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Appetizers / Snacks Breads / Muffins Gluten Free Grain Free Recipes WLN Favorites

Got 5 Minutes? Here is The Easiest Gluten Free & Grain Free Muffin Recipe Ever!

Grain and Gluten Free Muffins That Only Take 5 Minutes To Prepare! I WholeLifestyleNutrition.com

Update: I had many requests for nutritional information and a version of this recipe made without bananas. Check out this post that has 2 versions (one with bananas and one with applesauce) and also has the nutritional information for both recipes.  Paleo, Gluten Free, Grain Free Mini Muffins {2 Versions}

Oh Yes…A Muffin In Only 5 Minutes!

Hey everyone, Whitney here.  Need a quick fix for that sweet tooth craving? I come from a family who all have a major sweet tooth. Here is a quick recipe to achieve and satisfy that sweet desire all in less than 5 minutes of preparation, without having the guilt afterward.

When I came across this recipe, I was sold when I read “5 minutes.” I was thrilled because I happened to have all of the ingredients.  Surprisingly I had apple cider vinegar,  but this has become a recent staple in the bathroom as a replacement for hair conditioner (that’s a story for another day).

I certainly can’t take full credit for this recipe.  The recipe was originally adapted from The Sweet Spot. Thank you to Tessa Domestic Diva for additional inspiration!

Adapting This Recipe To Your Liking

What’s wonderful about this snack is the versatility and flexibility of catering it toward separate tastes in your family. The first time I tried this recipe, I use half peanut butter and half almond butter.

I adapted the original adapted recipe by adding, you name it, tupelo honey (with a couple other additions). Although I list this in the ingredients as 2 tablespoons, I found myself purposely over-pouring the second tablespoon. Simply add what the amount to reach the sweetness you prefer.

I also used my homemade vanilla extract. This consisted of a mini bottle of vodka and a sliced vanilla bean, which had been hiding in my cabinet. After making it, I simply shook it every couple of days, or so for about 4 weeks before using it for the first time.

 

Got 5 Minutes? Here is the easiest grain free muffin recipe ever! I WholeLifestyleNutrition.com

A Rant From Halle

Hey guys, Halle here!  Thanks so much Whitney for putting together this great post!  Once again, I want to thank my friend Tessa, over at Tessa The Domestic Diva for bringing this amazing recipe to light!

Well if you are like me, these days I like to do everything mini!  I still am a strong believer that everything in moderation (with the exception of allergies or elimination diets).  Moderation is key here folks!

Now am I saying go and eat candy bars, potato chips fried in canola oil, or a stadium hot dog….Oh wait…hey, if you are at a stadium enjoying the all-American game, then heck yeah…a stadium dog is a must, right?

It’s about living people and we can easily taboo certain foods and create a negative relationship with food.  Remember, Live right 80% of the time and your body will compensate and take care of you the other 20% of the time that you don’t.  Whoa…now that was a rant! 🙂

Let’s Make These Things Mini!

So let’s get back to these minis!  Now I just love doing things as minis, especially splurges.  These really aren’t a splurge, they actually are an incredibly protein rich snack that would be great to snack on…

But if you are like me, I just need a taste or a few bites of something, and that is enough to satisfy any craving I might have.

So here are my minis, and oh yes I added some chocolate because I LOVE CHOCOLATE!!

Gluten Free and Grain Free Muffins In 5 Minutes! | WholeLifestyleNutrition.com

Can You Taste Them Through Your Screen Yet?

I mean really, don’t you just want to dive into these little jewels?  Oh my gosh, the next time I make these, (and trust me there will be a next time) I am going to add some more chocolate!

Oh and just because…here is one more picture for you to sink your teeth in…you ready to make these things yet?  Only takes 5 minutes to whip up…let’s do this, shall we?

Gluten Free and Grain Free Muffins In 5 Minutes! | WholeLifestyleNutrition.com

 

Print
Gluten Free and Grain Free Muffins In 5 Minutes! | WholeLifestyleNutrition.com

Gluten Free & Grain Free Muffins


★★★★★ 4.2 from 18 reviews
  • Author: Halle Cottis
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 12 muffins or 24 mini muffins 1x
  • Category: breakfast, snacks
  • Method: baking
  • Cuisine: american
Print Recipe
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Description

The Easiest Gluten Free and Grain Free Muffin Recipe Ever!

 


Ingredients

  • 1 cup nut butter – you can buy nut butters here
  • 2 medium sized bananas (The more ripe, the sweeter!)
  • 2 large eggs
  • 1 teaspoon vanilla (try making your own!)
  • 2 tablespoons of raw honey(or other sweeteners such as maple syrup, stevia, etc.)
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • Toppings: dehydrated unsweetened coconut flakes, raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you can think of. I added even more tupelo honey 😉 Feel free to lather on apple butter, strawberry preserves, or even more peanut butter. Ever heard of carrot jam? It’s very tasty with this snack, too!

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
  3. Blend until well mixed.
  4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
  5. Add additional toppings of your choice to each muffin and lightly stir into each cup
  6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
  7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.

Notes

Equipment Needed

Food Processor

Mini Muffin Tin

Measuring Cups & Spoons

Recipe adapted from The Sweet Spot

Nutrition

  • Serving Size: 1 regular muffin or 2 mini muffins

Did you make this recipe?

Tag @hallecottis on Instagram and hashtag it #wholelifestylenutrition

 

What whole food recipes with unrefined ingredients have you fallen in love with recently?

About Whitney McNutt

Hi! I’m Whitney. I currently live in Florida, however, I’m originally from Maryland. I am a graduate student working on my Master’s in Business Administration, while also working part-time. I have a lot of passions, some of which include food, green living, and photography. I love learning about new ways to live a healthy, organic, and peaceful life. I look forward to sharing this passion with others.

