A muffin without flour or sugar? How is that possible??
It is! But fair warning, I’m using the term ‘muffin’ loosely. These definitely don’t have the exact consistency of a muffin made with flour.
That said, my kids will eat anything in the shape of a muffin. And I love the mini size for easy, portion-controlled snacking.
I’ve seen recipes for blender muffins and I finally tried them out. But I modified to use my favorite sweetener, medjool dates, in place of granulated or liquid sweeteners. Any time I can use a whole food instead of a sweetener I will!
I’m excited to say they actually worked out! Since I eat very little refined sugar, I never know if what I think is sweet really is. My kids, on the other hand, get their fair share with parties and sports, so I trust their opinions:) My husband and kids both thought these were good. Enough to eat two batches in two days. What was I saying about portion control?
Next on my list is to try these with almond butter, and my husband thought walnuts would be a good addition. Comment below with your creative modifications!
- 1/2 cup peanut butter*
- 1 banana
- 2 medjool dates, pitted
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking powder
- Pinch of sea salt
- Preheat oven to 400 degrees.
- Line mini muffin tin with papers, or oil tin with coconut oil.
- Combine all ingredients in a blender and blend until smooth. You may want to process dates first depending on how powerful your blender is.
- Spoon batter into muffin tin, almost filling cups.
- Bake for 10 minutes.
- Cool completely and store in the refrigerator or freezer.
- *Watch ingredients on your peanut butter! Sugar often hides there. I like Trader Joe's organic, unsalted peanut butter.
- If you use coconut oil to oil your pan, cool completely on a wire rack before removing from the pan to prevent sticking.
