PEANUT BUTTER MUFFINS
– Ania Starmach
Ingredients
- 2 ripe bananas
- 110 g peanut butter
- 2 “0” eggs
- 35 g PURELLA COCONUT FLOUR
- 1/3 teaspoon baking powder
- a pinch of PURELLA HIMALAYAN SALT
- a handful of dried cranberries
- muffin tin
Preparation
- Peel and mash the bananas with a fork.
- In a bowl, combine the bananas, peanut butter, eggs, coconut flour, baking powder, and Himalayan salt, then mix with a mixer.
- Add the cranberries to the mixture and mix.
- Fill the muffin tin, remembering that the muffins will rise slightly.
- Bake for 25 minutes in an oven preheated to 180 degrees.
- The muffins taste best while they are still warm!