A quick and easy paleo muffin with minimal added sugars and delicious results!
Course Snack
Cuisine American
Keyword blender recipes, easy paleo muffins, gluten free banana muffins, healthy after school snack, paleo banana muffins, paleo muffins
Prep Time 5 minutesminutes
Cook Time 8 minutesminutes
Total Time 13 minutesminutes
Servings 24
Calories 77kcal
Author Tessa the Domestic Diva
Ingredients
1cupany nut butterI have used cashew, peanut, almond, and sunflower seed. My favorite is cashew.
2-3VERY ripe banana w/ tons of black spotsI have also used some prunes to help sweeten in place of the some of the banana
2eggsI have also tried a chia/flax egg, and while very delicious, the texture is more moist and they do not rise as high
1teaspoonvanilla
10dropsliquid steviaoptional, (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.)
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!