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165 Comments

Halle Cottis/Whole Lifestyle Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Comments

  1. Eryn Lynum says

    May 2, 2013 at 12:56 pm

    I cannot wait to try these. I love that all of the ingredients are common things that we almost always have in our house. And only 5 minutes? That’s the perfect “I’m desperate for something sweet right now!” snack! Thanks for the recipe!

    Reply
  2. Ani says

    May 3, 2013 at 6:28 pm

    I am interested to try these!  My brother is gluten free and usually the muffins I make are made of weird flours and extracts.

    Reply
  3. Rise And Shine Life says

    May 4, 2013 at 12:59 pm

    I’m looking forward to making these! My husband can have bananas, but any suggestions for replacing the bananas so I can enjoy them, too? Unfortunately, bananas & I don’t get along 🙁

    Reply
    • hallecottis says

      May 5, 2013 at 12:18 pm

      @Rise And Shine Life try chunky applesauce (https://wholelifestylenutrition.com/recipes/condiments-sauces/family-friendly-fridays-the-best-organic-apple-pear-sauce-recipe/), just make sure it is thick applesauce, unsweetened.  It should work just fine 🙂

      Reply
      • Mallory says

        June 13, 2013 at 12:30 pm

        hallecottis how much applesauce should we use? I too cannot eat bananas and I really want to make this recipe! Thanks so much! 🙂

        Reply
        • hallecottis says

          June 13, 2013 at 6:02 pm

          @Mallory hallecottis I would use 1/2 cup to 2/3 of a cup.  The recipes calls for 2 medium bananas and 1 medium banana = 1/3 cup smashed.  I am whipping up a batch now and will let you know what works.

          Reply
    • Mary says

      January 8, 2016 at 4:24 pm

      Try applesauce … I substitute either way

      ★★★★

      Reply
  4. Lynda Bell Wooden says

    May 5, 2013 at 8:53 am

    Cynthia Burdick

    Reply
  5. Sandy Hayes Schultz says

    May 5, 2013 at 11:06 am

    Just put a batch in the oven!

    Reply
  6. Susie Rodgers says

    May 5, 2013 at 2:21 pm

    I made some this morning also. Chia seeds and Carob chips.

    Reply
  7. helkat says

    May 6, 2013 at 2:41 pm

    I have them baking as I type.. they look great so far.  Can’t wait to taste!

    Reply
  8. helkat says

    May 6, 2013 at 3:01 pm

    I would suggest putting them into a paper casing.  I spent more time trying to get them out of the pan than I did making the batch (and i greased well).  Lol

    Reply
    • hallecottis says

      May 6, 2013 at 4:16 pm

      @helkat I used coconut oil and they seemed to be fine for me.  Thanks for the heads up!

      Reply
      • Sandu says

        January 21, 2016 at 8:13 pm

        Did you use Coconut spray Pam?

        ★★★★★

        Reply
  9. mikezielonka says

    May 6, 2013 at 4:14 pm

    You GO HALLE!  Your “rant” is spot on!!!!!!! 🙂

    Reply
  10. Mandi Siccardi says

    May 6, 2013 at 8:28 pm

    Made these tonight with Enjoy Life mini chips. Had to keep telling my kids “No, you can not eat any more.” They would have eaten all of them had I let them. So Yummy, two thumbs up.

    Reply
  11. Whole Lifestyle Nutrition says

    May 6, 2013 at 8:29 pm

    Yeah Mandi! 🙂

    Reply
  12. Mandi Siccardi says

    May 6, 2013 at 8:34 pm

    Thanks whole lifestyle for posting. My middle child is gluten sensitive and my oldest son plus myself have the gene to be. I have been searching for a muffin recipe since we have gone grain free in our house. My children thank you.

    Reply
  13. Whole Lifestyle Nutrition says

    May 6, 2013 at 8:38 pm

    LOVE Mandi, you are so welcome. I am thinking of playing with this recipe a bit and am going to try replacing the bananas with homemade chunky applesauce…maybe and apple spice muffin? 🙂

    Reply
  14. Alena says

    May 6, 2013 at 9:46 pm

    These were a hit at our house.  I used a large ripe plantain instead of the bananas and topped with dark chocolate chips and unsweetened dehydrated coconut. Looking forward to trying more combinations soon! Thanks for the recipe 🙂

    Reply
  15. Alena says

    May 6, 2013 at 9:48 pm

    These were a hit at our house.  I used a large ripe plantain instead of
    the bananas and topped with dark chocolate chips and unsweetened
    dehydrated coconut. Looking forward to trying more combinations soon!
    Thanks for the recipe 🙂 Oh, and I used coconut oil on the pan and had no trouble with them sticking..although I could see it being a possible problem with a well seasoned pan?

    Reply
  16. Linda Marie Walsh says

    May 7, 2013 at 11:23 am

    I just made these muffins. Waiting for the last couple of minutes until they are done. 😀 My son is celiac and I am sure he will be surprised.

    Reply
  17. Tami Salzmann says

    May 7, 2013 at 6:37 pm

    loved these. I used coconut and chocolate chips on top.

    Reply
    • Sandu says

      January 21, 2016 at 8:09 pm

      Did you use spray coconut oil, such as in Pam? Pam makes a coconut oil so I was wondering if you used that.

      ★★★★★

      Reply
  18. thalianm says

    May 9, 2013 at 12:38 pm

    I’m looking forward to trying this recipe. Looks really, really good and bananas are a fave here. On another note, the printer app you use in this post ended up printing out 3 pages for this one recipe. Might wanna look into changing that. Anyway, thanks.

