Ingredients
Safflower oil, for brushing (optional)
1 1/2 cups almond butter
3 bananas, mashed (1 1/4 cups), plus 1 banana, thinly sliced
3 large eggs, room temperature
1/4 cup sugar
3/4 teaspoon kosher salt
3/4 teaspoon baking soda
1 1/2 teaspoons apple-cider vinegar
Preparation
Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together almond butter, mashed bananas, eggs, sugar, salt, baking soda, and vinegar until just combined.
Divide batter evenly among muffin cups; top each with 2 to 3 banana slices. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
