1cupcreamy or natural peanut butter or almond butterwell stirred if natural
1teaspoonapple cider vinegar
Preheat the oven to 350F. Line a 12-cup standard muffin pan with baking liners.
In the bowl of a food processor, add all the ingredients. Process until totally smooth.
Scoop the batter into the prepared muffin pan until evenly divided.
Bake for 20-25 minutes until golden and fluffy and a toothpick inserted into the center comes out clean. Cool for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
Pretty much any kind of nut butter will work in these muffins. If you use a natural nut butter be sure to give it a good stir before measuring.A good quality paper liner prevents the muffins from sticking. I like these ones.To Make Ahead and Freeze: I like to make muffins in bulk and freeze them for healthy snacks/breakfasts later. Let the muffins cool completely before transferring to a resealable bag for storage in the freezer. The muffins will keep for up to 2 months.To Reheat from the Freezer: Simply wrap a muffin in a paper towel and microwave for 15-20 seconds or until heated through.Storage: If you don't want to freeze these muffins, store them in an airtight container in the refrigerator.