    Reply
    • hallecottis says

      May 10, 2013 at 4:30 pm

      thalianm thank you so much for bringing that to my attention! 🙂

      Reply
  19. Dana at Celiackiddo says

    May 9, 2013 at 7:48 pm

    WOW, these look amazing! I love a fast easy and delicious looking recipe. Thanks so much for sharing! I’m going to repin this asap 🙂
    -Dana

    Reply
    • hallecottis says

      May 10, 2013 at 4:31 pm

      Dana at Celiackiddo Thanks for sharing, as always I so appreciate it!

      Reply
  20. Kate says

    May 10, 2013 at 2:32 pm

    Definitely going in my recipe book! I love how simple and flexible they are – ideal for brain-dead days (which, let’s face it, is almost every day). One tip, though: if you’re using frozen, overripe bananas, you’re going to want to add 2/3 of a “regular” banana and a pinch more baking soda. It’ll increase the baking time by about 5 mins, too.

    Reply
    • hallecottis says

      May 10, 2013 at 4:31 pm

      @Kate Thanks Kate, glad you let us know this.  I have some frozen mashed bananas that I just pulled out of the freezer!

      Reply
  21. thtyrell says

    May 12, 2013 at 9:21 pm

    Can I mix the chocolate chips and/or fruit in with the mix? Instead of just putting them on top. Thanks!

    Reply
    • hallecottis says

      May 12, 2013 at 9:24 pm

      Sure can! I just made a batch tonight and did just that and they turned out fantastic!

      Reply
  22. brownjackie624 says

    May 13, 2013 at 3:39 pm

    made these today using white vinegar? is the apple cider only for health purposes? These were soft and very peanut flavored, which I loved with a glass of milk. thanks for the recipe.

    Reply
  23. radicalgeekery says

    May 13, 2013 at 9:41 pm

    This was delicious! I just made it this evening and I’ll definitely be making them again. Thanks for he recipe. 🙂

    Reply
  24. Eryn Lynum says

    May 16, 2013 at 11:36 am

    This morning I had a couple of black bananas just about to pass beyond the edible point, so I finally got around to making these muffins. Oh my goodness, these are brilliant! Definitely going to be a new staple in our house!

    Reply
  25. Allyson All Our Days says

    May 18, 2013 at 10:56 am

    These turned out amazing! We made some with coconut on top earlier this week: http://allourdays.com/2013/05/5-minute-grain-free-dairy-free-honey-sweetened-muffins.html
    This morning we experimented with orange extract and poppy seeds…yummy! https://www.facebook.com/photo.php?fbid=518983268163170&set=a.470274879700676.106152.411400858921412&type=1
    Thanks so much for sharing this recipe…it’s quickly becoming a regular in our home 🙂

    Reply
    • hallecottis says

      May 18, 2013 at 4:01 pm

      Allyson All Our Days looks delicious!  Can’t wait to try your version 🙂

      Reply
  26. KM says

    May 21, 2013 at 11:25 pm

    These were amazing! I topped them with dark chocolate, coconut and cranberry. I’m hooked! I can’t wait to try them with chunky apple sauce as a substitute for the bananas. Thanks!

    Reply
    • pilatestwit says

      June 13, 2013 at 2:13 pm

      How were they with apple, we are not a banana loving family either .

      Reply
      • hallecottis says

        June 24, 2013 at 10:48 am

        pilatestwit
        Update: I had many request for nutritional information and a version of this recipe made without bananas. https://wholelifestylenutrition.com/recipes/paleo-gluten-free-grain-free-mini-muffins/ that has 2 versions (one with bananas and one with applesauce) and also has the nutritional information for both recipes.  https://wholelifestylenutrition.com/recipes/paleo-gluten-free-grain-free-mini-muffins/

        Reply
    • hallecottis says

      June 24, 2013 at 10:48 am

      @KM 
      Update: I had many request for nutritional information and a version of this recipe made without bananas. https://wholelifestylenutrition.com/recipes/paleo-gluten-free-grain-free-mini-muffins/ that has 2 versions (one with bananas and one with applesauce) and also has the nutritional information for both recipes.  https://wholelifestylenutrition.com/recipes/paleo-gluten-free-grain-free-mini-muffins/

      Reply
  27. JD says

    June 5, 2013 at 4:27 pm

    Do you think it would be possible to add cocoa powder to make these a chocolate muffin instead? If so, how much cocoa powder would you add??

    Reply
    • hallecottis says

      June 5, 2013 at 4:31 pm

      That should work just fine. I would start with 1 tbsp and work my way up from there. Taste the batter and adjust as needed.

      Reply
  28. mpjewels17 says

    June 20, 2013 at 9:14 am

    How many calories are in one of these?

    Reply
    • hallecottis says

      June 24, 2013 at 10:46 am

      @mpjewels17Update: I had many request for nutritional information and a version of this recipe made without bananas. https://wholelifestylenutrition.com/recipes/paleo-gluten-free-grain-free-mini-muffins/ that has 2 versions (one with bananas and one with applesauce) and also has the nutritional information for both recipes.  https://wholelifestylenutrition.com/recipes/paleo-gluten-free-grain-free-mini-muffins/

      Reply
  29. Jellip99 says

    July 27, 2013 at 1:09 pm

    Can you use regular butter instead of the nut butter? I don’t own any and only have regular butter in the house at the moment, help please.

    Reply
    • hallecottis says

      August 8, 2013 at 3:28 pm

      Jellip99 regular butter would not work unfortunately.

      Reply
  30. Janette says

    July 29, 2013 at 12:45 pm

    Hi. I am looking forward to trying this. Have you tried using lemon juice for the ac vinegar?

    Reply
    • hallecottis says

      August 8, 2013 at 3:28 pm

      @Janette I have not.  If you try it, let us know how it turns out.

