These mini-muffins or regular-sized muffins whip up quickly and easily in a blender or food processor. I love the versatility of the recipe: you can use any nut butter on hand, apple sauce or bananas, and for toppings or for mixing into the batter, any nut, seed, dried fruit, dried coconut, chocolate chip–or nothing at all! It is hard to believe that the muffins are grain-free since they have a lovely spongy texture. The grandkids love them (so do their parents). I always keep some in the freezer since they disappear very quickly.
These make a great snack or breakfast on the go.
1 cup nut butter – peanut butter, sunflower butter, almond butter, etc.
⅔ cups applesauce OR 2 very ripe medium bananas (to equal 2/3 cups)
2 large eggs
1 teaspoon vanilla
2 tablespoons of honey or maple syrup
½ teaspoon baking soda
1 teaspoon apple cider vinegar
Toppings or Mix-ins: mix in a few chocolate chips or press some chocolae chips on top before baking
Preheat oven to 375º degrees F.
Place all ingredients into a blender or food processor.
Blend until well mixed.
Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.