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.
Hi! So, I love these muffins…love them. My only problem is that nut butters are spendy. Do you think that coconut butter (homemade or other) would work in this recipe in place of the nut butter? I know it would change the protein content, but would it work beyond that?
Thank you! Good job!
Glad you enjoyed the muffins. Unfortunately, coconut butter probably would not work. You can always buy the nuts and make your own nut butter to save money.
These muffins are FANTASTIC! I started a gluten-free diet two years ago, and after a couple of months I stopped even trying to bake. I couldn’t really find anything I liked. I gave this receipe a chance – and I am SO HAPPY I did. My son just ate 3-4 minimuffins in the go, and asked for me to make a batch for his friends. I also munched some – and THEY ARE ADDICTIVE! I tried with peanut butter & apple sauce and added dried apples cut in small squares as topping. I found that this combination was a bit to dry, so I added two drops of blueberry sirup and violá – instant winner.
Thank you! 🙂 Ps: I just bought your online book – I am all excited 😉
Lucy so happy that you are enjoying these little gems! There are some pretty incredible recipes in my cookbook! Be sure to check out the super easy gluten free and grain free pasta recipe!
This is our family’s favorite recipe. My 8-year old son, who is GF, begs for them and always asks to have them made for class parties! So many GF baked goods just don’t taste “normal” but these are fantastic. Question- has anyone tried being these in cupcake tins/wrappers? I’d like to put them in the cupcake wrappers before baking, but I’m wondering if they would stick to the paper. Thoughts?
★★★★★
Just came out of the oven…sampled one and…oh my!!!!….so light & fluffy…..didn’t have 1 cup of almond butter so I made some cashew butter and only thing I added was 1tsp of flaxseed…..amazing recipe!!!!! Tks so much!!!
Your version sounds delicious!
I’m grain/ gluten free…Made these regular size and they are GREAT! My family ate them up! I used natural peanut butter and added dark chocolate chips. I haven’t had any problems with them sinking that other people have had…the bananas I used were not very ripe… don’t know if that had anything to do with it! Tasty, filling & healthy. Thanks for the recipe.
They came out terribly! Looked so beautiful about the first 8 minutes in the oven then they all started sinking in the middle. Don’t know if it’s our altitude (8600′) but am so disappointed.
★
Sorry to hear this. The altitude probably had something to do with it. Try making them into mini muffins for better results.
The recipe seems to be missing from your post. Can you please repost it?
Our site was down for a few hours, sorry about that. It is up and running now. 🙂
I followed the recipe exactly and they were VERY bland.
★
I’ve made these a few times and my kids love them but they are really hard to get out of the pan at least when I use almond butter. They work best as mini muffins, I think, in terms of texture and taste.
I think next time I’ll add coconut oil or some other kind of fat to help them not stick. I think the texture of the muffin is great, though, and I don’t want it to taste greasy, but I lose 2 out of 16 – at least – to the pan and I spend more time trying to get them out than I do making them.
★★★★
If you like the mini’s you could easily buy the mini paper inserts…those work really well!
It looks really good; I really want to make it. One thing I’m concerned thatis nuts, egss and fruit combination will cause problem for smooth digestion as experts claimed, So, what do you think about this?
I made these with chia eggs instead of eggs and they were a flop sadly not cooked on the inside but nearly burnt on the outside. Wish I could eat eggs and try again.
These sound wonderful! We’re about to go on a 10-day roadtrip and I’m looking for some easy, make-ahead snacks to take along for the ride. Does anyone have an idea of the shelf-life on these? We’ll have a cooler in the car but not sure how cold we can keep it! 🙂
Mine have lasted a week in the refrigerator (could have been longer, but there weren’t any left to keep testing the length of time they would keep).
Just made these and they were perfect. I adapted slightly. See my adaptations at
https://capriciouscook.wordpress.com/2016/01/25/5-minute-banana-butter-muffins/
Thanks for the great recipe!
★★★★★