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
Prep Time:
Yield:
Category:
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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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Could I use something else in place of the nut butter? We have a nut allergy here.
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.
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.
If you do them as mini muffins, they are more likely not to deflate. Sunflower butter also will color the muffins green FYI!
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
Happy you enjoyed them! 🙂
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!!
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Fruit purée form utilizing nut/almond spread rose flawlessly!! I utilized not exactly a large portion of the nectar, included a tbsp chia and 1/2tsp lucuma for included sustenance and my children spouse despite everything like it! Yahoo!! Much obliged to you!!
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Thanks for sharing this great recipe.