and they’re a really quick and healthy breakfast to whip up. They’ll also be perfect to add to their school lunches.
Almond Butter and Banana Mini Muffins
- 1 cup almond butter
- 2 large, ripe bananas
- 1 egg
- 1 teaspoon baking soda
- 1 handful of chocolate chips
- 1/2 teaspoon. cinnamon
Mash the bananas in a bowl and then add the almond butter, egg, baking soda and cinnamon. Mix well (I mixed it by hand but you can use a mixer if you prefer).
Stir in a handful of chocolate chips and spoon into a mini-muffin pan lined with mini-cupcake liners. Bake at 350 degrees for 10-12 minutes.