Jumpin on the “flourless” bandwagon with no shame whatsoever.
Let me just start by saying I do not belong to any specific “diet” category. I am not gluten free, grain free, dairy free, paleo, low carb, counting calories, vegan or any other dietary label that’s out there…I am sure there is atleast 100 more I’m missing!
My point being, I just enjoy eating healthy foods, adding some nutrient dense flair to my meals and baking with wholesome ingredients. This is what works for me and how I enjoy food! If you like living a gluten free diet or encourage paleo, by all means, to each its own! I am not bad mouthing any lifetstyle at all. In fact the gluten free peeps have gotten something right.
And that something is flourless muffins. These muffins are more moist than any flour filled muffin to come out of TNK to date! I love me a good muffin or slice of sweet banana bread because I truley believe homemade baked goods soothe the soul. It’s become a rule in my house to always have my cake stand filled with “treats” and most of the time I try to make these “treats” nutrtiionally acceptable.
These muffins fit the criteria with a simple ingredient list of peanut butter, bananas, apple butter, oats, honey and egg. How easy is that?! How bout adding in some peanut butter chips and strawberry jam swirl to the mix to shake things up a bit? Yaaas please.
These are basically pb&j sandwiches in muffin form. My childhood in the form of a muffin…bliss.
The recipe calls for oats because I wanted to make them a little denser than most flourless recipes. I love what grinded up oats does to baked goods, giving off a slight nutty flavor and heartier muffin. The addition of oats just makes these muffins that much more nutritious, which is always more my style.
These “treats” are getting me through my last week of finals as I stress-bake (over bake due to copious amounts of stress) and crave peanut butter filled everything to an extreme. Work them into your breakfast, snacks, pre workout meal, dessert…basically at all times of the day these muffins will be calling your name.
Flourless PB&J Muffins
Ingredients
- 1/2 cup nut butter
- 1 small banana, overripe
- 1/4 cup apple butter
- 1/2 cup oats
- 3–4 Tbsp honey
- 1 egg
- 1/2 tsp baking soda
- 1/4 cup strawberry fruit spre
Instructions
- Preheat oven to 425 degrees farenheit and grease a muffin pan with cooking spray or oil.
- Combine all your ingredients, except the fruit spread and peanut butter chips, in the blender and blend until smooth. Fill your muffin tin half way then add about one tsp or two of fruit spread to the middle then layer over more of your batter. Sprinkle peanut butter chips on top and repeat until all your batter is used up. You should get 9 to 10 muffins.
- Bake muffins at this temperature for 5 minutes then reduce heat to 350 degrees and bake for another 8-10 minutes. Let muffins cool in the pan for 5 minutes before eating. Warning: these are extremely addicting. I reccomend doubling the batch!
Notes
Makes 9-10 muffins
Muffins stay fresh in an airtight container at room temperature for 5 days, then store in the fridge. These taste great on their own or with extra peanut butter slathered on top, for all you pb addicts!