Made with Boon Sweet Ginger Almond Butter

INGREDIENTS

• 2 eggs
• 2 very ripe bananas
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 6 tbsp Boon Sweet Ginger Nut Butter
• ½ tsp ground ginger
• 1 ½ cup all-purpose gluten free flour
• ½ tsp baking powder
• ¼ tsp salt
• 12 tbsp berry preserves

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INSTRUCTIONS

1. Preheat oven to 350 and line a muffin pan with muffin liners.
2. In a medium bowl, mash the banana. Add the syrup, oil, eggs, and nut butter. With a stand mixer or hand-held mixer, mix on medium-high until well blended and fluffy.
3. Add the flour, salt, baking powder, and ginger, stirring to combine.
4. Distribute evenly into 12 muffin liners, filling about 2/3 full.
5. Spoon 1 tbsp preserves into each muffin, swirling with a toothpick or a butter knife.
6. Bake at 350 about 20 minutes, or until a toothpick inserted in the middle comes out clean.