4-Ingredient mini banana muffins

A simple, kid-friendly snack that comes together with just a handful of pantry staples: Preheat the oven to 350 F and grease a 24-cup mini muffin tin or line it with liners. Mash 3 ripe bananas in a large bowl until completely smooth, then stir in 3 eggs, 1 c almond butter (or any nut or seed butter), and ¼ c maple syrup or honey until a smooth batter forms. Scoop the batter into the prepared tin, filling each cup about ¾ full, then bake for 12-15 minutes, or until set on top and a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack; they'll keep at room temperature for 2 days or in the fridge for up to a week.