I can’t let Mother’s Day pass by without sharing a gluten-free recipe, as my own mom eats gluten free, and a lot of my friends mom’s do too. These muffins are so simple that even little kids can make them (with help from Dad of course), everything gets thrown into the blender, scooped into mini muffin cups and baked. How easy is that? Plus they’re healthy too! And what mom wouldn’t love teeny tiny baby sized mini muffins for Mother’s Day? ;)
This recipe is completely flourless but you would never guess it. Seriously, they are fluffy and airy, and while you’re eating them you have to continually remind yourself there is no flour in them. Because even though I made them myself I had a hard time believing it.
Be aware that these are sweetened with banana and honey so they will have a hint of banana flavour, but the predominant flavours are still peanut butter and chocolate. Enjoy!
- 1 medium banana, peeled and broken into chunks
- 1 large egg
- ½ cup natural peanut butter
- 3 tablespoons honey
- 2 teaspoons pure vanilla extract
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup mini chips (or regular chocolate chips, chopped)
- Place all ingredients except for chocolate chips in a blender. Cover and process until smooth (about 30 seconds), stopping to scrape down the sides once in between. Scrape batter into a small bowl, stir in chocolate chips. Using a tablespoon measure, scoop out batter into 16 paper lined muffin tins. Place a few chocolate chip on top if desired. Bake at 400ºF for 10 minutes or until a toothpick inserted in the centre comes out clean. Cool 5 minutes, remove from pan and let cool on a wire rack until cooled completely. Store, covered, at room temperature.
Adapted from Averie Cooks.