You will not believe that these fully, delicious muffins do not contain flour and are gluten free!
When it comes to food and nutrition trends, I am the biggest skeptic. As most of my readers know, I’m not a fan of eating gluten-free for the sake of dieting or because it’s trendy. Obviously if someone has a legitimate medical reason not to eat gluten, they should avoid it, but going “gluten-free” is a food trend that has gone WAY too far. That being said, some of my favourite baked goods recipes (like muffins) are flourless and gluten-free, and taste delicious (and are super nutritious). As a bonus, my friends and family that need to avoid gluten can enjoy them too!
These Flourless Peanut Butter and Banana Chocolate Chip Muffins don’t contain a special gluten-free flour, nor do they taste chalky or have the texture of a hockey puck. They were soft, moist and fluffy—the way muffins should be—but simply do not need flour.
They are made from real, whole food ingredients, and I feel good about eating them and feeding them to my kids. They are also super easy to make!
Flourless Peanut Butter, Banana Chocolate Chip Muffins
Ingredients
- 2 cups natural smooth peanut butter (you could easily substitute any nut or seed butter in)
- 5-6 medium-sized ripe bananas, mashed
- 4 large eggs, room temperature
- 2 tbsp honey or maple syrup
- 2 tsp vanilla
- 1 tsp baking soda
- 2 tsp cider vinegar
- 3/4 cup dark chocolate chips (optional)
Instructions
- Place all of the ingredients into a bowl and with an electric hand mixer, mix together until combined.
- Fill greased muffin tins 2/3's full with the batter (it is more liquidy than regular muffins—don't worry, they will work out).
- Bake at 400 F for 10-12 minutes (test by pressing down on one and make sure that it springs back--it shouldn't be doughy). Allow to cool on wire baking racks and enjoy!
If you like these, you may also like these Flourless Chocolate Lentil Protein Muffins, these Flourless Oatmeal Apple Muffins and these Peanut Butter Chocolate Chip Cookie Dough Protein Balls
Feel free to check out my facebook page, where I share recipes and family nutrition tips/resources daily.
![[EASY SLOWCOOKER RECIPE]🥘
Now that my 3 kids are back to school, and activities are in full swing, it’s SO important as a busy mom, that I have nutritious and easy-to-prepare dinners ready to go on weeknights. I often turn to my slowcooker, because I can toss the ingredients in after school drop off and not worry about it for the rest of the day! Even better? When the slow cooker meal is so delicious that my kids devour it!🙌
I love that this recipe makes 6-7 servings, so that we can make it last for two meals. You can also double it to make it last longer, and freeze the leftovers for future busy nights!😉
[AD]As a dietitian, I also love that this recipe is nutritionally balanced, and contains Canadian-raised chicken! And I’m excited to feature it here to help celebrate National Chicken Month👇
Slow Cooker Chicken Ragu Recipe
INGREDIENTS
• 2 chicken breasts (boneless, skinless)
• 1/2 large onion (sliced)
• 1 small fennel trimmed and sliced
• 2 garlic cloves (sliced)
• 2 tbsp fresh rosemary (chopped)
• ½ tsp garlic powder
• 1/2 teaspoon dried oregano
• 1 tsp kosher salt
• 1 tsp black pepper
• 1.5 cups chicken broth
• ¼ cup red wine
• 2 tbsp olive oil
• I 28 oz can San Marzano Tomatoes
• 1 tsp red wine vinegar
• 1 15 ounce can chickpeas, drained and rinsed
• 1/3 cup basil leaves
INSTRUCTIONS:
1️⃣Add onion, garlic, rosemary and oregano to the slowcooker
2️⃣Season chicken with salt and pepper, then add to slowcooker
3️⃣In a medium bow, combine broth, red wine, and red wine vinegar and then pour over the chicken
4️⃣Add the can of San Marzano tomatoes to the slow cooker
5️⃣Cook for 8-9 hours on low or 4-5 hours on high
6️⃣Open the slowcooker about 20 minutes before it’s done, and add basil and chickpeas, and stir. Put the lid back and cook until timer ends.
7️⃣Serve with a ladle, over rice, quinoa or pasta (optional) and top with grated parmesan cheese
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#nationalchickenmonth #chickenfarmersofcanada #easyrecipes #slowcookerrecipes #momlife #easymeals #chickenrecipes #happykidshappymom #freezermeals #workingmom](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/119736783_167659101603367_7764966945213793325_nfull.jpg)
These sound absolutely amazing! And they really do look fluffy- can’t wait to try them!
I can’t believe there’s no flour! These remind me of my banana, oat, chocolate chip cookies I make without flour – it must work the same!! I think I’ll be whipping up a batch this weekend!!
How and for how long, do you reccomend they be stored?
I would store them in the fridge for up to 3-4 days and in the freezer for up to 3 months!
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Thanks for your sweet words. And thanks for reading! You have a great week as well 🙂
Hi! Looks delish! Do these work with my overripe bananas from the freezer? I have managed to accumulate so many, and would love to make something like this for my gluten sensitive daughter. Any tips?
My kids are 6 and 4 and all of your tips and recipes are great!
Thank you!
Yes they do for sure! This is what I do too!
They are delicious!!!! Be sure to well grease/spray your muffin pan. I added some ground almond nuts and an extra egg as mine were not large. I mixed almond butter and crunchy peanut butter. My cooking time was more like 20 minutes in a Mexican oven (temp conversion is inexact). And I used up my overripe bananas, too. What a great hit with my family. We will make these again.