Flour-less Peanut Butter Banana Muffins (GF)

There is something about Saturday mornings that always makes me want something special for breakfast. I am usually quite content for a savory meat and egg- type breakfast every other day of the week, but on Saturdays I want pancakes, donuts, cinnamon rolls, or muffins. This was the case this past Saturday, but with no almond flour, coconut flour, bananas or sweet potatoes in the fridge I was concerned a sweet breakfast was not in the cards. Until, on a whim, I googled flour-less muffins. I honestly didn’t expect to find anything. Most flour-less recipes I have tried work great with things that are naturally dense, but how would you get a cake-y, fluffy muffin with no flour? Well thankfully internet searches do not depend on my levels of doubt, because I found a few recipes that looked promising, made some modifications and boom! Less than an hour later I had some warm delicious muffins and a cup of coffee in front of me. They were pretty much the exact same texture as traditional muffins, I kid you not! While the recipe does use peanut butter the muffins didn’t cary a strong peanut butter taste so I topped them with some regular butter and they tasted great. I will definitely be making these again soon. I didn’t add anything into mine but I’m sure nuts, raisins, or chocolate chips would all work wonderfully in these!

Ingredients: 

2 ripe bananas

1 cup of all-natural peanut butter

1 TSP of Baking Soda

1 TSP of vanilla extract

3 Eggs

1/2 TSP of Salt

1/4 cup of honey

1 TSP of cinnamon

Optional Additions: Nuts, raisins, chocolate chips, other dried fruit

Directions: 

Preheat Your Oven to 350 degrees. Prepare 1 full muffin tin with 12 paper liners. Combine all ingredients into a medium bowl and mix until smooth. Fold in any additions. Fill each muffin cup 2/3 of the way full. Bake for 15 minutes at 350 degrees or until a toothpick or knife comes out clean. Cool slightly and Enjoy! These will keep well sealed and in the fridge. 🙂