Recipe Corner

Gastroparesis Friendly | Gluten Free | Dairy Free | Refined Sugar Free | Oil Free | 66 calories per serving

Flourless Peanut Butter Banana Muffins

I found this recipe at www.averiecooks.com a while ago and it is one of my favourite recipes of all time! I've modified the original recipe slightly.


Ingredients:

• 1 medium ripe banana
  
• 1 egg
• 1/2 cup creamy peanut butter **I use Kraft sugar free peanut butter**
  
• 3 tablespoons honey **I use less**
  
• 1 tablespoon vanilla extract 
  
• 1/4 teaspoon baking soda
  
• pinch salt, optional and to taste  **add more for if you have POTS** 
  

Optional: Cocoa powder or mini chocolate chips


Directions:

1. Preheat oven to 400F. Prepare mini muffin pans by filling them with mini muffin cups.
2. Use a hand mixer to blend all the ingredients until creamy, about 1 minute.
3. Fill muffin cups 3/4 full.
4. Bake for 8 or 9 minutes. Muffin tops should be springy to touch and an inserted tooth pick should come out clean.
5. Cool in pan for 10 mins.

Muffins stay fresh for 5 days and can be frozen for up to 4 months.


Additional Notes:
My sister makes these muffins often and has added things like broccoli, avocado, carrot, spinach... The flavour of the muffins does a good job of hiding the taste of vegetables. 

I usually make 7 or 8 times the recipe and freeze large bags of muffins for later.