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 Mini Muffins {Made With Applesauce, Pearsauce or Apple-Pear Sauce}
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 RecipeDescription
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
- Preheat oven to 375º 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.
Notes
Equipment Needed
Nutritional Information: Calories: 153 Fat: 11g Carbs: 10g Protein: 6g
Nutrition
- Serving Size: 2 mini muffins or 1 large muffin
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, 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.
Paleo, Gluten Free, Grain Free Mini Muffins Made With Bananas
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 24 mini muffins or 12 large muffins 1x
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
- Preheat oven to 375º 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: 2 mini muffins or 1 large muffin
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@Kendra Thanks for the tip. All oven temperatures vary so it is wise to watch them the first go around!
@Elaina Yep, sure can!
cm756 Oh I am so glad you enjoyed them!!!!
Why Apple Cider Vinegar? What does that do?
@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.
Mine didn’t rise and are still soggy in the middle -what am I doing wrong? 🙁
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.
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!
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
Mine came out soggy in the middle too! Any idea why?
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?
These are so yummy! I did almond butter and 1/3 c pumpkin, 1/3 cup banana. They are amazing!
Way cool! Some very valid points! I appreciate you penning this article plus the rest of the website is also really good.
Is there any suitable egg replacer that would work for this?
Thanks!!