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Breads / Muffins Gluten Free Grain Free Recipes Trending WLN Favorites

Paleo, Gluten Free, Grain Free Mini Muffins {2 Versions}

5 Min Muffins | WholeLifestyleNutrition.com

Paleo, Gluten Free, Grain Free Mini Muffins {2 Versions}

 

I recently had a recipe on my site that quickly became very popular.  It was a quick mini muffin that took only 5 minutes to whip up!  Here is that recipe:

 Got 5 Minutes? Here is The Easiest Gluten Free & Grain Free Muffins Ever 

I had quite a few request to make these muffins without using bananas.  Easy enough…just had to experiment and bonus…I got to eat more of these amazing muffins!

First, if you haven’t tried that recipe, I encourage you to try it.  It is quite amazing!  I was a bit surprised how many requests I got for banana free paleo mini muffins.

So today’s version of these amazing muffins is made with applesauce rather than bananas.  I will include both versions of this recipe and you pick which one to try first.  Both of these paleo, gluten free, grain free mini muffins are terrific!

How To Substitute Ingredients

 

One of my most frequently asked questions is how to substitute certain ingredients.  In today’s recipe I am going to talk about substituting bananas for applesauce.

The first important piece of information is that 1 medium banana is about 1/3 cup smashed.  I think you could easily substitute bananas out with unsweetened applesauce or pearsauce or a combination of the two.

Here is what I did to make my own quick homemade apple-pear sauce.  Be sure to check out the chart in this post to get the desired consistency of applesauce that you are looking for.

I made a chunky pear-apple sauce and used 2 medium apples and 2 really ripe pears and that made 2/3 cups of chunky pear-apple sauce, exactly what you need for this recipe.  Here is the recipe:

Quick and Easy Homemade Apple Pear Sauce Recipe

Simply replace the bananas with 2/3 cup of applesauce, pearsauce or apple-pear sauce.  So let’s get to these 2 different recipes.

Paleo, Gluten Free, Grain Free Mini Muffins Made with Applesauce {Version 1}

 

So here are these little gems made with apple-pear sauce.  They taste amazing and have a nice sweetness to them.

Paleo Muffins | WholeLifestyleNutrition.com

Print

Paleo Mini Muffins {Made With Applesauce, Pearsauce or Apple-Pear Sauce}


★★★★★ 5 from 2 reviews
  • Author: Halle Cottis
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 24 mini muffins or 12 large muffins 1x
  • Category: breakfast, snack
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

These amazing muffins are made paleo, gluten-free, grain-free. They make a great afternoon snack.

 


Ingredients

  • 1 cup nut butter – You can shop for nut butters here
  • 2/3 cups applesauce, pearsauce or apple-pear sauce (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

  1. Preheat oven to 375º degrees F.
  2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
  3. Blend until well mixed.
  4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
  5. Add additional toppings of your choice to each muffin and lightly stir into each cup
  6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
  7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.

Notes

Equipment Needed

Food Processor

Mini Muffin Tin

Measuring Cups & Spoons

Nutritional Information: Calories: 153 Fat: 11g Carbs: 10g Protein: 6g

Nutrition

  • Serving Size: 2 mini muffins or 1 large muffin

Did you make this recipe?

Tag @hallecottis on Instagram and hashtag it #wholelifestylenutrition

Fresh out of the oven!  I did notice that they did not rise quite as high as the muffins made with bananas, but it didn’t bother me one bit.  These muffins are OUTSTANDING!

Paleo Muffins2

Paleo, Gluten Free, Grain Free Mini Muffins Made With Bananas {Version 2}

 

So onto version two of this recipe! I absolutely love this recipe too!  Make sure your bananas are super ripe.  The more ripe, the sweeter the muffins.

5 Min Muffins2

 

Print

Paleo, Gluten Free, Grain Free Mini Muffins Made With Bananas


★★★★★ 5 from 2 reviews
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 24 mini muffins or 12 large muffins 1x
Print Recipe
Pin Recipe

Description

Nutritional Information: Calories: 165 Fat: 11g Carbs: 13g Protein: 6g


Ingredients

  • 1 cup nut butter – You can shop for nut butters here
  • 2 medium sized bananas or approx. 2/3 cup of smashed 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

  1. Preheat oven to 375º degrees F.
  2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
  3. Blend until well mixed.
  4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
  5. Add additional toppings of your choice to each muffin and lightly stir into each cup
  6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
  7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.

Notes

Equipment Needed

Food Processor

Mini Muffin Tin

Measuring Cups & Spoons

Nutrition

  • Serving Size: 2 mini muffins or 1 large muffin

Did you make this recipe?

Tag @hallecottis on Instagram and hashtag it #wholelifestylenutrition

250x327Have You Seen Our New Cookbook?

