Baking · Gluten & Dairy Free · Homemade · Recipes · Uncategorized

Flourless Banana Muffins

I don’t really have a story to go with this recipe, other than this: I was making muffins and I thought, “It’s weird how many people on the internet claim to be the author of this recipe, I wonder who the real genius is?”

Let’s be clear, it wasn’t me :P.

But no matter who came up with it, we all have our own little spin on it, and there is no denying that it makes a perfect, quick-grab breakfast! Some people make these in blender, but for some reason I find myself having to scrape the sides continuously when I do this, so for that reason I just throw it all into the mixing bowl of my kitchen aid instead.

Literally, just throw it all in. Don’t worry about mashing, and don’t worry about order. They’ll be amazing no matter what. Here’s my take on this versatile recipe:

* I’ve included alternate ingredients if you don’t have the same pantry supplies as I do. Play around with it and make this recipe your own!


Flourless Banana Muffins

  • 1 large ripe banana
  • 1 large egg
  • 1/2 natural, unsweetened peanut butter (regular is fine)
  • 2 Tablespoons coconut palm sugar (2nd choice is honey)
  • 1 Tablespoon real vanilla extract (or artificial)
  • 1 Teaspoon banana extract (optional)
  • 1/4 Teaspoon baking soda
  • Pinch of salt
  • Semi-sweet chocolate chips and Walnuts for sprinkling
  1. Preheat your oven to 350 and spray your muffin tin with non-stick spray (large, regular, mini – whatever works for you)
  2. Throw all of your ingredients into the bowl of a mixer, except for the chocolate chips and walnuts. 
  3. Blend on low speed, gradually increasing speed to medium and blend for a minute or two (until well mixed).
  4. Fill muffin cups 3/4 full, the amount of muffins you get will vary depending on the size of muffins you make. Approximately 8-12 regular sized muffins.
  5. Sprinkle the tops with chocolate chips and walnuts.
  6. Bake for 20-25 minutes (15 minutes for mini muffins) until an inserted toothpick comes out clean.
  7. Let them cool on the counter for 5-10 minutes before removing them from their tins. 

These muffins must be refrigerated and are best if eaten within 2-3 days. We freeze them and only take out what we will eat, that way they last longer.

Enjoy! 

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