2 ripe bananas
3/4 cup almond butter (peanut butter also works well)
2 heaped Tbsp extra virgin coconut oil (you could also use butter or cacao butter)
1 tsp pure vanilla bean paste
1 Tbsp apple cider vinegar
3 free range eggs
1 tsp baking soda
1/4 cup almond meal for sprinkling (optional)
1. Preheat oven to 180 C and grease or line 8 muffin tins with cases.
2. Place all ingredients except almond meal in a food processor. Process until smooth, then divide between muffin tins or cases.
3. Sprinkle each muffin generously with almond meal.
4. Bake for 15-20 minutes, or until a skewer comes out clean when inserted.
*Gluten free *Dairy free *Refined sugar free