Banana Nut Butter Muffins

Yields1 ServingCategoryBreakfast Ideas, Grain Free Flour Blend, Muffins

Ingredients:

4 eggs

4 very ripe bananas

2 tsp vanilla extract

2 tsp baking soda

1 16 oz jar cashew or almond butter

1 cup Rorie grain free flour

Optional chocolate chips, cacao nibs or crushed nuts to taste

Directions:

Preheat oven to 350°F. Line 20-24 muffin tins with paper baking cups and set aside.

To prepare batter with electric mixer:

Mash bananas until creamy and without lumps.

In the bowl of an electric beater, beat egg whites until stiff. Add the creamed bananas to the egg whites and beat into a creamy, fluffy batter.

Add the yolks, vanilla and nut butter and mix well to combine.

Stir in Rorie’s Grain Free Flour Blend and baking soda and mix until uniform in texture.

Divide batter between prepared muffin tins.
Sprinkle with toppings of choice.
Bake for 22-25 minutes, depending on muffin size.

To make the batter in a food processor:

In a clean bowl of a food processor fitted with an S blade, beat egg whites until stiff, ripe bananas and mix well for at least 3 minutes until a creamy, fluffy batter forms. (The longer you mix the bananas with the eggs, the fluffier your muffins will be.)

Add egg yolks vanilla extract, baking soda, nut butter and grain free mix and mix well.

Divide batter between prepared muffin tins.
Sprinkle with toppings of choice.
Bake for 22-25 minutes; do not overbake so that muffins stay moist.

I am very often asked if this recipe can be made with sunflower butter or peanut butter. It works with both, but sunflower butter turns the muffins green (!) and peanut butter gives it a very strong peanut butter flavor – you really have to love peanut butter to use it. Using cashew butter as opposed to almond butter adds sweetness and produces a lighter colored muffin.