These have to be the quickest and easiest muffins I have ever made. I’m not normally a fan of using more than a few tablespoons of almond butter in recipes as it’s pretty pricey, but these muffins are definately worth it and went down a treat in Finn’s lunch box this week!
Gluten, dairy, refined sugar free, paleo.
1 cup almond butter (I used the new Pics Almond Butter that has just been released in NZ)
1 Tbs tapioca flour (or other gluten free flour for a non-paleo option)
1/2 tsp baking soda
1 tsp apple cider vinegar
2 tsp raw cacao
Preheat oven to 180 degrees
1. Blend all ingredients except raw cacao in the blender until very smooth.
2. Pour half the batter into 8 muffin tins or greased with coconut oil.
3. Blend raw cacao into remaining batter until smooth and pour over banana mixture. mix and swirl gently with the end of a teaspoon.
4. Bake for about 15 minutes or until slightly golden.
x Aunty Bee