This week’s recipe was submitted by Food to Share volunteer Misu. Thank you!
When I was looking through the flyers this week, I was hoping to see a deal on bananas or peanut butter because I’m obsessed with this recipe! Giant Tiger has 1kg jar of peanut butter on for $2.89, Sobey’s Compliments brand peanut butter is on sale for $2.49 and the Adams natural peanut butter has a 1$ off coupon attached to it which also includes a 1$ off coupon for jam. I’ve seen these coupons on the Adams jars at both Metro and Sobey’s and last week I was able to combine it with a sale at Sobey’s = grocery win! Regardless of the sales, though, the ingredients for these muffins are economical, always readily available and often already in your cupboard. The original recipe calls for smooth peanut butter (not natural), but I made them with natural peanut butter and they were great. I think they would also work with Wow Butter or Pumpkin Seed Butter for a peanut-free school lunch snack, but I haven’t tried it yet.
As the title suggests, these are flourless muffins – but they really seem like they have flour. They are also gluten-free, grain-free, soy and dairy-free, oil free, refined sugar-free, low calorie and even lower if you omit the chocolate chips. And, did I mention that they are delicious? I said that, right? They are also incredibly quick to put together and stayed moist for the three days that we had them in our house. I’ve been telling everyone I know about them so I figured I better share these magical muffins on the blog as well :).
This recipe requires a blender or food processor.
1 medium ripe banana, peeled
1 large egg
Heaping ½ cup of creamy peanut butter
3 tablespoons honey (agave or maple syrup may be substituted
1 tablespoon vanilla
¼ teaspoon baking soda
Pinch of salt, optional
½ cup mini semi-sweet chocolate chips (I used regular sized and no one complained)
- Preheat oven to 400F. Prepare mini muffin tins by spraying very well with cooking spray, or grease and flour the pans. Dust the pan lightly with flour (if not gluten-free).
- To the blender add everything but the chocolate chips and blend on high speed until smoothy and creamy, about 1 minute.
- Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
- Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
- Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Both the recipe and the photo were taken from averiecooks.com