I don’t know about you, but muffins are a go-to snack in our house. They’re portable, toddler-approved, and in this case packed with goodness! Sarah Remmer (our favourite child and family nutrition expert) put this tasty recipe together and it’s definitely worth sharing. Did we mention there’s not a speck of flour in these bad boys? So gluten-free folks can dig in too!
Check out Sarah’s site for a pile of other tasty, healthy recipes for your whole fam!
Flourless Peanut Butter, Banana, Chocolate Chip Muffins
Ingredients:
- 2 cups natural smooth peanut butter (you could easily substitute any nut or seed butter in)
- 5-6 medium-sized ripe bananas, mashed
- 4 large eggs, room temperature
- 2 tbsp honey or maple syrup
- 2 tsp vanilla
- 1 tsp baking soda
- 2 tsp cider vinegar
- 3/4 cup dark chocolate chips (optional)
Instructions:
- Place all of the ingredients into a bowl and with an electric hand mixer, mix together until combined.
- Fill greased muffin tins 2/3’s full with the batter (it is more liquidy than regular muffins—don’t worry, they will work out).
- Bake at 400 F for 10-12 minutes (test by pressing down on one and make sure that it springs back–it shouldn’t be doughy). Allow muffins to cool on wire baking racks and enjoy!
Yields: 2 dozen muffins
Note: This post was written in partnership with Baby Gourmet Foods and Sarah Remmer. We received compensation as part of our partnership, but all muffin-related opinions are all ours!