 

Like this recipe?  Well, then you will LOVE my new cookbook: Gluten Free and Grain Free Breads, Batters and Doughs!

This is so much more than “just a cookbook”!  In this book, I teach you how to bake with almond flour, nut butters, coconut flour, tapioca flour, arrowroot flour and even toasted quinoa flour!  You will be an expert in gluten free and grain free baking after you read this cookbook, I promise!

There are tons of gluten free, grain free and Paleo recipes throughout this book!  Get your copy today!!

 

Hey all one more thing.  If you like this post please +1 us by clicking on the +1 in the lower left corner.  Thank you!

 

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84 Comments

Halle Cottis/Whole Lifestyle Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Comments

  1. hallecottis says

    June 24, 2013 at 11:38 am

    You asked for it, here it is.  2 Versions of our Paleo, Gluten Free and Grain Free Mini Muffins!  Which version do you like better?

    Reply
    • Nofar Gluzman says

      January 21, 2014 at 8:54 pm

      Made the banana version of these and they are great! We eat paleo at my house, and these muffins make breakfast and afternoon snacks easy. Made them yesterday before work, and I’m surprised at how many I have eaten. They are so good and small I just wanna keep popping them in my mouth. Will definetly be making these again.

      Reply
  2. Marie Gaspari says

    June 24, 2013 at 2:00 pm

    I have only made the banana muffins and I really liked them.  We will have fresh apples from the tree soon, so maybe I will make the apple muffins with them.

    Reply
    • hallecottis says

      July 14, 2013 at 7:51 pm

      Marie Gaspari The apple muffins are delicious with walnuts or pecans!  Yum!

      Reply
  3. Elaine Weitz says

    June 29, 2013 at 4:51 pm

    My grand kids just love this recipe and so do grandpa & grandma !

    Reply
    • hallecottis says

      July 14, 2013 at 7:50 pm

      @Elaine Weitz So glad you are enjoying them!

      Reply
  4. amanda says

    July 1, 2013 at 1:07 pm

    These are amazing and so easy to make.
    My kids love them!  Thank you so much for this recipe.

    Reply
    • hallecottis says

      July 14, 2013 at 7:50 pm

      @amanda You are welcome!  Agree, the easier the better and this one literally takes 5 min to whip up!

      Reply
  5. thtyrell says

    July 13, 2013 at 12:33 pm

    Love love love these muffins! They’re a great healthy, hearty snack! 
    I found that if you’re not eating them that same weekend :), they have to be refrigerated immediately. I use mine as a weekly snack, so they need to last.
    Thanks again for a great recipe that I share with everyone!

    Reply
    • hallecottis says

      July 14, 2013 at 7:49 pm

      thtyrell You are so welcome.  I agree with you, it makes for a perfect well balanced snack!!!

      Reply
  6. Moondragon007 says

    August 22, 2013 at 3:54 pm

    I wonder if you can use tahini in these? I’m allergic to peanuts and almonds, and that cashew butter is too dang expensive.

    Reply
    • Julie says

      July 8, 2016 at 11:27 am

      Same with my granddaughter but she can only have peanuts no tree nuts

      Reply
  7. MommyOnAMission says

    September 8, 2013 at 4:55 pm

    These have become a favorite quick, on the go breakfast for us. My kids love them, both versions! I tinkered a little (because that’s ow I roll lol) and subbed puréed pumpkin for the bananas/applesauce, used homemade pecan butter for the but butter and threw in a couple teaspoons of pumpkin pie spice…they were divine! They needed to bake slightly longer than your versions because of the extra water in the pumpkin. I’m going to try sweet potato next. Thank you for sharing our versions!

    Reply
  8. Kendra says

    September 10, 2013 at 1:13 pm

    OMGoodness…these are SO good!  I used peanut butter and two medium size bananas…had no trouble with sinking, in fact, they rose beautifully.  I did have to decrease the cooking time as well as the oven temp.  (After 10 minutes at 400 degrees the regular size muffins were getting too brown.)  Next time I’ll start at 375 degrees.  Thanks for sharing this recipe!!

    Reply
  9. Elaina says

    September 26, 2013 at 10:37 am

    Can these muffins be frozen? I live alone and would like to make a batch of at least a half dozen, but they would need to last at least a week.

    Reply
  10. cm756 says

    November 10, 2013 at 11:22 am

    OH MY!!! Just made some homemade cashew butter then made these muffins. They are superb. I added some coconut and choc chips as suggested and used applesauce I made yesterday.  I am not a “muffin” person but these are a keeper! Can’t wait for Thanksgiving to share with my paleo family. So fast and easy.

    Reply
  11. hallecottis says

    November 10, 2013 at 11:38 am

    @Moondragon007 I bet it would work!

    Reply
  12. hallecottis says

    November 10, 2013 at 11:38 am

    MommyOnAMission Wow, these sound amazing!  Can’t wait to try the pumpkin…thanks for sharing!

