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.
Can you use tahini in these? I’m allergic to peanuts and almonds, and cashew butter is dang expensive!
I bet you could but I would add a bit more sweetener if using tahini.
I just re-blogged these babies! Amazing! I think I did it right with links back. Thanks for sharing!
Do these have a strong banana flavor?
Thank you for this recipe. I’m going to try it today. If you want to print it, just
highlight what you want!!
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!
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!
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!
So happy to hear that the whole gang liked them 🙂
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.
I’d be interested in hearing more about that.
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.
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.
zucchini and applesauce would definitely moisten them up!
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
How did they turn out? Sounds good!