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Gluten Free Flourless Muffins
These delicious Flourless Muffins are made in a blender so they're super easy! They're gluten free and dairy free too!
Course
Appetizer, bread, Breakfast, Snack
Cuisine
American
Keyword
breakfast recipes, dairy free recipes, flourless recipes, gluten free muffins
Prep Time
5
minutes
Cook Time
10
minutes
Total Time
15
minutes
Servings
42
muffins
Calories
49
kcal
Author
Christine
Equipment
Mini muffin tin
Blender or food processor
Ingredients
2
medium sized bananas
1
cup
almond butter
2
large eggs
1
teaspoon
vanilla
¼
tsp.
cinnamon
3
tablespoons
of honey
½
tsp.
baking soda
1
tsp.
apple cider vinegar
Toppings: mini chocolate chips
slivered almonds, chopped pecans, chopped walnuts, other mini chips you find, mini M&M’s
Instructions
Preheat oven to 400 degrees Grease 3 – 4 mini muffin tins. If you’d rather use mini muffin cup liners, feel free to use those and skip the greasing.
In a blender or food processor, add all the ingredients except for the toppings. No need to mash the bananas, just break apart and add.
The blender will be quite full. Blend it on medium until well mixed. Scrape the ingredients down and blend again.
Pour the batter ¾ of the way full into the greased muffin tins / muffin cups.
On each muffin, lightly sprinkle the toppings of your choice.
Bake for 10 minutes or until toothpick tests done.
Notes
Because of the pour spout, a blender works best for these flourless mini muffins. But you could also use a food processor.
Make these muffins egg free by using an egg substitute.
Top these muffins with chocolate chips, nuts or candy.
Nutrition
Calories:
49
kcal
|
Carbohydrates:
4
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
20
mg
|
Potassium:
68
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
15
IU
|
Vitamin C:
0.5
mg
|
Calcium:
22
mg
|
Iron:
0.3
mg