    Reply
  13. hallecottis says

    November 10, 2013 at 11:39 am

    @Kendra Thanks for the tip.  All oven temperatures vary so it is wise to watch them the first go around!

    Reply
  14. hallecottis says

    November 10, 2013 at 11:40 am

    @Elaina Yep, sure can!

    Reply
  15. hallecottis says

    November 10, 2013 at 11:40 am

    cm756 Oh I am so glad you enjoyed them!!!!

    Reply
  16. Audrey says

    November 10, 2013 at 5:46 pm

    Why Apple Cider Vinegar?  What does that do?

    Reply
  17. hallecottis says

    November 15, 2013 at 7:09 am

    @Audrey apple cider vinegar helps the muffins rise.  When you add the baking soda and then add the vinegar on top, it creates a fizz like substance.  Fold this into the batter.  This helps tremendously with the texture and making it lighter more airy.

    Reply
  18. Ali H says

    December 18, 2013 at 10:08 am

    Mine didn’t rise and are still soggy in the middle -what am I doing wrong? 🙁

    Reply
    • Margo says

      January 22, 2014 at 5:07 pm

      Mine did the same thing. I wonder if my oven should be hotter than 375 because I kept leaving them in longer and they still turned out that way.

      Reply
  19. elizabeth says

    January 22, 2014 at 12:20 pm

    just made the second version of these with bananas and justin’s maple almond butter. these are really tasty! mine only needed to bake for about 12 minutes at 375. i added raw pecans, a little coconut palm sugar, and cinnamon to the top. when i calculated nutrition, i got closer to 186 calories and 14 grams of fat per muffin but still not bad! thanks for the recipe!

    Reply
  20. Joyce Hare says

    February 21, 2014 at 11:52 am

    muffins are in my oven, the rise is amazing and my whole kitchen smells wonderful, if they taste as good as they look they will be a new favorite treat, by the way I used braggs apple cider vin. with the mother, and sprinkled the tops with Love Grown foods cocoa goodness oat granola clusters with choc chips and walnuts, yum

    Reply
  21. Donna says

    February 22, 2014 at 10:01 pm

    Mine came out soggy in the middle too! Any idea why?

    Reply
    • Halle Cottis says

      February 24, 2014 at 5:33 pm

      Did you cook them long enough? Soggy generally means to much liquid. My nut butter is really thick, are you using natural thick nut butters?

      Reply
  22. Chelsea says

    April 10, 2014 at 9:19 am

    These are so yummy! I did almond butter and 1/3 c pumpkin, 1/3 cup banana. They are amazing!

    Reply
  23. Bertie says

    June 9, 2014 at 9:49 pm

    Way cool! Some very valid points! I appreciate you penning this article plus the rest of the website is also really good.

    Reply
  24. Keira says

    July 26, 2014 at 9:20 am

    Is there any suitable egg replacer that would work for this?
    Thanks!!

    Reply
  25. Martha says

    July 29, 2014 at 9:16 am

    These were my first attempt at grain free baking…..and these are wonderful!
    I made the applesauce version and used sunflower seed butter. But I too am wondering if you could use flax or chia “eggs”. Tomorrow will be a “bread” recipe,
    Woohoo I’m on a roll…….thanks

    Reply
    • expert-writers.net says

      November 18, 2020 at 4:36 am

      Totaly agree with you, it`s the best muffins that i have ever ate, thanks for your recipe !!

      Reply
  26. michelle says

    August 12, 2014 at 8:45 am

    If you used sunflower seed butter would that make these nut free? A little girl in my son’s class can’t have nuts.

    Reply
  27. hospital says

    September 30, 2014 at 9:51 pm

    I blog quite often and I seriously appreciate your information. Your article
    hhas truly peaked my interest. I’m going to book mark your site and keep
    checking for new details about once a week. I subscribed to your RSS
    feed as well.

    Reply
  28. Tiyana says

    October 9, 2014 at 4:50 pm

    have you ever tried making them without sweetener? just wondering if it throws off the consistency … thanks!

    Reply
    • Halle Cottis says

      October 11, 2014 at 9:23 am

      The fruit offers plenty of sweetener if you choose to leave out the “additional” sweetener, the recipe will work just fine.

      Reply
  29. deedee says

    March 10, 2015 at 4:10 pm

    Cant wait to try these. I have been looking for a muffin recipe that didn’t require so many eggs. This one requiring two should fit my needs. Also a great way to use up aging bananas instead of tossing them

    Reply
  30. Chantal says

    March 22, 2015 at 10:04 am

    I made the first verson without banana and used sunflower seed butter, amazing except I’m wondering why they turned green inside after sitting out for 2 hours? My boyfriend loved them at first and is now weirded out.

