Blender Muffins (gluten free, dairy free)
A few years ago we were on a gluten free, sugar free, dairy free diet for awhile and I found this recipe online (I can’t remember where…there are several similar ones!) and we loved them. We have made them with several different fruits added. I made them the other day with blueberries and coconut as the added fillers and the boys loved them!
2 medium bananas (if using frozen, it might add a little to your cooking time!)
1 cup peanut butter
2 large eggs
1 tsp. vanilla or almond extract
2 T. honey
1/2 t. baking soda
1 t. apple cider vinegar
1/2-1 cup fruit and/or nuts (e.g. diced apples, blueberries, coconut, raisins, dates, etc.) *optional
Preheat oven to 350 degrees. Blend everything, except optional fruit/nuts, until smooth. Add fruit and pulse or just stir for a min. Pour into greased muffin tin (3/4 full). ** Bake 15-20 min. Let cool. Enjoy! Makes one dozen very moist muffins!
**Sometimes muffin cup papers, don’t work very well with this no flour recipe, so I’ve found that greasing the pan works the best.
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