We love getting feedback from our fans! And this recipe goes to all our fans who shared, pinned and tried our Peanut Butter and Banana Blender muffins (click here for recipe). This is another one of those quick and easy recipes that you can make on the spot when you crave a baked treat. As always though, I carefully selected each ingredient to result in a bite-sized muffin that you can enjoy without worries about overwhelming sugar or additives. My goal is to present healthy recipes that taste good and don’t require special culinary skills. That explains why often you’ll notice a whole cup of fruit or vegetable added to recipes. It also points to why blender muffins works so well by keeping it simple, not to mention the easy clean up! And who doesn’t like that? You can clean up everything you used to make the recipe while the muffins are baking; when it’s done, you can sit and relax with a cup of tea and a fresh baked mini-muffin.
One of the comments on the last blender muffin recipe was asking if we can make one without using bananas. Believe me, I can sympathize with this fan. I have a daughter who used to love bananas when suddenly one day she announced at breakfast that would no longer eat them. This determined young lady wasn’t kidding! It has been about 9 months, and she has yet to eat a banana or anything made with bananas. Perhaps the overripe banana she ate at lunch a while back didn’t sit well with her, and she developed this aversion to one of our staple fruits. Either way, I’m letting this one go and choosing my battles. She eats all other fruits well and is by no means a picky eater. This did however, create a challenge for me in the kitchen. So for my daughter, and those out there who are not big fans of bananas, this recipe is for you as well!
Here are a few last words about this recipe before we get to making it. You will notice that this recipe does not have any flour, oats or any grains. It is therefore naturally gluten-free. It also does not use any added oil; the fat content to make these muffins soft and moist comes from the peanut butter and egg only. Feel free to use a “flax egg” instead to keep the recipe vegan as well (see “how to make a flax egg” here). Combining an animal sourced protein from the egg and plant- sourced from the peanut butter also give you a wider range of amino acids, among other nutrients. This is also a diabetic- friendly recipe. The carbohydrate sources are from the honey and apples only. You may always omit the honey and make these into little bread bites rather than muffins.
Keep your comments coming so we can continue to create better recipes for you! Thank you for sharing your ideas and opinions with us!
Apple Pie Gluten- Free Mini Muffins
½ cup unsweetened apple sauce
½ cup Once Again Creamy Peanut Butter
3 tablespoons Killer Bee Honey
¼ teaspoon baking soda
½ teaspoon ginger
1 teaspoon cinnamon
1 cup diced apple
Preheat oven to 400 degrees Fahrenheit. In a blender, add all ingredients with the exception of the diced apples. Blend on low for a few minutes until well mixed. Remove from blender and add diced apples. Pour into mini-muffin pan and bake for about 10 to 15 minutes. Makes 12 mini-muffins. Serve warm or save in a plastic sealed container to keep fresh for up to 3 days.