🟡 Ingredients (Makes ~12 bites):

• 2 ripe bananas (with brown spots for natural sweetness)
• 1/2 cup almond butter (SCD legal, unsweetened, no additives)
• 2 large eggs
• 1/2 tsp vanilla extract (optional, alcohol-free or homemade)
• 1/2 tsp cinnamon
• 1/4 tsp baking soda (SCD legal in small quantities for some; optional)
• Pinch of salt
• Optional: 1–2 Tbsp honey (if your bananas aren’t very sweet)
• Optional: 1/4 cup chopped pecans or walnuts (for crunch, omit for nut-free)

🧁 Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with silicone liners or grease well.
2. Mash bananas in a medium bowl until smooth.
3. Stir in almond butter, eggs, vanilla, cinnamon, salt, and baking soda (if using).
4. Mix until smooth. Fold in nuts if using.
5. Spoon batter into prepared muffin cups (fill about 2/3 full).
6. Bake for 18–20 minutes until tops are set and lightly golden.
7. Cool completely before removing from pan (they firm up as they cool).
8. Store in the fridge in an airtight container for up to 5 days. Freeze well too!

🍓 Variations:

• Add finely chopped apples or shredded carrots for more nutrients.
• Use sunflower seed butter for a nut-free version (check legality for your SCD stage).
• Mix in a few chopped dates for extra chewy sweetness (if well tolerated).