1/2cupdried strawberries (other dried fruit may be substituted)
1large egg
1/2cupraw almond butter
1/4cupmaple syrup(honey may be substituted)
1tablespoonvanilla extract
1/4teaspoonbaking soda
pinchsalt
Instructions
Preheat oven to 400 degrees F. Prepare mini muffin pan by spraying with an all-natural non-stick cooking spray.
Combine all ingredients in blender and blend for several seconds and until mixture is smooth.
Simply pour batter from blender into muffin cups, filling them almost completely full.
Bake for about 9-10 minutes and until set. Allow muffins to cool for about 10 minutes before removing them from the pan. Muffins will keep best stored in the fridge for about 7 days or in the freezer for up to 4 months. Enjoy!