Gluten-free Grain-free Peanut Butter Banana Muffins

4 large eggs – separated

¾ cup creamy peanut butter or almond butter

2 ripe medium bananas – sliced in ½

¼ teaspoon salt

1 teaspoon vanilla

1 tablespoon honey

1 ½ cup walnuts – chopped
Preheat oven to 325 degrees.

Place muffin baking papers in muffin pan.
In a large mixing bowl beat egg whites with an electric mixer until stiff peaks form.
In another large mixing bowl beat egg yolks with electric mixer until they start to lighten in color, about 2 minutes. Add peanut butter, sliced bananas, salt, vanilla and honey. Mix until well blended and the bananas are incorporated. Some small chucks of bananas are ok.  Add the peanut butter mixture into the egg whites and fold in well. You want to mix until no more white streaks are visible. Fold in chopped walnuts if using.  Fill muffin baking papers until almost full, if using nuts sprinkle over the tops of the muffins. Bake for 25 minutes or until golden brown and set. A tooth pick inserted will come out clean.
Makes 12 muffins.