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!). Meet a paleo muffin that comes together in 5 minutes…..all in your blender!
I have made different variations of these paleo muffins 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 Blendtec, which I’ve been using obsessively since acquiring it! LOVE that machine!
These are the cutest little darn things…give em go, a great kid snack! Not too sweet, so increase the stevia if you feel it’s necessary, but everyone of the kids I taste-tested these on loved them as is!
If you decide to add chocolate chips, I recommend Enjoy Life’s new amazing dark chocolate chip, they are in the red bag!
Quick banana paleo muffins ingredient notes:
- Stevia: I have linked to the stevia I use. I know many people who are afraid of stevia, but I have tried a lot of brands, and this is by FAR my favorite with no weird stevia aftertaste, and no fillers.
- I make my own sunflower seed butter, the flavor is superior and it is easier than you think.
- My favorite nut butter in these muffins is cashew butter. I make my own version in the same method as described in my sunflower seed butter post, using raw cashews. But you can use regular raw cashews too, see recipe card for how to!
- My favorite brand of sugar free chocolate chips is Lily’s! If some sugar is not an issue, than Enjoy Life Dark Morsels are awesome too!
Want some more gluten free family friendly recipes to try?
- Paleo Pumpkin Bread – I regularly make these as muffins in my family, everyone loves them!
- Wholesome Pumpkin Muffins – Gluten Free & Vegan– Here is an oat based wholesome muffin
- Banana Bread Muffins (paleo and vegan) – It can be really challenging to find a grain free EGG free recipe, these are so yummy!
- Paleo Chocolate Butternut Muffins – I created this recipe when I had a bumper crop of butter squash from my garden one year. Rich and chocolaty.
5 Minute Paleo Muffins Recipe:
If you make these, I want to know!! Leave a comment below or tag me (#tessadomesticdiva) on social media!
5 Minute Muffins - Grain Free | No Added Sugars
Ingredients
- 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 stevia optional, (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.)
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
Optional Add In's:
- Chopped toasted nuts,, chocolate chips (sugar free or other, brands I like above!)
Instructions
- 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.
Using whole nuts instead of nut butter
- If you have high speed blender like a Blendtec, you can use 2 CUPS raw cashews instead of the butter!
Nutrition
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Can’t wait to try this recipe out this weekend!
Yummy!
Very yummy! They were quick, easy, and a crowd pleaser!
Hi! I have made these before and they are a favorite in my house! I was thinking of trying it to make in a bread loaf pan? Do you think it will work? And if so do you recommend any additions?
I might add an extra egg…I am only worried about loft, and the center not sinking and getting cooked all the way through. Mini loaves would probably work!
These muffins are delicious and my kids favorite breakfast that can be made ahead. I have made these at least 20 times and usually double or triple the recipe (I make them on batch at a time) After blending the batter i hand mix in the chocolate chips into the blender with the mini scoop. They come out of the pan best if they cool a little bit after they bake. Love these!
Yay! So glad
You’re getting so much mileage out of the recipe for your family!
I am confused as to why they are considered “high protein” when it lists below only 2 grams of protein (and carbs are 5 grams). This doesn’t seem like high protein.
I agree!! I titled this one YEARS ago, I adjusted the title! For an added protein boost, you could mix in a 1/4 cup of collagen! The nutrition facts are for cashew butter and cashews have more carbs than most nuts, and bananas certainly have their fare share of carbs too. If you are looking for more of a keto style snack, let me know! I have a keto protein bar recipe!
I think it would be better if you would photograph your food without chocolate chips in them. It’s a little misleading to say they’re sugar free and photograph them with chocolate chips and then do not include chocolate chips or any substitutes in the actual recipe. Chocolate chips always make food look amazing but many of us cannot have sugar, so it’s so tempting to click on your recipe only to be disappointed.
My favorite brand of sugar free chocolate chips are Lily’s!! In fact, I have an embarrassing amount on hand from the 50% off sale over Valentines day! I’ll be sure to add the link and mention above!!
I just made these banana muffins and I am so excited about them! I always have so many bananas in the freezer to make banana bread. However, I never make it because the recipe is not quick and so easy like this Paleo 5 minute muffin. So simple to make and so yummy! One of my littles just said these are so yummy, I just can’t stop eating them. Thank you Tessa for sharing this great recipe.
These turned out beautifully! I followed the recipe exactly, adding a hint of cloves, nutmeg, and mini dairy-free chocolate chips. They have a really great flavour and texture.
Thanks ALyssa..I love your ideas with the spices!!
Followed the recipe, used my Vitamix and they came out beautiful! They rose really well. I used almond butter but would like to try cashew but can’t find them locally. My only regret is that I forgot to add the mini chocolate chips as the recipe doesn’t mention them. Could you add it as an optional ingredient? I will definitely make these again and add the chips next time. These are a winner!
Do you think these would be ok if I froze them?
Yes Karla! I do it all the time!
I want to make these muffins this weekend. They look awesome. I want to make my own cashew butter and saw that you said to use the same method as your sunflower butter. Can you please let me know how much cashews I would need to make the cashew butter. Thank you. Can’t wait to make them.
