Super Muffins

When a friend first shared this gluten free, dairy free recipe with me, I was skeptical. How can a baked treat without gluten or dairy be delicious? But these muffins, that my kids have dubbed Super Muffins, are just that — delicious! And dare I say, healthy!

Packed with protein, Super Muffins are a quick breakfast when on the go, a perfect morning or afternoon snack, or even a “dessert” when you’re cutting back on sugar. Whip these up in your blender today (yes, the batter is best made in your blender!) and enjoy a healthy treat with your crew!

Oh, and a pro tip… double the recipe 🙂

Ingredients

  • 1 large banana, very spotted/brown and/or frozen and thawed
  • 1 egg
  • 1/2 cup peanut butter
  • 3 tablespoons honey, local if you can get your hands on it
  • 1 tablespoon vanilla
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground flax seeds
  • Optional: chocolate chips and marshmallows

Directions

Preheat oven to 400 degrees.

In a blender, add the banana, egg, peanut butter, honey, vanilla, baking soda, and flax. Blend well, for about 1 minute.

Decide if you want to use cupcake liners or not. If not, be sure to spray your muffin tin well so they don’t get stuck. You can make either mini or regular size with this recipe. We opted for cupcake liners and regular!

Scoop batter into liners/muffin tin, filling about 3/4 full. Top with optional ingredients … chocolate chips, marshmallows, coconut flakes, nuts, whatever you choose! Of course, you can stir a 1/2 cup or so of mix ins into your batter (don’t blend, hand mix once the blender is complete if you go this route), but we opted to just top our muffins with sweets to make these extra “super” which is my code word for healthy 🙂

For minis, bake at 400 degrees for 8-9 minutes.

For regular, bake at 400 degrees for 12-13 minutes.

Before removing from the oven, test with a toothpick to be sure it comes out clean and the muffins are done baking. Allow to thoroughly cool before plating for your munchkins to gobble up! These muffins are sponge-y, moist, and super delicious! Definitely the kind that you eat two or three at a time!

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Gretchen hails from the beautiful Pacific Northwest along with her husband and two young children. Before transitioning to life as a stay at home mom, Gretchen worked in sales and marketing while earning her Masters in Management and Organizational Leadership. Now her days are focused on managing meal plans and nap times while organizing her sewing stash and children's toy bins. My oh my, how life changes in the blink of an eye! Gretchen writes frequently about natural parenting, becoming more environmentally conscience, her affinity for thrifted treasures, and hopes of making it out of yoga pants each day on her blog That Mama Gretchen (www.thatmamagretchen.com).

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