Almond Butter Muffins (Gluten Free)

Running and baking have more in common than you think. After spending 4 plus hours in the kitchen you might just feel like you ran a marathon. And the same goes for the idea of having a better run when you are with someone faster than you. This kind of partner challenges you and offers learning opportunities with every step they take.  So when Grace from Sweetsweetcity mentioned baking together I was totally game to get in the kitchen with her and watch how she does her magic.

Grace admittedly bakes with sugar, butter, flour and all that good stuff. But our goal was to take the best of both our worlds – my healthy twist and her beautiful presentation. I was so excited to see what we could do together. She taught me how to get a perfectly beautiful crust. (Mine never looks like that!) And I showed her how you can make delicious shortbread-like crust using oats, nuts and dates.Inspired by her French Tart, we made this no sugar added, vegan and gluten free Fruit Tart that tastes just as good as it looks. With a date nut crust, vanilla cream filling and filled with summery fruits. If only we could remember what we actually put into the pie! We just kept adding and re-adding ingredients! 

While the pie was chilling we decided to whip up a batch of muffins. We wanted to make something simple and easy that her son would enjoy but was also healthy. So we made these Banana Almond Butter Muffins that I made all last summer. I had forgotten how good they were!They are naturally sweet and so light and fluffy – not like the heavy results you usually get with healthy baked goods. From start to finish these take less than 30 minutes and use only 6 ingredients! I was not planning to share the recipe but after it being such a hit I knew I had to! Enjoy. PS. if your not following Grace on instagram you should! I am constantly inspired by her work and attention to detailRecipe:

• 2 large bananas
• 1 cup almond butter (any nut butter can work)
• 2 organic eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup vegan stevia sweetened chocolate chip (blueberries also work)
• *Optional almond meal/oats for sprinkling 

Directions:

1. In a food processor, process bananas, almond butter, organic eggs, vanilla extract and baking powder.
2. Transfer to a bowl fold in chocolate chips.
3. Line a muffin tray with cupcake holders (spray them) using a ice cream scooper place batter into 9 muffins. Sprinkle topping if adding
4. Bake at 400 for 15-18 minutes till toothpick clean