Hi Monica! I have been meaning to test out blending two cups of raw cashews directly with all the remaining ingredients to see if that would work in my high power blender. Do you have a high power blender? You will need about 2 cups give it take of raw cashews to make one cup of butter.
Thank you so much. I’m doing it today and can’t wait to try them.
These are awesome! I’ve been looking for a paleo muffin that actually rises and this one is like real muffins. I skipped the extra sweeteners and they are still delicious. My boyfriend even agreed! Cashew butter is awesome. Added some chopped almonds for texture as well as some cinnamon!
Thanks Kate!! Glad you enjoyed them, I appreciate your feedback and sharing your tweaks!
I just made these and the “batter” tasted Delicious! I cannot wait to try them when they cool. Thanks for the awesome recipe. i used almond butter!
Thanks Molly…you’ll have to play around with the different nut butters…all have their own taste!
I’ve been making your muffins for a while now. They are awesome. But I thought I’d experiment and make them in the waffle maker. Brilliant! It works wonderfully. I was able to make 5 full size waffles.
What a great idea Sue! Thanks for sharing it!
Do these delicious-looking muffins need refrigerated?
no, but it would extend the life over multiple days if they hang around that long Carina!
Can’t. Stop. Eating. Them. THANK YOU SO MUCH!
Awesome Debbie..thank you for stopping by!!
I was skeptical about these but decided to try it since I had all the ingredients in hand. I was amazed at how tasty, light and fluffy they were! I have a blender but opted to use a hand mixer instead because I’ve had bad luck trying to make batter in my blender. I still had a few small lumps of banana in them but that turned out to be just fine. These are a winner for my high protein low carb diet AND because my picky 20 month old daughter loved them! Thank you so much for the recipe! I’ll definitely make these again and maybe add dark chocolate chips the next time!
Thanks kp, appreciate you sharing your technique too!
These were a big hit at my house! My boys and their friends all loved them (ages 11-15). I used mostly almond butter (needed to use up what I had) and topped it off with sunflower seed butter which did make them turn a dark brownish-greenish on the top after they sat for awhile, but they still tasted great!). I squeezed in about 1Tb honey and a pinch of powdered stevia, and they came out plenty sweet. I also added a decent portion of Enjoy Life mini chocolate chips. Just for kicks I used about a tsp of coconut oil, too. This recipe will be a keeper, and I can pop a couple of the mini muffins in my lunch for work. It made 36 mini muffins.
Always promising when teenagers gobble them down too Kelly!
Oh my gosh! These are amazing! I made them and all 5 of my kids, my in home daycare, my husband and of course me, absolutely loved them!! We also tried your paleo pumpkin soup tonight too and it is delicious!! Thanks sooooo much! I will be trying all of your recipes.
That sounds like a real success in your household Teresa! I am excited to make my own batch of the pumpkin soup…I just baked my first pumpkins of the season!
so, i made these and they taste amazing. however, mine turned out dark green. yes, really. i made them with sunbutter and my sweetener was maple syrup. i added dark chocolate chips just before baking but i dont think that’s the culprit. i am so confused as to how it happened (i made them twice!). could it be some kind of strange chemical reaction with one of my ingredients??? anyway, they tasted great! thanks for the recipe!
Hi Mariah! It is indeed a chemical reaction between the sunflower seed butter and the baking soda (the chlorophyll react with the soda when heated). So when it gets cool, it turns green!! It is fun to play with around St Patty’s day! If you want to counteract it,use half the soda or add a splash of lemon juice to the batter!
These muffins are AWESOME! And the recipe makes it really easy change up or substitute. Making a double batch this morning with unsweetened coconut flakes, pecans, macadamia nuts, Enjoy Life Chocolate Chips, and cinnamon! NNNNMOOOOOMMMMMMMM!
glad you love them Poppy, thanks for all your ideas, they are good ones!
So my boyfriend and I loved these and we set aside 4 each to take to work the next day. He just got to work and said why are they green? I opened mine which were in a seperate bag and they turned green too.
Can anyone explain what I might have done wrong or what chemical reaction took place?!
Nothing was old or expired and only the tops look green.
Thanks!
Ok just googled and found out it’s a chemical reaction to sunflower butter and baking soda. Good to eat. Too bad my boyfriend ate two and threw the other two away when is told him to not eat the other two.
Hi Jen, I talked abut this in previous comments too, and in this fun chemical reaction in this post(and how to counteract it is you want): https://www.tessadomesticdiva.com/2012/05/peanut-butter-blondies-gluten-free-vegan.html
It is is totally benign, and quite fun to play with around St Patty’s day!
Loved these made 1/2 with chocolate chips and 1/2 with Craisins…. does anyone know how they work if you freeze them???
Freezing works well toni, I do it all the time!
I did not have success with this recipe. They hardly rised in the oven and they did not taste good. I think this can attributed to two things: the bananas were not mushy enough. They were ripe (brown spots and soft) but not ripe enough, maybe? Secondly, I don’t think my food processor did a good enough job combining all the ingredients. My muffins turned out green-tinted and with a eggy texture. I think I’ll stick with my regular gluten muffins. I am not gluten-intolerant or sugar-intolerant, so this suites my lifestyle. Good luck!!
