5 Minute Muffins - High Protein!

Here we have a grain free, sugar-free, gluten-free, dairy-free....well pretty much free of everything except eggs and nuts (sunflower seeds and chia eggs take care of THAT too!).  I have made different variations of these multiple times, and I always have them in the oven in under 5 minutes.   I was immediately drawn to this recipe for its simplicity and it's healthy ingredients, and I think you will be too!  Of course it earned even more points because I knew I could use my Blentec, which I've been a obsessively using! There are the cutest little darn things...give em go, a great kid snack!  Not too sweet at all, so increase the stevia if you feel necessary, but everyone of the kids I taste-tested these on loved them as is!  Thank you goes to The Sweet Spot for the inspiration here!  These are even more moist the next day, especially the vegan version!

Makes about 24 mini muffins

1 cup any nut butter ( I have used cashew, peanut, almond, and sunflower seed)
2-3 bananas (I have also used some prunes to help sweeten in place of the some of the banana)
2 eggs or a chia/flax egg = 1/3 cup warm water mixed with 1.5 tablespoons flax or chia meal, (fyi the chia egg version while very delicious, is more moist and they do not rise as high)
1 teaspoon vanilla
10 drops liquid vanilla creme stevia (optional)  I bet a bit of liquid sweetener would work too, but I haven't tested that yet myself.
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar

Place all ingredients into a blender.  Blend away until well blended, batter will be very sticky.  Pour batter into a greased mini muffin tins.   Bake in a 400 degree oven for 8 minutes or so, slightly longer with chia eggs.  I am sure you could use regular muffins too, but you will have to increase the cooking time to 12-15 minutes.

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