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!
Servings: 42 muffins
Calories: 49kcal
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.