Also, I made a bad batch of sun butter earlier (your recipe, but my fault again, that dang processor aint strong enough!) with rancid nuts that could taint the muffins …
kind of like smoothies Katherine…if you want it taste good, they have to taste good plain too!
if they were green, did you use sunflower seed butter? that can turn things green when it interacts with baking soda. And yes, these are definitely not a typical muffin texture Katherine, you are right!
What is a substitute for the “nut butter”? I’m just on a low-calorie diet and nuts are very calorie/fat dense.
Is there anything else you could use? Thanks!!
Hi Brielle! My only suggestion would be to look into peanut flour, I talk all about it here: https://www.tessadomesticdiva.com/2012/02/lower-fat-chocolate-peanut-butter-dip.html
It is a high protein, low fat flour that can be really fun to use!
These muffins are fabulous. I made them last week using a chocolate almond butter and added chocolate chips. I’m making them today using pecan butter and added strawberries, mango, & pineapple.
Chocolate makes everything butter…chocolate hazelnut would be amazing too I am sure, thanks Casey!
Loved these muffins, thank you
Just made these and were delish! I did not have bananas but had some puree squash, so i subbed for banana. I also added 1/3 cup tapioca flour. Thanks Tessa
I just made these for a baby shower and all the guests were crazy for them! So simple and easy! Oh — and I used flax egg and honey they came out beautifully. I think I will use liners next time because even though I greased the pan they were still difficult to get out. This recipe is gold for me! Thanks!
Oh and just for reference I used two tablespoons chia and six tablespoons water to equal two eggs
Gah! I mean flax not chia!
OMG These look amazing! I love the shiny surface on the top! I’m going to try these for breakfast in the morning. 🙂 thanks!
I’ve had to eliminate all wheat and corn products from my diet, and I’ve been reluctant to try traditional gluten free baking because of the high cost of all the exotic flours. This recipe was the perfect solution. I made them for the first time tonight, and I did half your way (banana) and half my way (apple spice). I love them both! The apple spice recipe is here: http://cookieswithfriends.wordpress.com/2013/07/31/spiced-applesauce-muffins-grain-oil-dairy-and-refined-sugar-free/
Thanks for the inspiration,
Kira
Hi Kira! That’s my daughter’s name too! So glad you found something that felt doable for you. let me know if I can help you brave he gf flour world when you are ready!
Amazing, I can’t wait to try. One question: what could I substitute for the apple cider vinegar cos I don’t have any!
Hi Alex, any acid will do, it reacts with the soda to give it the big poof! Lemon juice, another vinegar, etc….
I am blown away by these! I just made my first batch (used natural peanut butter and added walnuts) they are absolutely amazing and I can’t believe they are grain and gluten free. I am pretty much so happy I could cry! Thank you do much for this recipe.
Thanks CHelsea!
Fantastic recipe! These were super yummy! Any tips on storing them, though? I left them at room temperature overnight under aluminum foil, and they are extremely discolored now (blackish-green on top). I sure hope they haven’t spoiled!! 🙁
the foil creates a chemical reaction…not spoiled…but next time store in an airtight container Kelley!
Thank you so much for the tip! I can’t wait to make them again!! 🙂
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.
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
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!
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!
How much kale did you add? And what kind of kale? I’m always looking for ways to get more veggies into my LO 🙂
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. 🙂
Very good! I did some with chocolate (100% cocoa) and they were really good too. thanks!
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 🙂
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!
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! 🙂
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
They look yummy 🙂 Thanks for sharing on Wildcrafting Wednesday!
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! 🙂
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!
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
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!
One of those fluffy nuggets needs to get in my mouth, pronto! 🙂
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..
Definitely putting this recipe on the to-do list. So great for breakfast or snack! Visiting from Tasteful Tuesday.
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!!
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!
I’m getting ready to make these with bananas but I love your prune switch! I’m going to have to make them both ways. I’m sure my neighbor would love to share them with me!
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 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.
MaryJo- who told you that you cannot have bananas with PCOS? That is a myth I suggest you look into further!
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 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!
Thanks for the comment! I am always reluctant to try things like this, they never turn out like the author makes them. Good to hear they worked for another amateur 🙂
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
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!!
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!
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!
no flour…well then I’ll just have to go ahead and try this!
and easy too France!
These look great, the perfect snack!
Just throwing caution to the wind here, especially for diabetics: bananas and vinegar both have natural sugars in them.
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!
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!
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…
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!
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!
Where's the nutritional info? How much protein??
Love that these can be GAPS friendly! Thanks! Found you over at Fat Tuesday!
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 🙂
These muffins look wonderful! With the nut butter and bananas you end up with a healthy treat or breakfast muffin too!
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
Brilliant Tessa!
What a fun and easy recipe. My kids would gobble these right up!
Hugs,
–Amber
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! 😉
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!
Yummy! I'm going to make these this weekend!