As I’ve mentioned before, Sundays are food prep day in my house. I’m a person who likes repetition, so I usually make the same recipes each week. I do mix it up a bit with what I add in, but the base is the same. This recipe is grain free, sugar free, and paleo/ whole30. It is kid friendly yet approved by my grandmother (who’s a GREAT baker). I usually whip this up in 5 minutes using just a blender so the clean up is SIMPLE. Are you sold yet?
2 Bananas (the ripeness does not effect the recipe, but the more ripe it is- the sweeter they will be, naturally)
6-8 oz Nut Butter of your choice (I use almond butter that comes in a 12 oz jar so I use half per recipe)
1/2 tsp Baking Soda
1 tsp Apple Cider Vinegar
1 tsp vanilla
*1 tbsp Honey (if my bananas are very ripe, I skip this)
*1 tsp cinnamon
*Toppings of choice (I use pecans and cacao chips)
(* = optional)
Preheat oven to 400*
Put all ingredients in blender EXCEPT the toppings. Blend until smooth (it will have a very runny consistency- that’s normal)Pour into greased muffin tin or liners and sprinkle with toppings. Bake for 13-15 minutes. Let them cool (they will sink down some)Enjoy!
Note: due to these being grain free, they’re naturally really moist and will generally only keep for 3-4 days.