Use a gluten-free flour blend or whole wheat depending on what works best for your family. This recipe has very little flour—that is not a mistake. They bake up wonderfully, so have faith! Adapted from Against All Grain.
Preheat oven to 350 degrees F and grease a mini muffin tin with nonstick spray.
Add all ingredients to a medium bowl and stir for 30-60 seconds to thoroughly combine. Or use a blender and blend well.
Spoon the batter into muffin tins. It should be about 1 1/2 tablespoons of batter in each one.
Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in muffin pan. Remove and serve.
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Notes
Store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 6 months. Serve warm or chilled.
Add 1/4 cup raisins or chocolate chips to the batter for more flavor.
Nut-free: Use sunflower seed butter in place of the almond butter and omit the baking soda.
Gluten-free: Use cup for cup GF flour in place of the whole wheat flour.