One day my friend gave me some of these muffins that she had made and I fell in love! After months of baking them for myself and re-tweaking the recipe a little, I figured it was about time to post the recipe on the site. They are great in so many ways: low carb, no added sugar, fueled with plant protein and taste delicious. I do however prefer the taste of these once they have cooled down- to me they have a funny taste and texture when warm but are delicious once cooled!

I use raw almond butter to make these but you can use toasted almond butter, or experiment with other nut butters. Here's how they are made:

Prep time: 5 mins

Cooking time: 25 mins

Makes 12 muffins

Ingredients:

3 medium sized ripe bananas

2/3 cup almond butter

2 eggs

1/4 cup dark semi sweet choc-chips

1 teaspoon vanilla essence

1/2 teaspoon baking soda

1/8 teaspoon stevia

Directions:

Preheat oven to 350 degrees F/180 degrees C. Grease a 12 pan muffin tray.

Peel and slice the bananas. Place sliced bananas into a blender with the eggs, almond butter, vanilla, baking soda and stevia. Blend until smooth (#Note: you may need to stop the blending process once or twice to push the ingredients down with a spoon). Once smooth, stir in the choc chips.

Pour mixture into the muffin tray and bake for 25 mins.

Allow to cool on a cooling tray and then serve!