• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 very ripe large bananas, mashe
• 2 large eggs, lightly whisked
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 cup natural organic almond butter
• 1/2 cup mini dark chocolate chips
• Sliced almonds, for topping, optional

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1. Preheat the oven to 350°F. Liberally spray the cups of a standard 12-cup muffin pan with cooking spray or line with cupcake liners.
2. In a small bowl, gently whisk the baking soda, baking powder, cinnamon, and salt. In a medium bowl, whisk together the bananas and eggs, then in the following order add the honey, vanilla extract, and almond butter. Add the dry ingredients to the wet, and fold in the chocolate chips.
3. Distribute the batter equally (about ¼ cup per muffin) among the muffin cups and top each with almond slices, if you like. Bake for 15 minutes and test for doneness. The muffins should spring back when lightly pressed. If not done, bake a few minutes longer, but watch closely, as they can quickly dry out. Once out of the oven, remove each muffin from the pan and let cool before storing or eating.

Pro tip:

If you do not have ripe bananas, you can place the bananas on a sheet pan and bake in a 300°F oven for about 15 minutes. Let them cool before using.

12-cup muffin pan

Cupcake liners or nonstick cooking spray