      Reply
  31. Powellburns says

    August 8, 2013 at 12:07 pm

    Hi
    I can’t get nut butter where I live so what could I use as an alternative please? 
    Thanks, can’t wait to try the recipe!
    Katie

    Reply
    • hallecottis says

      August 8, 2013 at 3:27 pm

      @Powellburns Can you get some nuts and make your own nut butter in a blender?  That would work just fine.

      Reply
  32. Gluten Free Granola says

    August 8, 2013 at 2:53 pm

    Good post.  These muffins look more like cookie.

    Reply
    • hallecottis says

      August 8, 2013 at 3:27 pm

      @Gluten Free Granola Agree, that one of these picture does look like a cookie, just the angle the photo was shot, I can assure you they are muffins 🙂

      Reply
  33. SadieFlynn says

    August 13, 2013 at 4:44 pm

    Do these come out pretty fluffy? Or are they dense?

    Reply
  34. Rachel says

    August 17, 2013 at 4:49 pm

    Good evening!
    I tried to cook them today, but when they had about 13 min in the oven the batter sank in the middle section. Do you know what could be the problem? The flavor was delicious though! 
    Thank you!

    Reply
  35. hallecottis says

    August 17, 2013 at 4:53 pm

    SadieFlynn mine weren’t dense at all, but I wouldn’t consider them fluffy either.  They have the consistency of a zucchini bread or other sweet bread

    Reply
  36. hallecottis says

    August 17, 2013 at 4:55 pm

    @Rachel I think they rise better as mini muffins.  Also, I noticed that if I use large bananas they sink quicker.

    Reply
  37. Moondragon007 says

    August 22, 2013 at 3:56 pm

    Can you use tahini in these? I’m allergic to peanuts and almonds, and cashew butter is dang expensive!

    Reply
  38. hallecottis says

    August 22, 2013 at 8:44 pm

    I bet you could but I would add a bit more sweetener if using tahini.

    Reply
  39. Christie says

    September 3, 2013 at 7:00 pm

    I just re-blogged these babies! Amazing! I think I did it right with links back. Thanks for sharing!

    Reply
  40. JenniferLynn says

    September 16, 2013 at 9:36 pm

    Do these have a strong banana flavor?

    Reply
  41. pdslk says

    September 29, 2013 at 3:00 pm

    Thank you for this recipe. I’m going to try it today. If you want to print it, just
    highlight what you want!!

    Reply
  42. Erin Camden says

    November 29, 2013 at 7:33 pm

    These are DELICIOUS and very easy to make. I do not follow a GF diet, but my son has a classmate that has celiac disease and I didn’t want to send cupcakes for a party without including this student! My son loved them as well as everyone in the class! They are moist and I love that you don’t have to have any special flour to make it! Thanks!

    Reply
  43. mmorrow says

    December 25, 2013 at 5:30 pm

    I’m trying gluten free with my youngest (18 months) and we do a lot of baking. I would hate to give up that time with him and his older brother (21 months) 🙂
    I did these with 3/4 c. apple sauce and had to add about 5 minutes more to the time to make sure the centers weren’t doughy.
    Thanks for the recipe. The muffins are still too hot to try but the boys are looking forwards to them!

    Reply
  44. Leesa says

    January 4, 2014 at 12:49 pm

    thanks for this great recipd! I wanted to make a snack to take for a play date where both of his friends are gluten intolerant. ALL the boys scarfed these down…. no left overs!:-(……and mom wants the recipe. I was so surprised how delicious these were and very few ingredients..,plus normal stuff most people have around the house. will be making these often! Thanks again for a great recipe!

    Reply
    • Halle Cottis says

      January 6, 2014 at 1:14 pm

      So happy to hear that the whole gang liked them 🙂

      Reply
  45. Darraha Johnson says

    January 12, 2014 at 6:35 am

    My one issue with this recipe is the apple cider vinegar. From my understanding that during the process of making it some how there is gluten introduced. I recently found out I have celiac disease and that was one of the big do not eat items.

    Reply
    • Deborah says

      January 13, 2014 at 9:11 am

      I’d be interested in hearing more about that.

      Reply
  46. Maureen says

    February 12, 2014 at 10:33 am

    Wow BRAVO! I was very skeptical but gave it a shot and these are great. I added flax and chocolate chips and a little more maple syrup. My family loved them and they are perfect since I’m trying to go gluten-free without them noticing. (Evil laugh). Great for a hit of protein to break up the crackers and cereal I’m trying to minimize. Thanks! I’m sharing on Facebook.

    Reply
  47. Sabrina says

    February 28, 2014 at 9:17 am

    I’ve made this recipe at least four times and we love it! Thank you for sharing this amazing and super fast recipe!

    My oven is an older one, so my cooking time is different. I bake for ten minutes, shut the oven off, then let cool in oven to prevent sinking (about five to ten minutes). It’s worked the last three times.

    I do add shredded coconut and chocolate chips.

    My family has requested to think of ways to moisten them as mine turn a tad dry, so I’m playing with the amount of honey and considering adding applesauce or shredded zucchini in addition to the bananas. If anyone has other recommendations to add for moisture, please share!

    I like high, full volume muffins so I fill the muffin cup slightly over 3/4 full and they always turn out like a store bought muffin! Keep in mind, the yield is affected and you’ll get a few less muffins.

    Reply
    • Halle Cottis says

      March 3, 2014 at 3:33 pm

      zucchini and applesauce would definitely moisten them up!

      Reply
  48. Matthew Kennedy says

    March 1, 2014 at 6:29 pm

    I’m cooking them now but I put in gluten free corn meal more bananas and peanut butter and honey and maple syrup and two extra eggs the smell alone is making me drool lol

    Reply
    • Halle Cottis says

      March 3, 2014 at 3:31 pm

      How did they turn out? Sounds good!

