These muffins are a treat. Easy to prepare, suitable for gluten and dairy intolerances, grain-free and most importantly, delicious. I bake them at least twice a month as snacks for the boys. As they are naturally sweetened with honey, these are a definite favourite as a nutritious and healthy alternative. They store well in an airtight container in the fridge for up to a week (mine never last that long). Eat them just like that or add your choice spread.
I first came across these muffins on detoxinista.com. Go ahead and try them. Let me know what you think.
- 1 cup peanut butter (I use a sugar free one)*
- 2 very ripe bananas, mashed (about 1 cup mashed)
- 1 teaspoon bicarbonate of soda
- 1 teaspoon vanilla extract (optional)
- 3 whole eggs
- ½ teaspoon salt (I use Himalayan Crystal Salt)
- ¼ cup honey (or stevia, to taste)
- 1 teaspoon cinnamon
- Preheat your oven to 180C and prepare a muffin tin with 12 paper liners.
- In a medium bowl, combine all of the ingredients and mix until smooth.
- Scoop the batter, filling each cup to ¾ full.
- Bake for 15 minutes at 180C. 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.
Enjoy as a snack or as a quick breakfast substitute if you need to eat something on the run.
*If you want to make this recipe nut free, try sunflower butter as an alternative.
Til next time…