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Here we have a grain free, sugar-free, gluten-free, dairy-free….well pretty much free of everything except eggs and nuts (sunflower seeds and chia eggs take care of THAT too!).
I have made different variations of these multiple times, and I always have them in the oven in under 5 minutes. I was immediately drawn to this recipe for its simplicity and it’s healthy ingredients, and I think you will be too! Of course it earned even more points because I knew I could use my Blentec, which I’ve been using obsessively since acquiring it!
These are the cutest little darn things…give em go, a great kid snack! Not too sweetl, so increase the stevia if you feel necessary, but everyone of the kids I taste-tested these on loved them as is!
Thank you goes to The Sweet Spot for the inspiration here!
Makes about 24 mini muffins @ 78 calories, 3.3g of protein (variable on nut butter you choose),1.3 g sugar (using stevia), 5.1 g carbs, and 5.1 g fat
- 1 cup any nut butter ( I have used cashew, peanut, almond, and sunflower seed. My favorite is cashew)
- 2-3 VERY ripe banana w/ tons of black spots (I have also used some prunes to help sweeten in place of the some of the banana)
- 2 eggs (I have also tried a chia/flax egg, and while very delicious, the texture is more moist and they do not rise as high)
- 1 teaspoon vanilla
- 10 drops liquid vanilla creme stevia, or a a tablespoon or two of honey to taste (optional) This amount here greatly depends on personal taste and the sweetness of your bananas.
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- Preheat oven to 400 degrees.
- Place all ingredients into a blender or food processor.
- Blend until well mixed: batter will be sticky.
- Pour batter into a greased mini muffin tins.
- Bake in a 400 degree oven for 8 minutes or so, slightly longer with chia eggs. I am sure you could use regular muffins too, but you will have to increase the cooking time to 12-15 minutes.
This recipe was shared on My Meatless Mondays, Make Your Own Monday, Natural Living Mondays, Slightly Indulgent Tuesday, Tasteful Tuesday, Fat Tuesday, Hearth & Soul, Traditional Tuesdays, Eco Kids Tuesday, GF Wednesday, Seasonal Celebration Wednesday, Healthy 2Day Wednesday, Real Food Wednesday, Whole Foods Wednesday, Wildcrafting Wednesday, Wheat Free Wednesday, Full Plate Thursday, Thank Your Body Thursday, Tasty Traditions,Simple Lives Thursday, Pennywise Platter,Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Whole Foods Friday. GF Friday,Healthy Vegan Fridays, Simple Meals Friday,Made From Scratch Monday. Virtual Whole Foods Potluck,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
Yummy! I'm going to make these this weekend!
Ok I seriously need a blendtec or vitamix. I feel incomplete without one! The tops of those muffins are so cute. Not like anything I've ever seen that's grain-free!
Oh my!! I love how quick and easy they are! I am going to throw some together this afternoon for a snack for the boys! Did you use liners for your mini muffins? Great recipe, Tessa!
Brilliant Tessa!
What a fun and easy recipe. My kids would gobble these right up!
Hugs,
–Amber
These look and sound really good. I am always willing to try new recipes. You should link this up to my "Try a New Recipe Tuesday."
As for the picture of Jesus on my blog, I am not sure how much they would cost on the artist's website. They have originals, which are obviously very expensive, and copies for sale, which are less. I just don't know the prices off hand. I would love to have it in my home, as well. For right now, I am just happy looking at His face on my blog. 
Hope you have a GREAT weekend. God bless, Lisa
These muffins look wonderful! With the nut butter and bananas you end up with a healthy treat or breakfast muffin too!
These look amazing! I was just looking for higher protein foods since my son started lifting. Thanks so much for sharing at Mix it up Monday
Love that these can be GAPS friendly! Thanks! Found you over at Fat Tuesday!
Where's the nutritional info? How much protein??
Delicious idea for a high protein breakfast! My daughter has observed that she feels better when she has a high protein meal for breakfast, but she prefers to eat carb type food – this just might be the prefect compromise.
yes Alea, most people benefit from some protein for breakfast….hope she likes these, please let know how they turn out for you!
I have to say those are interesting looking little muffins! I like the ingredients and the high protein factor. Looks like your forgot to add GF Wednesdays to your list of links this week.
sorry linda…who knows how I did that?! I’ll take care of it right now!
I make something very similar to this, but using honey instead of liquid stevia. I’ll have to order some and try it out!!
p.s. I love your name… one of our daughters is named Tessa!