      Reply
  49. Matthew Kennedy says

    March 1, 2014 at 6:45 pm

    Next time I’m going to use banana mango strawberry and peanutbutter

    Reply
  50. Tara says

    March 13, 2014 at 9:45 am

    Just made these for my two picky eaters (2yr old & 3yr old)…even though they are full of foods they generally like (bananas/peanut butter (didn’t have nut butter)) they still turned their noses up at them…*sigh* I liked them though – just hoping the bananas don’t bother my tummy though! Thanks for the recipe!

    Reply
  51. kati says

    March 14, 2014 at 8:28 am

    Well I figured that since I am making these for the 3rd time this week I should post and say thank you for the wonderful/quick/Grain Free option for my family.

    Reply
  52. Kristin says

    March 16, 2014 at 11:00 am

    I absolutely LOVE these muffins !!!!! I have substituted the banana for applesauce a couple times and they were great !!! I have also used organic peanut butter in place of almond butter, however not as good as the almond butter !! LOVE these !!!

    Reply
    • Halle Cottis says

      March 19, 2014 at 6:28 pm

      So glad you like them! I agree, almond butter has a bit of a sweeter taste then Peanut butter and I feel works better in this recipe.

      Reply
  53. Mel says

    April 2, 2014 at 10:19 pm

    I love these I make them a lot and in large batches 🙂 I use peanut butter and some times homemade sunbutter.

    Reply
  54. Misty says

    April 4, 2014 at 11:59 am

    My son and I are going flour free…..I am trying these tonight.

    Reply
  55. christine says

    April 27, 2014 at 8:12 pm

    i made these today and LOVED them! they totally satisfied my muffin craving–i recently have started eating gluten-free, and i’ve been majorly missing pastries. Couldn’t believe how healthy, easy & delicious these were–so moist, soft, & perfectly sweet!

    My notes/adaptations:
    – used homemade almond butter for the nut butter 🙂
    – added about 2 Tbsp ground cocoa-coconut chia seeds, 1 Tbsp ground flax
    – used even a little less than 2 Tbsp honey, & they were still sweet enough because the bananas!
    – added a bit of cinnamon
    – toppings: added dark chocolate chips~makes them so much better, in my opinion! 😀

    for those who can eat oats…i think it would be delish if you added some oat flour (just ground up oats)! you would then need to increase the liquid/sweetener a little bit…

    thanks so much for sharing this recipe! will definitely be making these again very soon, & often!

    Reply
    • Halle Cottis says

      May 2, 2014 at 1:03 pm

      Thank you so much for sharing your adaptations! Glad you enjoyed the recipe!

      Reply
  56. Maria says

    May 1, 2014 at 12:35 pm

    those muffins look delicus but what can I use instead of the nut butter I can’t have nuts right know

    Reply
    • Halle Cottis says

      May 2, 2014 at 12:49 pm

      You could try seed butter

      Reply
  57. Susan says

    May 3, 2014 at 10:10 am

    Haven’t made them yet, but don’t they need almond flour or some other gluten-free flour?

    Reply
  58. Jeannie says

    May 12, 2014 at 10:58 am

    Do these freeze/defrost well?? These sound amazing and I can’t wait to try.

    Reply
    • Halle Cottis says

      May 12, 2014 at 4:13 pm

      Yep they freeze great!

      Reply
  59. hiba najem says

    May 21, 2014 at 3:35 am

    hello, the myffins are so so great thank you so much. just one question, why do you think they fell down when i removed them from the oven? thank you!

    Reply
    • Halle Cottis says

      May 26, 2014 at 9:05 am

      If they fell, they were not done in the middle of the muffin. Cook a bit longer. If they seem brown already, then reduce the temperature and continue to cook until the center is done.

      Reply
  60. Lori D. says

    May 26, 2014 at 8:51 pm

    You have different oven temperatures. You have 400 degrees on this page but on your other page where you post the apple/pear sauce version and the banana version with the nutritional information, you have 375 degrees.

    Reply
  61. Rachel says

    May 27, 2014 at 8:37 am

    These muffins taste really nice, not overly sweet…but love the amount of almond butter in them! Mine did stick to the muffin tin (used coconut oil as suggested) and liner papers for 3 to test that out. The muffins stuck to the papers as well. Did you wait for the muffins to cool completely before removing them from the pan? Love the recipe but half of the muffin where stuck to pan. 🙁

    Reply
  62. Daniel says

    June 12, 2014 at 9:16 am

    Could you make this as a cake. I like the idea of slicing the size I desire each morning.

    Reply
    • Halle Cottis says

      June 12, 2014 at 3:32 pm

      I am not sure how it would rise. Have you seen my recipe for chocolate zucchini bread. It rises beautifully and certainly you could adapt it to be somewhat similar to that recipe. https://wholelifestylenutrition.com/recipes/organic-chocolate-zucchini-bread-recipe/

      Reply
  63. Laura says

    June 17, 2014 at 8:40 pm

    These are awesome!! Can not believe there’s not flour in it. It’s sooo light and delicious! Used peanut butter and dark chocolate chunks. Thanks so much!

    Reply
  64. Taste Flutter says

    June 26, 2014 at 5:47 am

    Hi there, thanks for the glorious speedy GF recipe. Sorry if this has featured in the last 108 comments – BUT, anyone else (including yourself) have them rise wonderfully then sink straight back down into a little dip? Very Sad 🙁 any solutions let me know!

    Ayles

    Reply
  65. Michelle says

    September 7, 2014 at 9:41 pm

    Just a question, I stuck a toothpick in my muffins after 15 minutes and it came out covered in batter. Stuck them in for 3 more minutes but wanted to know if this is normal… Thanks!

