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.
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?
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.
Can i use all peanut butter instead of nut butter? We cannot have almonds unfortunately, or regular butter.
Sure, not sure how it will taste, but do let us know. 🙂
I tried it with peanut butter and they were great! Fantastic Thank you Halle for sharing this recipe!
This recipe wirks beautifully with butternut squash. Going to try pumpkin now.
Can these be made with an egg replacement like a chia/flax egg? Thank you.
Made these today as mini-muffins. Wow they are so delicious! Thank you for sharing!
Would these freeze ok to save for later? Thanks! Jessica
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!
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?
There is a lot of protein already in these with the nut butter.
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.
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.
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 🙂
So happy you are enjoying these muffins 🙂
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!
So happy you enjoyed them!