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Makes about 18 mini muffins (or 6–9 regular muffins). Muffins can be frozen.
Ingredients
• 1 ripe banana
• 1 egg
• ½ cup almond butter (smooth; a little runny works best)
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp ground cinnamon (optional)
• Pinch of ground nutmeg (optional)
• ½ tsp kosher salt (if using table salt, use ¼ tsp)
• ½ cup chocolate chips (or any mix-ins you like)
Preheat oven to 350°F (175°C). Grease a mini or regular muffin tin.
Mash the banana in a medium bowl.
Add the egg, almond butter, vanilla, baking soda, salt, and any optional spices. Mix until smooth.
Fold in the chocolate chips or other mix-ins.
Scoop batter into the prepared muffin tin. For mini muffins, bake about 15 minutes. For regular muffins, bake about 20–25 minutes, checking for doneness since every oven is different.
Let cool slightly, then enjoy.