    Reply
    • Halle Cottis says

      March 25, 2015 at 11:39 am

      Sunflower seed butter does that naturally and it is perfectly safe to eat! 🙂

      Reply
  31. Lindsey says

    April 8, 2015 at 9:33 am

    Great recipe! Thanks for sharing!

    ★★★★★

    Reply
  32. Bethan Currah says

    April 13, 2015 at 6:42 am

    I can’t have apples and am not really a banana lover – is there anything else I could sub in instead?

    Reply
    • Halle Cottis says

      April 15, 2015 at 8:38 am

      Sure! Pumpkin would work great or even mashed sweet potatoes.

      Reply
  33. Louise Robinson says

    June 2, 2015 at 1:20 pm

    Hi! I made these last week and they were fantastic! Went to make them again today and cannot see the actual recipe on this page anywhere anymore please help!
    Louise

    Reply
    • Halle Cottis says

      June 8, 2015 at 9:44 am

      Our site was down for a few hours, sorry about that. It should be up and runny now. 🙂

      Reply
  34. Lucie says

    July 17, 2015 at 4:03 am

    I made the banana muffins last night and they are AMAZING, they are already gone! I even made my own almond butter for it. THANK YOU for the amazing recipe!

    ★★★★★

    Reply
    • Halle Cottis says

      July 19, 2015 at 4:41 pm

      Yay Lucie, so glad you enjoyed them! 🙂

      Reply
  35. Clueless says

    August 28, 2015 at 1:24 pm

    Baking noob here-we don’t have any apple cider vinegar; is it ok to sub in white or rice vinegar? Thanks!

    Reply
    • Halle Cottis says

      September 8, 2015 at 11:10 am

      You can use white vinegar with no issues.

      Reply
  36. Marta says

    November 24, 2015 at 11:17 am

    Never tried grain-free baking but wanted to these muffins out and they are AMAZING! I can´t believe they don´t have flour or gluten-free flour! They came out so moist, fluffy and delicious, can´t believe baking with no flour tastes so good! Will make these all the time and get my hubby and kids to have for breakfast and snacks.
    Thank you Halle!

    Reply
    • Halle Cottis says

      November 24, 2015 at 12:40 pm

      So happy you enjoyed them! 🙂

      Reply
  37. Amber says

    January 15, 2016 at 8:49 pm

    Could I use something else in place of the nut butter? We have a nut allergy here.

    Reply
    • Halle Cottis says

      January 18, 2016 at 8:53 am

      You could use sunflower seed butter, but do note that it might turn a shade of green in the cooking process. They are totally safe to consume green, it is just what sun butter does.

      Reply
      • Shirley Walker says

        May 3, 2016 at 8:19 pm

        Interesting. I blamed the green color on the flax seeds. I’ve made the banana ones twice now. They are very tasty but when cooling they seem to deflate. They come out like your picture but then go flat. The 2nd time I added a T of carob powder. Haven’t tasted one yet but I have done that with zucchini muffins and the taste great.

        Reply
        • Halle Cottis says

          May 4, 2016 at 1:59 pm

          If you do them as mini muffins, they are more likely not to deflate. Sunflower butter also will color the muffins green FYI!

          Reply
  38. Janis Hedstrom says

    September 8, 2017 at 8:31 am

    These are the very best vegan or gluten free puffins we have made!!
    I was looking for a quick GF muffin for our “Fun Muffin Friday”(a way to help my kids get out of bed for school in the morning); this recipe was the first I tried. It is THE BEST!
    I used applesauce and decreased the almond butter to 3/4 cup. I also added
    2 scoops of ARBONNE Essentials Vanilla Protein Shake Mix(did not use vanilla) and 2 scoops of their Daily Protein Boost to increase the nutrition and protein. Made 1/3 with chocolate chips, 1/3 with coconut on top, and 1/3 with a slice of banana in the middle. OH MY GOODNESS!!
    These are the best GF muffins we have had or bought anywhere!!! Seriously, with the shake mix and protein, the consistency was perfect t and they are packed with nutrition and protein-and still low fat.
    THANK YOU!!!
    Posting on all my sites 🙂
    FB: janis hedstrom-Arbonne Independent Consultant

    Reply
    • Halle Cottis says

      September 13, 2017 at 9:03 am

      Happy you enjoyed them! 🙂

      Reply
  39. Joy says

    January 10, 2018 at 11:48 pm

    Applesauce version using peanut/almond butter rose beautifully!! I used less than half the honey, added a tbsp chia and 1/2tsp lucuma for added nutrition and my kids and husband still like it! Yay!! Thank you!!

    Reply
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I'm Halle: food lover, modernized hippy, blogger, and a mama trying to solve all problems naturally.  I love photography, especially shooting images of food!  My goal is to make you drool and inspire you to want all things healthy!  ❤Learn More →

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