Hola. ¿Cómo estás? This Hungry Southern Belle just back from a fabulous trip to Mexico early last week and am so remiss in posting. Sorry to keep y’all hungry but we had a fabulous week enjoying all of the local delicacies of Cancun and the surrounding areas. I’m back though and have a list of yummy recipes I’m planning on posting this week! I figured I would start with not only a super easy but absolutely delicious recipe for flourless peanut butter banana muffins with fresh blueberries. Not only are these precious little muffins grain free but they are also naturally sweetened with a local wild flower honey and natural fruits. By adding a fresh fruit like blueberries in this case (or you could easily substitute raspberries, blackberries, strawberries etc.), you have a delicious little peanut butter and jelly muffin! For any of my nut allergy fans, you could substitute the peanut butter with sunflower seed butter and have just as yummy results. These can stay fresh in the fridge for up to a week – if they last that long!!! Enjoy y’all!!!
Flourless Peanut Butter Banana Muffins
(Serves 12 – recipe courtesy of http://detoxinista.com)
- 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
- ½ teaspoon sea salt
- ¼ cup honey (or stevia, to taste)
- 1 teaspoon cinnamon
- Optional add-ins: ½ cup chocolate chips, or 1 cup fresh raspberries (or other berry), or ½ cup dried raisins or cherries, or 1 sliced banana
- Preheat your oven to 350F and prepare a muffin tin with 12 paper 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.
- Scoop the batter, using a ¼ cup, into each muffin liner.
- Bake for 15 minutes at 350F. 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!