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Peanut Butter and Banana muffins. You can go nuts or banana for this!

While muffins can be really Yummy while they are hot, they come with an awareness tag. Usually they are loaded with sugar and they have gluten. Here I found a flourless recipe. Notice that you can replace the honey with maple syrup and also you can use almond or other nut butters as the author Megan Gilmore guides you. I am going to make these later today and you can watch with me to see how these babies come out. Keep in mind buying organic ingredients are always great investment.


You can check this flourless Peanut butter and banana muffins recipe here:

https://detoxinista.com/flourless-peanut-butter-banana-muffins/

I copy the ingridients from detoxinista here, but please check the website for beautiful video and leaving comments. Also let us know how you like it!

نوش جان! !Bon Appétit


"Peanut Butter Banana Muffins (Flourless & Fluffy!)


These Peanut Butter Banana Muffins are unbelievably light & fluffy, without using flour or refined sugar. My kids adore them!




PREP TIME10 minutes COOK TIME25 minutes TOTAL TIME35 minutes


SERVINGS12

AUTHORMegan Gilmore

INGREDIENTS

OPTIONAL ADD-INS:

  • 1/2 cup chocolate chips

  • 1 cup fresh berries

  • 1/2 cup raisins or dried cranberries


INSTRUCTIONS

  • Preheat your oven to 350ºF and prepare a muffin tin with 12 muffin liners.

  • In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, salt, honey, and cinnamon, if using, and mix until smooth. I like to use a whisk to make sure the ingredients are evenly incorporated. Fold in one of the optional add-ins, if desired.

  • Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter pretty evenly.

  • Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 20 to 25 minutes.

  • Allow to cool for at least 30 minutes before removing from the pan.


  • These muffins can be served at room temperature once they have cooled, but I recommend storing them in the fridge for the best shelf life. They should last for up to a week in the fridge when stored in an airtight container. You can freeze them for up to 3 months in an airtight container, too."


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