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
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.
Next time I’m going to use banana mango strawberry and peanutbutter
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!
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.
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 !!!
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.
I love these I make them a lot and in large batches 🙂 I use peanut butter and some times homemade sunbutter.
My son and I are going flour free…..I am trying these tonight.
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!
Thank you so much for sharing your adaptations! Glad you enjoyed the recipe!
those muffins look delicus but what can I use instead of the nut butter I can’t have nuts right know
You could try seed butter
Haven’t made them yet, but don’t they need almond flour or some other gluten-free flour?
Do these freeze/defrost well?? These sound amazing and I can’t wait to try.
Yep they freeze great!
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!
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.
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.