Flourless SunButter & Chocolate Muffins
If you have a couple ripe bananas on hand, you’re well on your way to creating some delicious treats! This SunButter & Chocolate Muffins recipe uses simple ingredients and transforms them into moist and flavorful muffins. Let’s get baking!
First, the base of your muffins will be SunButter, ripe bananas, eggs, and baking soda. Additional flavorings will include honey and vanilla extract. The lemon juice is there to prevent the SunButter from turning green (the chlorophyl in sunflower seeds causes a harmless color change during baking, but we don’t want green muffins since it’s not St. Patrick’s Day!). And last, the chocolate chips. You can use dairy-free chocolate chips, if desired.
These muffins are very simple to prepare and take less than 15 minutes to bake. They’re a hit with kids and adults alike. And, what I really love about these is that they are flourless, making them a much less intimidating baking recipe for those who are new to gluten free. Personally, when I first went gluten free, I stuck with recipes like meringues that were naturally gluten free, so I hope if you’re new to GF you’ll feel a bit less intimidated by recipes such as these flourless muffins.
Get more gluten-free muffin recipes.
Flourless SunButter & Chocolate Muffins
Ingredients
- 1½ cups Creamy SunButter
- 2 ripe bananas
- 3 large eggs
- ¾ teaspoon baking soda
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon juice
- 1 cup chocolate chips
Instructions
- Preheat the oven to 400 degrees. Grease a standard muffin pan.
- Place the SunButter in a microwave-safe bowl. Microwave until warm and very soft, about 2 minutes. Mash in the bananas then add the eggs, baking soda, honey, vanilla, and lemon juice. Stir well. Stir in the chocolate chips.
- Divide the mixture evenly among the prepared muffin tin. Bake for 12 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes.
Nutrition
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