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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

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.

Nutrition

  • Serving Size: 2 mini muffins or 1 large muffin