I feel like we’ve hit the jackpot. I really do.
I love a good gourmet muffin – the kind that are oozing with ingredients, bursting with a homemade topping or filling and gobbled up in less time than it took you to prep the first 5 ingredients. But every now and then I like to keep it simple. And sometimes, every so often, the simple ones are the best ones.
This recipe couldn’t have come together at a better time. As you’ve seen, this is back-to-school season. Everywhere you turn you see tips for starting Kindergarten or how to ease into a routine or what to pack in school lunches. There is no shortage of tips and resources for starting another school year.
They are all wonderful and helpful tips. But when you also have a food allergy to accommodate, the tips and tricks become a little more scarce. Getting creative involves a little more work.
But today is different, today we have an amazing recipe that will fill hungry tummies and its really as easy as 1, 2, 3.
This recipe for blender gluten free mini muffins will knock your socks off. Its quick, easy and uses convenient ingredients. And the best part… it uses one tool – your blender (or food processor)!
Heat up your oven now, these will be ready to bake in no time!
Blender Gluten Free Mini Muffins
- 2 medium sized bananas
- 1 cup almond butter (this brand is amazing)
- 2 large eggs (need a substitute? How to Make Substitutions for Xanthan Gum in Baking is a great place to start – I use the flax seed one often)
- 1 teaspoon vanilla
- ¼ tsp. cinnamon
- 3 tablespoons of honey
- ½ tsp. baking soda
- 1 tsp. apple cider vinegar
- Toppings: mini chocolate chips, slivered almonds, chopped pecans, chopped walnuts, other mini chips you find, mini M&M’s (the toppings are fun to experiment with, chocolate seems to add a wonderful sweetness to them)
- Preheat oven to 400 degrees F. Grease 3 – 4 mini muffin tins. If you’d rather use mini muffin cup liners, feel free to use those and skip the greasing.
- In a blender or food processor, add all the ingredients except for the toppings. No need to mash the bananas, just break apart and add.
- The blender will be quite full. Blend it on medium until well mixed. Scrape the ingredients down and blend again.
- Pour the batter ¾ of the way full into the greased muffin tins / muffin cups.
5. On each muffin, lightly sprinkle the toppings of your choice.
6. Bake for 10 minutes or until toothpick tests done.
And in the spirit of back-to-school, if you take snack size baggies and add a couple muffins to each, they become an instant school lunch item.
Easy for you and delicious for them.
Check out the recipe for Gluten-Free Banana Pancakes: Your New Breakfast Staple next!
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