It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
When the weather is cool enough, I do love to fire up the oven and do some baking. I'd been in the mood for some homemade muffins, but since I'm trying to limit sugar and gluten, I needed something different.
Enter these flourless babies! I saw different versions of this recipe on Pinterest, combined them, and made a couple adjustments. Bananas and peanut butter go together so nicely, don't they? And you can mix the batter right in your blender or food processor, easy peasy. The muffins rise into puffs and taste devine. The family wiped out a batch the day I made them!
If you're allergic to peanuts or are following a more Paleo-style diet, substitute any nut butter for the peanut butter. The maple syrup can be omitted, but I found the muffins a bit bland that way when my taste buds were wanting a sweeter muffin flavor.
|I managed to get a photo before these disappeared!|
a pinch of salt
2 Tbsp pure organic maple syrup (or honey)
1 cup of peanut (or other nut) butter
1 apple, peeled and diced (optional)
a handful of chopped dates, prunes, or raisins (optional)
1 tsp baking soda
Preheat oven to 400 degrees. Pulse together banana and eggs until smooth. Add salt, maple syrup/honey, and nut butter, blend well. Add fruit, if using, and pulse til mixed in. Add baking soda and blend til combined. (Don't add it sooner or overdo the mixing here, or all the baking soda magic will happen in the blender and the muffins will turn out flat). Pour batter into a greased or lined muffin tin, each cup about 2/3 full. Bake for 11-15 minutes until puffy and set. Let cool, if you can stand the wait, before serving.
Makes about a dozen muffins