4 T. arrowroot powder (replace with almond flour to make SCD Legal)
1/2 tsp. baking soda
¼ tsp. salt (omit if almond butter is salted)
1/2 c. honey
1 ripe banana, peeled and mashed
1/2 c. almond butter
1/2 c. chocolate chips or chopped nuts (optional)
In a medium mixing bowl combine the flour, arrowroot powder, baking soda and salt. Set aside. In a seperate bowl mash the bananas thoroughly with a fork, add the almond butter, agave, and eggs. Combine the two mixtures until and add any optional ingredients. Fill muffin cups (lined with papers and sprayed with oil) 2/3 full and bake at 350 degrees for 30 minutes. Makes 1 dozen muffins.