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Muffins (flourless & Fluffy)

Roberta Spencer Breads and Rolls

Ingredients

  • 1 cup all natural peanut butter (no added sugar or oil) - or use Almond butter - or for a nut free recipe you can substitute sunflower butter.
  • 2 bannas - very ripe, mashed (about 1 cup)
  • 3/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 whole eggs
  • 1/2 teaspoon sea salt
  • 1/4 cup honey (or stevia to taste)
  • 1 teaspoon cinnamon - optional
  • OPTIONAL ADD-IN's
  • 1/2 cup chocolate chips or 1 cup fresh berries or 1/2 cup raisins or dried cranberries

Directions

  1. Preheat oven to 350° and prepare a muffin tin with 12 muffin liners.
  2. In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, salt, honey, and cinnamon (if using), and mix until smooth. I like to use a whisk to make sure the ingredients are evenly incorporated. Fold in one of the optional add-ins, if desired.
  3. Divide the batter among the 12 muffin cups. Using a ¼ cup measure should distribute the batter pretty evenly.
  4. Bake at 350° until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 20 to 25 minutes.
  5. Allow to cool for at least 30 minutes before removing from the pan.
  6. These muffins can be served at room temperature once they have cooled, but it is recommend storing them in the refrigerator for the best shelf life. They should last for up to a week in the fridge when stored in an airtight container. You can freeze them for up to 3 months in an airtight container.