Cinnamon Apple Banana Muffins
These sweet muffins will take breakfast on the go to a whole new level of easy. They are free of oil, eggs, gluten, grains, dairy, refined sugar, nuts, truly everything allergy-friendly. Throwing them together takes no more than 20 minutes. They are so warm + moist, with a lightly flakey exterior. I love to drizzle a layer of extra drippy almond butter + warm them up for about 15 seconds, for a convenient snack!
Ingredients:
2 bananas, extra ripe
1 medium apple
1/2 cup almond/cashew butter/tahini
1/2 tbsp cinnamon
1 tsp salt
1/2 tsp baking soda
Directions:
Preheat the oven to 375 degrees and lightly grease a muffin pan with (coconut oil).
In a small-medium bowl, mash the banana with a fork.
Dice the apples very small, then mix with the bananas and add the nut/seed butter(s).
Stir the cinnamon, baking soda, and sea salt in, until everything is well incorporated.
Bake for 14-16 minutes or until golden-brown.
Let cool for a few minutes, spread some extra almond butter on top, and enjoy!
Place leftovers, if any, in an airtight container, then store in the fridge for up to one week and the freezer for months!
Notes:
Use any combination of the neutral nut/seed butters listed or just your favorite. I used 1/4 cup of almond butter and 1/4 cup of tahini!
