Sunday, July 20, 2014

Flourless Peanut Butter Banana Muffins

My good friend Lauren (who brought us Breakfast Cookies) is at again as she introduced me to the most scrumptious and healthy morning muffins:

Flourless Peanut Butter Banana Blueberry Muffins

They're truly one of a kind boasting strong peanut butter, banana and blueberry flavors while delivering tons of nutrients and not packing in the fat.  They're perfect for Breakfast or an afternoon snack.  And best of all, your kids will love them,* they are a dream come true. 

 *use sun butter if your child has a nut allergy

PC: Detoxinista
Recipe after the jump:
Flourless Peanut Butter Banana Muffins by Detoxinista:
1 cup natural organic peanut butter
2 very ripe bananas, mashed (about 1 cup mashed)
1 teaspoon baking soda
1 teaspoon vanilla extract
3 whole eggs
1/2 teaspoon sea salt
1/4 cup honey (or stevia, to taste)
1 teaspoon cinnamon
Optional add-ins: 1/2 cup chocolate chips, or 1 cup fresh raspberries, or 1/2 cup dried raisins or cherries, or 1 sliced banana or 1/2 cup blueberries
*I used 1/2 cup blueberries and 1/4 cup of mini chocolate chips
Preheat your oven to 350F and prepare a muffin tin with baking spray. (I do not use muffin liners)
In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired.
(Adding the fresh raspberries or dried fruit will make these taste like a ‘peanut butter and jelly’ muffin!)
Scoop the batter, using a 1/4 cup, into each muffin cup and then bake for 15 minutes. 
The resulting muffins should be firm, and lightly golden. Allow to cool for 15 minutes before removing from the pan.
Serve immediately, or store in a sealed container in the fridge for up to a week!

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