There's nothing I can say but YUM!
Oh wow! These muffins are to die for! And they are sugar free which makes them perfect if you are doing my 7-Day Sugar Reset.
I’m a huge fan of keeping things simple
the less ingredients the better. I mean it just makes things way more fun and easy right?
I first made these delicious morsels with my besties little man. He was a great help in the kitchen, testing the nut butter to make sure it was safe and edible. Luckily for us, it was!
I originally made them using sunflower butter and they were delicious! But i didn’t beat the egg and the nut butter together well enough. You really have to either use a hand mixer or a whisk to beat them well so the nut or seed butter becomes almost fluffy. This will make sure your muffins come out nice and fluffy too.
This recipe is also flexible, you can add in any additions you like even some veggies (zucchini would be awesome!) if you need to sneak a few extra into your diet.
Here it is.
1/2 nut butter or seed butter
1 large egg
1/2 tsp vanilla extract
1/4 cup ground flax seed
3 ripe bananas mashed
1 cup almond flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
Optional ingredients to add in or for toppers
Chopped nuts
Dairy free chocolate chips
Chia seeds
Pre-heat the oven to 350 degree F and bust out your muffin tin. You can grease the tin or use silicon muffin liners
In a large bowl mix the egg and nut butter together with a hand mixer or whisk, then mix in the vanilla. Then stir in the bananas.
In a smaller bowl combine the almond flour, baking soda and spices together evenly.
Gently stir the dry mixture into the wet until it’s smooth and there are no lumps. Then fold in any add-ins if you are using them.
Evenly distribute the batter into the muffin cups about 2/3 of the way up. Should make between 9-12 muffins.
Bake for 12-18 mins or until a toothpick comes out clean. The muffins will rise and you should see some cracks on top when they are done
Let cool a few minutes before transferring to a wire cooling rack and then Enjoy!