I have been having fun with the stevia…some sweetness without the calories!! I put a link to the one I have been using in the post. NuNaturals also makes good stevia products! If your bananas are super ripe (over ripe!) the extra sweetness is not necessary…
These look and sound amazing! I’ve just started dabbling in GF baking and this one is great because it uses ingredients I already have at home – which is a huge win in my book
I love how quick they go to together too Sarah…easy every once in awhile is great with ingredients as nutritious as these! Since you are just starting gf baking adventure, please don’t hesitate to ask for help and tips….I might be able to save you some insanity!! I was an experienced baker and there was still a learning curve!
Im so grateful for this recipe! I’m just now starting a high protein, sugar free & gluten free diet; and I’ve been dreading the idea of getting up early to make breakfast. I’m not a morning person at all; I prefer to sleep in until the last possible second and run out the door with a muesli bar. Now I can run out the door with a couple of mini muffins instead! Thankyou <3 (now off to see what other recipes you have for me!)
So glad to here it Annie! I definitely suggest taking a couple of hours to stock your freezer with some different varieties to keep things interesting…..the breakfast pizzas on my blog are very quick too and worth checking out, just a bit of time in the oven!
Just throwing caution to the wind here, especially for diabetics: bananas and vinegar both have natural sugars in them.
These look great, the perfect snack!
no flour…well then I’ll just have to go ahead and try this!
and easy too France!
I made these on a school morning, and that’s saying something about the simplicity! I have to say though, it’s worth mentioning that extra ripe bananas are key. I also added twice the stevia amount b/c they weren’t quite sweet enough for me initially. Choc chips would be a fun treat too.
yes, I would agree, super ripe bananas = more natural sugars from the bananas. These are not a super sweet muffin, so everyone has to decide how much sweetener to put in for their tastebuds!
I tried to workout the nurtrional values for these muffins, here is what I came up with (any ideas to increase the protein?):
Nutrition Facts
Serving Size: 1 muffins
Amount per Serving
Calories 79
Calories from Fat 57.4
Total Fat 6.38g
Saturated Fat 0.13g
Cholesterol 17.92mg
Sodium 7.5mg
Total Carbohydrate 4.54g
Dietary Fiber 0.33g
Sugars 1.79g
Protein 2.25g
Est. Percent of Calories from:
Fat
72%
Carbs
23%
Protein
11%
Hi Amin, what’s your goal? I double checked my nutritional info, and all looked good ( I used My Fitness Pal to calculate). I eat these as a snack, or with some eggs in for breakfast. A Lara Bar has anywhere from 4-7g protein per bar…so these are similar if you eat two. I imagine you could get away with adding a protein powder, no more than 3 or 4 tablespoons or you will probably change the texture…but it is worth playing around with. It is also worth noting that peanuts are the leas nutritional source of nuts (even though it is technically a legume!), so you’re better off with almond, sunflower (although my fav is cashew!) Let me know if I can help anymore…
Quinoa flakes are a great way to increase protein
They sure are Kelly, I love quinoa!
These look great! I love anything that takes 5 minutes to prepare
and any excuse to buy some cashew butter is good too!
-Dana
Thank you Dana…yes cashew butter IS amazing!!
YUM, how neat! This is so easy!! Thanks for sharing Tessa!
Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 
We are building a great set of gluten free recipes so far! Its making my meal planning easy 
How about yours? See you next Friday! Cindy from vegetarianmamma.com
I was a little worried that these muffins would be too wet but decided to try them because I had all the ingredients and it looked fast / easy. They are amazing! I can’t believe how perfect the texture is. I made 12 regular sized muffins (15 mins baking) and everyone loved them – gone in less than a day. Thank you so much for posting this recipe!
Awesome Kaleigh! I love getting feedback, and so do readers, it is very valuable!
Oh my gosh these came out so good!! I used creamy natural peanut butter (Trader Joe’s),2 1/2 bananas. I have never had any baked good rise so good since baking without regular flour and baking powder or yeast. These will be a staple in my goody rotation!
I know Kathy…i made almost giddy the first time I made these when they puffed up so dramatically! So glad you liked them, a wholesome treat to be sure!
I can’t wait to make these for my daughter who suffer from so many food allergies. One question- can you substitute another fruit for the bananas? I suffer from PCOS and can not have them. Do you have any suggestions or will these be mainly for my sweet baby girl?
Hi Maryjo! This is tough..bananas are unique in some ways. I might try sweet potato w/ additional stevia, maybe applesauce too…buy that might have too much water. Pumpkin? with more sweetener, cinnamon and an extra egg? Let me know if any experiments work!
Thank you for your reply. She is also allergic to apple, but the pumpkin sounds wonderful! I will def let you know how they come out. Can you suggest how much pumpkin to use? Thank you!
maybe try 1/2 cup. Sweeten to taste.
