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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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.
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. 🙁
Could you make this as a cake. I like the idea of slicing the size I desire each morning.
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/
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!
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
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!
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.
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!
Just made these with 1 cup pumpkin purée and they are awesome! Added spices and walnuts and they are perfect for the fall! Thanks!!!!
I was just thinking of doing this! Glad they turned out! 🙂
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.
applesauce
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.
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!
That is a normal reaction with sunflower seeds, you are fine to eat them.
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!
i LOVE theese muffins ! i make them for my little brother who is glutten free . I am going put this recipe on my blog !