    Reply
    • Halle Cottis says

      September 9, 2014 at 6:31 pm

      They should come out somewhat clean. Are you doing mini muffins or full size muffins? I find that mini muffins do best with this recipe.

      Reply
  66. Jeanne says

    September 13, 2014 at 4:13 pm

    Just made a batch. Pretty tasty. I used sunflower butter since I’m attempting to bring them into school for cupcakes. Son says more carob chips!

    Reply
  67. Michelle says

    September 15, 2014 at 9:55 pm

    Just made these with 1 cup pumpkin purée and they are awesome! Added spices and walnuts and they are perfect for the fall! Thanks!!!!

    Reply
    • Halle Cottis says

      September 17, 2014 at 3:39 pm

      I was just thinking of doing this! Glad they turned out! 🙂

      Reply
    • Patti says

      June 9, 2016 at 7:06 am

      Hi I love the pumpkin idea. Did you have to change anything about the recipe by using pumpkin? I’m so making these. This recipe is great so versitile. Please let me know as I’m going shopping today. Thanks I’m such a fall lover when it comes to recipes.
      I have to say they are all great. I can’t wait to make these.

      Reply
  68. Debra says

    September 19, 2014 at 8:53 am

    applesauce

    Reply
  69. Debra says

    September 19, 2014 at 8:55 am

    I often substitute applesauce for bananas, and I add a little flax (1/4 to 1/2 cup) because the applesauce is more watery than bananas.

    Reply
  70. Lisa Kerr says

    September 21, 2014 at 4:20 pm

    I just made these with Sunflower seed butter as the kids can’t have nut butters at school and the inside is green!! I’m not sure why? They still taste great though!

    Reply
    • Halle Cottis says

      September 25, 2014 at 9:42 am

      That is a normal reaction with sunflower seeds, you are fine to eat them.

      Reply
  71. sue says

    October 13, 2014 at 7:52 am

    So glad to know that!! I made two dozen with sunbutter, and they just keep getting greener! But these are fantastic. My GF kids love muffins for breakfast, but I hate giving them protein-free starch in the morning. These are the perfect solution. Thanks!

    Reply
  72. laneybird says

    October 15, 2014 at 2:42 pm

    i LOVE theese muffins ! i make them for my little brother who is glutten free . I am going put this recipe on my blog !

    Reply
  73. Mellina says

    November 16, 2014 at 6:20 pm

    I’ve read through all the comments and didn’t see the following question posted: is there a substitute for the egg? Sorry if this is a repeat question and I missed it. This recipe is truly delicious, truly 5 minutes, and the muffins have turned out perfectly each time, thank you! Now trying to deal with an egg allergy. Applesauce maybe and if so, how much?

    Reply
    • Halle Cottis says

      November 18, 2014 at 9:17 am

      I have not tested this recipe without eggs. I do feel it is an essential ingredient for the success of this recipe. If you do sub it out, I would had some baking powder.

      Reply
  74. karlee says

    November 25, 2014 at 6:19 pm

    Can i use all peanut butter instead of nut butter? We cannot have almonds unfortunately, or regular butter.

    Reply
    • Halle Cottis says

      December 4, 2014 at 8:25 pm

      Sure, not sure how it will taste, but do let us know. 🙂

      Reply
      • Ridvana Perdue says

        October 31, 2018 at 12:03 am

        I tried it with peanut butter and they were great! Fantastic Thank you Halle for sharing this recipe!

        Reply
  75. Daizee says

    November 26, 2014 at 1:10 pm

    This recipe wirks beautifully with butternut squash. Going to try pumpkin now.

    Reply
  76. AT says

    December 7, 2014 at 1:56 pm

    Can these be made with an egg replacement like a chia/flax egg? Thank you.

    Reply
  77. Melody says

    January 11, 2015 at 10:06 pm

    Made these today as mini-muffins. Wow they are so delicious! Thank you for sharing!

    Reply
  78. Jessica Rietema says

    February 9, 2015 at 1:29 pm

    Would these freeze ok to save for later? Thanks! Jessica

    Reply
  79. Taz says

    February 12, 2015 at 3:58 pm

    I made a half batch. I was afraid of another gross gf recipe. I was pleasantly surprised for fluffy lil muffins! Here is what I did:

    I used half almond and half peanut butter
    I used 1 1/2 TBS RAW honey
    I used 1/4 cup mini chocolate chips

    The rest as written. Next time I will make a full batch, use riper (way more brown spots, more like almost black bananas, or mostly brown), use ONLY peanut butter.

    I loved the texture. The almond butter made these more bland than I would have liked. I will be posting these on my site! Thank you!

    Reply
  80. Kelly B says

    February 13, 2015 at 3:58 pm

    This looks amazing! And no flours? Wow! I was wondering if I could add some gluten free protein powder to this to make them protein muffins?

    Reply
    • Halle Cottis says

      February 19, 2015 at 10:13 am

      There is a lot of protein already in these with the nut butter.

      Reply
  81. Lisa says

    February 14, 2015 at 11:44 am

    These are awesome!! I have made these twice now.. since it has only been two days since I found the recipe, that is great! First time I made these as written, but cut recipe in half… ya know to be safe incase I didn’t like them. Unfortunately when it comes to GF baked goods, they usually are nasty. I definitely recommend using a brown or almost black banana for ultimate sweetness. I used half peanut butter and half almond butter. DELICIOUS.. how good were they? Well my non GF adult son, who bugs me like crazy devoured half of them!
    So my second attempt I baked a sugar pie pumpkin. Scraped out 2/3 cup. Added some ground ginger, nutmeg, allspice, cinnamon and cloves. I never use exact measurement with honey usually, so I used two TBS from my silverware drawer. I also put two semi sweet chocolate chips on top. YUMMERS! After baking half the batter, I stirred in 1/4 cup GF mini chocolate chips. Still yummy. The pumpkin flavor would have been better if I used fresher pumpkin, but these were picked 5 months ago. I also took some salted cashews and a couple almonds and made my own nut butter. I wanted a more light flavored nutbutter for the pumpkin. Again, same son ate half of my muffins! Then I told him they were GF and he fake barfed. DORK. But he said they were really good.
    The ACV, or any vinegar is crucial to this recipe, along WITH the baking soda. Thank you so much.