I just have a question–
I am on a yeast-free diet, but not sure where yeast derivative fits in…Is it okay to have soup broths with a yeast derivative, since it isn’t really yeast??
Thanks,
Su
Sorry Su, I am not a yeast expert, good luck..Google is a good friend!
I’ve made this 3-4 times, and it is delicious! I’m on a no sugar, SCD-type diet, avoiding flour and grains as much as possible. My husband is trying to eat less gluten, and these make a fine morning snack! I occasionally become intolerant to bananas so I make these with prunes instead! I take a 12 oz bag of prunes (you will have to adjust depending on the sweetness desired – I do not add stevia or any other sweetener to this), and put them in a mixer/blender (I use my ninja). Once these are blended, I add the remaining ingredients and blend them altogether. Awesome, recipe! Thank you!
Awesome Gina! I like our prune version too, I am glad you were able to create a recipe that works for you and that you enjoy Gina, thanks for coming by!
These muffins are DEVINE! Made them tonight and couldn’t wait (well almost) to write a note after eating one. WOW, I am surprised at how light they are in texture and how nicely they raised; didn’t even deflate after cooling down. I followed the recipe exactly; however, to satisfy my craving for macaroons, I used almond & coconut extracts instead of vanilla and stirred in sliced almonds and unsweetened coconut just before scooping into the muffin tins (used standard size tin). This recipe is so simple and is free of what must be eliminated from my diet (gluten, dairy, most sugars) and satisfied my over zealous sweet tooth! These will definitely be a staple in my home.Thank you for sharing this recipe! It’s been a while since I’ve had such a lovely treat!
Awesome news Wendy, makes my day to hear it, thank you!!
Definitely putting this recipe on the to-do list. So great for breakfast or snack! Visiting from Tasteful Tuesday.
Wow, this are so yummy..I’m always looking for recipes that are easy to make and flour less. My daughter will love these muffins..
One of those fluffy nuggets needs to get in my mouth, pronto!
I am always amazed at how such simple ingredients can make such a wonderful looking food item. I am enjoying a cup of coffee this morning, looking at my screen and imagining how good one of these muffins would taste right about now LOL. Thank you for sharing this with us this month!
Tessa,
We just love a muffin like this, nice to have on hand to grab and go. Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
These look wonderful! They are so cute too. I can’t wait to try them.
Thank you for sharing on Natural Living Monday. I look forward to seeing you there again!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!
They look yummy
Thanks for sharing on Wildcrafting Wednesday!
These look great! Thanks for sharing with us at Eco-Kids Tuesday! Hope you join us again today! http://likemamalikedaughter.blogspot.com/2013/03/flip-trainer-review-at-eco-kids-tuesday.html
How AMAZING do these look! Oh my gosh, can’t wait to try these little gems! Shared on my page…thanks for the recipe Tessa!
I was wondering how much chia you would use if you can’t have eggs.
Thanks
Hi Rebecca! I would use 1 1/2 tablespoons chia meal mixed with 1/3 cup water, gelled!
Hey Tessa! This was the most popular post this week on Healthy Vegan Friday, woo! Thanks so much for sharing it! I love the idea of a muffin centered around nut butter- this would be so satisfying! Hope to see you back this week
Very good! I did some with chocolate (100% cocoa) and they were really good too. thanks!
Love that these muffins are made with healthy ingredients and they look great too! Sometimes healthy can be great, but not look great, which is still unappetizing. Thanks for sharing on Hearth & Soul Hop.
Just made these this afternoon – very good. I threw in some kale and a handful of dried apricots in place of the second banana and instead of stevia, one tablespoon of maple syrup. I’ll probably eliminate the syrup for next time as they were sweet enough with the fruit. I really like them and so does my little one. Thanks for posting.
I never would have thought of kale Kristin, how creative!! Thanks for letting us know our tweaks!
These are so good, and so easy that you could make them in time for work/school. So happy to have found you and excited to try more of your recipes.
Glad you liked them Becky!
what is are the fat, carb, fiber and protein counts for one muffin?
I added all the nutritional info for you in the post Robin! Fiber = .6
What did I do wrong? I followed your instructions – used two bananas, honey, food processor.. They collapsed as soon as I took them out of the oven, and insides are wet – I made mini muffins, and had to cook the for about 13 minutes. The batter came right to the top of each cup. They’re definitely yummy, but given the other comments about the light texture, mine clearly didn’t turn out the way they’re supposed to. Ideas?
Hmm..maybe your baking soda was bad? What nut butter did you use?
I used peanut butter.