Wednesday, August 21, 2013

Flourless PeanutButter Banana Muffins from Detoxinista

We are enjoying these muffins at so much.  These flourless muffins are high in protein and really filling.  They are a great breakfast or snack, and travel well in school lunches.  A few notes: I actually end up having to bake them for 20 minutes, so you can adjust that based on your oven. These muffins do rise, so don't fill more than the recommended 1/4 cup.  Also, I always add 4 or 5 dried cherries on top before baking. a peanut butter and jelly muffin!

  • 1 cup natural organic peanut butter
  • 2 very ripe bananas, mashed (about 1 cup mashed)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 whole eggs
  • ½ teaspoon sea salt
  • ¼ cup honey (or stevia, to taste)
  • 1 teaspoon cinnamon
  • Optional add-ins: ½ cup chocolate chips, or 1 cup fresh raspberries, or ½ cup dried raisins or cherries, or 1 sliced banana
  1. Preheat your oven to 350F and prepare a muffin tin with 12 paper liners.
  1. In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired.
  1. Scoop the batter, using a ¼ cup, into each muffin liner.
  1. Bake for 15 minutes at 350F. The resulting muffins should be firm, and lightly golden.
  1. Allow to cool for 15 minutes before removing from the pan.
  1. Serve immediately, or store in a sealed container in the fridge for up to a week!
Adding fresh raspberries or dried fruit will make these taste like a ‘peanut butter and jelly’ muffin! Almond butter can easily be substituted for the peanut butter in this recipe, if you prefer. You could also try sunflower butter as a nut-free option!