Gluten-Free Banana-Almond Butter Muffins

Name: Gluten-Free Banana-Almond Butter Muffins
Prep time: 15 min
Total time: 1 min
Ingredients: Safflower oil, for brushing (optional); 1 1/2 cups almond butter; 3 bananas, mashed (1 1/4 cups), plus 1 banana, thinly sliced; 3 large eggs, room temperature; 1/4 cup sugar; 3/4 teaspoon kosher salt; 3/4 teaspoon baking soda; 1 1/2 teaspoons apple-cider vinegar

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Prep Time: 15 minutes

Total: 1 hours, 15 minutes

Servings: 1

Author : Martha Stewart

Gluten-Free Banana-Almond Butter Muffins

Ingredients

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Safflower oil, for brushing (optional)1 1/2 cups almond butter3 bananas, mashed (1 1/4 cups), plus 1 banana, thinly sliced3 large eggs, room temperature1/4 cup sugar3/4 teaspoon kosher salt3/4 teaspoon baking soda1 1/2 teaspoons apple-cider vinegar

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Instructions

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Step 1

Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together almond butter, mashed bananas, eggs, sugar, salt, baking soda, and vinegar until just combined.

Step 2

Divide batter evenly among muffin cups; top each with 2 to 3 banana slices. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.