    Reply
  82. Julie says

    February 15, 2015 at 8:10 pm

    I made these without eggs and they were perfect. I used ener-g egg replacer plus a full teaspoon of baking soda. I used the mini muffin tin and baked at 375 for 10 mins. They were yummy!! Thank you.

    Reply
  83. Danielle says

    February 18, 2015 at 12:13 am

    Wow!!! Thank you!! Been craving my mom’s not gluten free banana bread and this recipe tasted just like it!!! I used peanut butter as my nut butter and wow! You can’t taste it. I have spread the word!!! You go girl!!! Thank you! Thank you 🙂

    Reply
    • Halle Cottis says

      February 19, 2015 at 10:10 am

      So happy you are enjoying these muffins 🙂

      Reply
  84. Faith says

    February 20, 2015 at 6:36 am

    Oh my word! I was looking for gluten-free muffin. I came across your website and found the recipe. I made it to my kiddos last night ..they were all over it. Thank you!

    Reply
    • Halle Cottis says

      February 25, 2015 at 9:52 am

      So happy you enjoyed them!

      Reply
  85. Allie says

    February 21, 2015 at 1:29 pm

    Hi! So, I love these muffins…love them. My only problem is that nut butters are spendy. Do you think that coconut butter (homemade or other) would work in this recipe in place of the nut butter? I know it would change the protein content, but would it work beyond that?

    Thank you! Good job!

    Reply
    • Halle Cottis says

      February 25, 2015 at 9:49 am

      Glad you enjoyed the muffins. Unfortunately, coconut butter probably would not work. You can always buy the nuts and make your own nut butter to save money.

      Reply
  86. Lucy Linde says

    March 10, 2015 at 10:37 am

    These muffins are FANTASTIC! I started a gluten-free diet two years ago, and after a couple of months I stopped even trying to bake. I couldn’t really find anything I liked. I gave this receipe a chance – and I am SO HAPPY I did. My son just ate 3-4 minimuffins in the go, and asked for me to make a batch for his friends. I also munched some – and THEY ARE ADDICTIVE! I tried with peanut butter & apple sauce and added dried apples cut in small squares as topping. I found that this combination was a bit to dry, so I added two drops of blueberry sirup and violá – instant winner.
    Thank you! 🙂 Ps: I just bought your online book – I am all excited 😉

    Reply
    • Halle Cottis says

      March 19, 2015 at 8:08 am

      Lucy so happy that you are enjoying these little gems! There are some pretty incredible recipes in my cookbook! Be sure to check out the super easy gluten free and grain free pasta recipe!

      Reply
    • Autumn says

      August 22, 2019 at 9:01 pm

      This is our family’s favorite recipe. My 8-year old son, who is GF, begs for them and always asks to have them made for class parties! So many GF baked goods just don’t taste “normal” but these are fantastic. Question- has anyone tried being these in cupcake tins/wrappers? I’d like to put them in the cupcake wrappers before baking, but I’m wondering if they would stick to the paper. Thoughts?

      ★★★★★

      Reply
  87. Hazel says

    March 14, 2015 at 1:59 pm

    Just came out of the oven…sampled one and…oh my!!!!….so light & fluffy…..didn’t have 1 cup of almond butter so I made some cashew butter and only thing I added was 1tsp of flaxseed…..amazing recipe!!!!! Tks so much!!!

    Reply
    • Halle Cottis says

      March 19, 2015 at 8:00 am

      Your version sounds delicious!

      Reply
  88. Mackenzie says

    April 3, 2015 at 8:14 pm

    I’m grain/ gluten free…Made these regular size and they are GREAT! My family ate them up! I used natural peanut butter and added dark chocolate chips. I haven’t had any problems with them sinking that other people have had…the bananas I used were not very ripe… don’t know if that had anything to do with it! Tasty, filling & healthy. Thanks for the recipe.

    Reply
  89. Cindy says

    May 17, 2015 at 11:43 am

    They came out terribly! Looked so beautiful about the first 8 minutes in the oven then they all started sinking in the middle. Don’t know if it’s our altitude (8600′) but am so disappointed.

    ★

    Reply
    • Halle Cottis says

      May 18, 2015 at 7:14 am

      Sorry to hear this. The altitude probably had something to do with it. Try making them into mini muffins for better results.

      Reply
  90. Erica Ratiner says

    June 2, 2015 at 3:19 pm

    The recipe seems to be missing from your post. Can you please repost it?

    Reply
    • Halle Cottis says

      June 8, 2015 at 9:45 am

      Our site was down for a few hours, sorry about that. It is up and running now. 🙂

      Reply
  91. K says

    June 4, 2015 at 8:14 am

    I followed the recipe exactly and they were VERY bland.

    ★

    Reply
  92. Kelly says

    July 19, 2015 at 9:40 am

    I’ve made these a few times and my kids love them but they are really hard to get out of the pan at least when I use almond butter. They work best as mini muffins, I think, in terms of texture and taste.

    I think next time I’ll add coconut oil or some other kind of fat to help them not stick. I think the texture of the muffin is great, though, and I don’t want it to taste greasy, but I lose 2 out of 16 – at least – to the pan and I spend more time trying to get them out than I do making them.

    ★★★★

    Reply
    • Halle Cottis says

      July 19, 2015 at 4:39 pm

      If you like the mini’s you could easily buy the mini paper inserts…those work really well!

