Flourless Peanut Butter Banana Muffins

 

Flourless spread Banana Muffins. These muffins are gluten free and made within the blender with only a couple of ingredients!

Flourless spread Banana Muffins

These Flourless spread Banana Muffins couldn’t be easier. Simply add all of the ingredients to a blender and pulse to mix that’s it! better of all they're healthy, gluten free and make an awesome breakfast or dessert! they're also freed from oil or refined sugars. they're an excellent snack you don’t need to feel guilty about eating!

The muffins are melt in your mouth soft. The muffins get tons of their moisture from the bananas. There are two whole bananas for just these 12 muffins!

They take quarter-hour or prep time and quarter-hour to bake. you'll be eating these muffins in under 30 minutes! Enjoy!

Ingredients

  • Banana (I wish to use extra ripe bananas. The riper they're the sweeter they're going to make your muffins)
  • Eggs
  • Creamy spread (You can substitute half spread for almond or cashew butter)
  • Maple syrup
  • Honey
  • Vanilla extract
  • Baking soda
  • Chocolate chips (I use a mini semi sweet chocolate chips. bittersweet chocolate chips would even be amazing in this)

How to make Flourless spread Banana Muffins

  • Preheat oven to 400 degrees. Grease a daily size muffin pan with cooking spray, set aside.
  • Add all of the primary 7 ingredients to the blender apart from the chocolate chips. Blend until creamy and smooth, 2 minutes. Fold within the chocolate chips by hand.
  • Divide the batter between the 12 muffins, they ought to be 3/4 of the way full (or a touch more).
  • Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly below bake mine because they still bake within the pan as they cool.)
  • Allow the muffins to chill within the pan for 10 minutes then transfer to a cooling rack to chill completely.

Can you freeze these muffins?

Yes! These muffins freeze rather well . Allow the muffins to chill completely before storing in an airtight container. Place within the freezer for up to three months. To reheat these muffins thaw on the counter at temperature or defrost within the microwave. they're best served warm with a touch of butter or spread on top!

FLOURLESS spread BANANA MUFFINS

PREP TIME: quarter-hour
COOK TIME: quarter-hour
TOTAL TIME: half-hour
SERVINGS: 12 MUFFINS

Flourless spread Banana Muffins. Made within the blender with only a couple of ingredients!

INGREDIENTS

2 ripe bananas peeled
2 large eggs
1 cup creamy spread
1/4 cup syrup
2 tablespoons honey
1 tablespoon vanilla
1/2 teaspoon bicarbonate of soda
1 cup mini semi sweet chocolate chips

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Grease a daily size muffin pan with cooking spray, set aside.
  2. Add all of the primary 7 ingredients to the blender apart from the chocolate chips. Blend until creamy and smooth, 2 minutes.
  3. Fold within the chocolate chips by hand.
  4. Divide the batter between the 12 muffins, they ought to be 3/4 of the way full (or a touch more).
  5. Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly below bake mine because they still bake within the pan as they cool.)
  6. Allow the muffins to chill within the pan for 10 minutes then transfer to a cooling rack to chill completely.

RECIPE NOTES

*Serving size is 1 muffin*

Nutrition Facts

Flourless spread Banana Muffins
Amount Per Serving

Calories 300Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g38%

Cholesterol 28mg9%

Sodium 157mg7%

Potassium 346mg10%

Carbohydrates 26g9%

Fiber 3g13%

Sugar 18g20%

Protein 7g14%

Vitamin A 60IU1%

Vitamin C 1.7mg2%

Calcium 34mg3%

Iron 1.8mg10%

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