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 muffins

Calories 49kcal

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

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.

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.