      Reply
  93. Lotus says

    August 5, 2015 at 12:47 am

    It looks really good; I really want to make it. One thing I’m concerned thatis nuts, egss and fruit combination will cause problem for smooth digestion as experts claimed, So, what do you think about this?

    Reply
  94. Rebekah says

    October 19, 2015 at 3:55 pm

    I made these with chia eggs instead of eggs and they were a flop sadly not cooked on the inside but nearly burnt on the outside. Wish I could eat eggs and try again.

    Reply
  95. Bridget says

    December 22, 2015 at 3:16 am

    These sound wonderful! We’re about to go on a 10-day roadtrip and I’m looking for some easy, make-ahead snacks to take along for the ride. Does anyone have an idea of the shelf-life on these? We’ll have a cooler in the car but not sure how cold we can keep it! 🙂

    Reply
    • Halle Cottis says

      December 22, 2015 at 7:52 am

      Mine have lasted a week in the refrigerator (could have been longer, but there weren’t any left to keep testing the length of time they would keep).

      Reply
  96. Janine Snyder says

    January 25, 2016 at 7:50 am

    Just made these and they were perfect. I adapted slightly. See my adaptations at
    https://capriciouscook.wordpress.com/2016/01/25/5-minute-banana-butter-muffins/

    Thanks for the great recipe!

    ★★★★★

    Reply
  97. Janine says

    January 25, 2016 at 9:14 am

    Correct link with slight adaptations. Thanks again!

    ★★★★★

    Reply
  98. Kristi | Necessary Indulgences says

    February 22, 2016 at 11:52 am

    These are delicious and will be perfect for traveling! Thank you!

    ★★★★★

    Reply
  99. Millie says

    March 2, 2016 at 8:29 am

    Hey! How can I substitute the eggs?

    Reply
  100. Jac Anna says

    March 2, 2016 at 12:30 pm

    Love how easy these are, they are supper yummy, and very little mess to clean up. However, mine always look great coming out of the oven but then they collapse a bit and those their “muffin top” – any suggestions?

    ★★★★★

    Reply
    • Halle Cottis says

      March 2, 2016 at 6:48 pm

      Try making them into mini muffins. They shouldn’t fall for you then.

      Reply
  101. Lisa says

    March 12, 2016 at 7:13 pm

    I almost gave up on this recipe because the batter so terrible! But after they cooked they tasted okay, but I had remake the recipe and made some changes then it tasted perfect!

    Reply
  102. Jennifer Galperin says

    May 24, 2016 at 10:21 am

    Just made these with my kids, they were amazing. We had to use an egg replacement (flax seeds + water). The muffins turned green-ish, I think from the bananas mixed with the cider vinegar. Next time will make with baking powder to avoid having to use vinegar.

    ★★★★★

    Reply
  103. Catarina GOMES says

    June 19, 2016 at 3:34 pm

    Hi, I loved this recipe! But is there any egg substitute? I can’t eat eggs… Hope someone can help 🙂

    ★★★★★

    Reply
    • Luxe Calendar says

      January 17, 2019 at 2:03 am

      These sound wonderful! We’re about to go on a 10-day roadtrip and I’m looking for some easy, make-ahead snacks to take along for the ride. Does anyone have an idea of the shelf-life on these? We’ll have a cooler in the car but not sure how cold we can keep it! ?

      ★★★★★

      Reply
  104. Silvina Arya says

    September 2, 2016 at 8:34 am

    How can I replace the eggs? Thanks

    ★★★

    Reply
  105. Aileen says

    September 13, 2016 at 9:15 pm

    These were easy and delicious. I used one small apple peeled, chopped and cooked to soften plus one banana as I only had one. They are light and delicious. A bit of dark chocolate and pumpkin seeds added a nice extra sweetness/crunch. I can’t wait to try another variation. Thanks so much.

    ★★★★

    Reply
  106. Dawn Farris says

    September 29, 2016 at 9:38 am

    I was a bit concerned at first because the batter looked to me a bit like something in a baby diaper, BUT the muffins were well worth the risk. I’m planning on using the batter sometime as a fruit dip, I could seriously have eaten the blender full (eaten it empty–not sure how to say that) before baking ever began. Thanks so much! My gluten sensitive body and my geriatric father are forever in your debt!

    ★★★★

    Reply
  107. TXMom09 says

    November 24, 2016 at 5:33 pm

    Hi, I just made these and love them! How do you recommend storing them? Counter, fridge, freezer? How long do they last? Thanks!

    Reply
    • Halle Cottis says

      November 25, 2016 at 9:23 pm

      I like to store mine in the refrigerator and I usually eat them within 5-7 days. They will freeze just fine too.

      Reply
  108. Kay says

    July 8, 2017 at 7:46 am

    I have been making these for several years now for my kids who have many food allergies and celiac disease and they LOVE them! I sometimes put some Enjoy Life mini chocolate chips in them for an extra yummy treat.One of my kids can’t have the eggs so I use a flax egg instead and they turn out beautifully. I love how quick these are to make.

    ★★★★★

    Reply
  109. Kathy Caprio says

    November 10, 2017 at 7:35 am

    I can’t have nuts or seeds. What can I replace the nut butter with? Also can’t have flour. Many food sensitivities

    Reply
  110. Emily says

    April 8, 2018 at 8:25 pm

    Do you know if these can be made in advance and frozen?

    Reply
    • Halle Cottis says

      April 10, 2018 at 9:43 am

      Yes, these freeze nicely.

      Reply

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I'm Halle: food lover, modernized hippy, blogger, and a mama trying to solve all problems naturally.  I love photography, especially shooting images of food!  My goal is to make you drool and inspire you to want all things healthy!  ❤Learn More →

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