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.
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!!
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 & Grain Free Muffins
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
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Print Recipe
Pin RecipeDescription
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
- Preheat oven to 400 degrees F.
- Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
- Blend until well mixed.
- Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
- Add additional toppings of your choice to each muffin and lightly stir into each cup
- Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
- Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.
Nutrition
- Serving Size: 1 regular muffin or 2 mini muffins
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.
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? 🙂
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 🙂
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?
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.
loved these. I used coconut and chocolate chips on top.
Did you use spray coconut oil, such as in Pam? Pam makes a coconut oil so I was wondering if you used that.
★★★★★
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.
thalianm thank you so much for bringing that to my attention! 🙂
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
Dana at Celiackiddo Thanks for sharing, as always I so appreciate it!
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.
@Kate Thanks Kate, glad you let us know this. I have some frozen mashed bananas that I just pulled out of the freezer!
Can I mix the chocolate chips and/or fruit in with the mix? Instead of just putting them on top. Thanks!
Sure can! I just made a batch tonight and did just that and they turned out fantastic!
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.
This was delicious! I just made it this evening and I’ll definitely be making them again. Thanks for he recipe. 🙂
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!