1 cup almond butter or peanut butter (natural works great)
2 ripe bananas, mashed (about 1 cup)
2 eggs, lightly beaten
1 tsp baking soda
1 tsp vanilla
1/2 tsp sea salt
1/4 cup honey
1/2 tsp. cinnamon (optional)
2 TBS cocoa powder (optional)
1. Preheat oven to 350℉. Prepare a 12 cup muffin tin with muffin liners. Set aside.
2. In a medium bowl, combine the banana, eggs, and almond butter until well mixed. Add the rest of the ingredients. Fill muffin cups about ¾ full. You can use a 1/4 cup to measure for each.
3. Bake for 15 minutes at 350℉. Muffins will be firm, but fluffy. Allow to cool for 10 minutes then remove from the muffin pan to a wire rack.From Big Eats Tiny Kitchen