These banana nut butter muffins are revolutionary. No flour, no sugar – and lots of deliciousness. You have to taste it to believe it. Using cashew butter adds sweetness and produces a lighter colored muffin.
4 eggs, separated
4 very ripe bananas, cut into chunks
2 tsp. vanilla extract
2 tsp baking soda
1 jar cashew or almond butter
¼ cup egg white powder ( optional to create a fluffier outcome)
Optional chocolate chips, cacao nibs or crushed nuts to taste
Preheat oven to 350°F. Line 18-22 muffin tins with paper baking cups and set aside. In a food processor fitted with an S blade mix egg whites until stiff, then slowly incorporate yolks. Add ripe bananas and mix well for 3 minutes until a creamy fluffy batter forms. Add vanilla extract, baking soda, nut butter and egg white powder if using and mix well. Divide batter between prepared muffin tins. Add toppings of choice. Bake for 20 minutes; do not overbake or muffins will become dry.