Traci’s Test Kitchen: Nut Butter Muffins

I love cookbooks, especially ones with beautiful photos. In fact, I actually love cookbooks more than I love cooking. If I could look through wonderful food photos and simply pin them in the kitchen for my personal chef that would be a dream come true.
Since the personal chef is not yet in the kitchen, I am making attempts at some beautiful, healthy, new recipes. I made one the other day that met my criteria:

1. Simple
2. Tastes good
3. Contains ingredients I usually have on hand
4. Turns out reasonably close to how it should

Bonus: Gluten and dairy free for the many who choose to avoid those ingredients.

This recipe is from a new cookbook of mine, Raw Food Chef, by Dr. Libby Weaver. I had the privilege of hearing Dr. Libby speak at USANA’s 2013 International Convention. Dr. Libby is super knowledgable about how our bodies work and I am inspired to eat healthier and take my USANA supplements every time I hear her speak. She also has a fantastic Australian accent – so jealous!
Recipe: Nut Butter Muffins

1 cup nut butter (we love peanut butter!)
2 bananas, peeled and smashed
2 eggs, well beaten1175000_10151797156384362_87162544_n
1/2 tsp baking powder
1 teaspoon apple cider vinegar
1 cup blueberries, fresh or frozen

Preheat oven to 350 degrees farenheit
Blend nut butter until smooth
Add banans and eggs and mix until combined
Add baking powder and apple cider vinegar until well mixed
Fold in the blueberries
Spoon batter into 12 muffin cups and bake for 10 minutes (took my oven 12-13 min.)

I hope you will give this recipe a try and share similar (healthy muffin) recipes in the comments below or on my Facebook page.

Be Extraordinary!