Food & Cooking Recipes Breakfast & Brunch Recipes Gluten-Free Banana-Almond Butter Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 15 mins Total Time: 1 hrs 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. Rate it Print