Food & Cooking Recipes Breakfast & Brunch Recipes Gluten-Free Banana-Almond Butter Muffins 4.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Lennart Weibull Prep Time: 15 mins Total Time: 1 hr 15 mins Yield: 1 dozen For additional crunch, top each muffin with about 1 tablespoon of granola before baking. Ingredients Safflower oil, for brushing (optional) 1 ½ cups almond butter 3 bananas, mashed (1 ¼ cups), plus 1 banana, thinly sliced 3 large eggs, room temperature ¼ cup sugar ¾ teaspoon kosher salt ¾ teaspoon baking soda 1 ½ teaspoons apple-cider vinegar Directions Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together almond butter, mashed bananas, eggs, sugar, salt, baking soda, and vinegar until just combined. Divide batter evenly among muffin cups; top each with 2 to 3 banana slices. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely. Originally appeared: Martha Stewart Living, September 2016 Rate It PRINT