Muffins- Grain Free!

I went to a sweet 1 year old’s birthday party this year on my birthday.  His mommy is a dear friend of mine, and his older brother has a lot of food allergies.  I don’t know how she constantly comes up w/ delicious foods to feed their family, but she does and she amazes me (as does the taste of her food).  My group of friends had a blast sampling all the healthy treats at Jude’s party.  And, Jim Bob, may have eaten ten done more than just sample these muffins.  Because they were such a hit, I had to get the recipe from her.  Thanks for sharing, Vanessa!  You have to try these muffins for yourself and let me know what you think…  I swear, you’ll be amazed that they have no sugar and no grains.  When mom sampled them, she kept asking me, “But, what kind of flour is in them?!”.  They’re full of healthy fats and protein too.  Next time I bake them, I may try adding some pumpkin; you know, in celebration of this gorgeous cooler Fall weather we’ve been having.  The recipe comes from here originally.

Grain-Free Muffins

1 cup of Nut Butter (I used Almond Butter from Whole Foods)

1/4 cup Honey

2 Eggs

1/2 tsp Baking Soda

1 tbsp of vinegar or lemon juice (I used lemon juice)

Chocolate or Carob Chip (optional.  I used a little of both )

Combine all ingredients (except for the vinegar/lemon juice), and mix well. Then, add the vinegar/lemon juice and mix well.  Pour into either muffin cups or a greased muffin tin. I chose the larger muffin pan, and it made 9.  Bake for 25 minutes in a preheated 350 degree oven. They are done when an inserted toothpick some out clean.