Grain-Free SunButter Banana Muffins Recipe
Updated Feb 15, 2021, Published Apr 26, 2019
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I don’t know about you, but I often group all nuts together when it comes to recipes. If I’m going to make something peanut-free, it’s typically going to be completely nut-free. This, to me, seems like a safe bet if you’re cooking for people with food allergies. But peanuts are different from other types of nuts and not everyone who is allergic to one type will be allergic to the other. According to FARE (Food Allergy Research & Education), if you have a peanut allergy, you have a 25 to 40 percent higher chance of having an allergy to a tree nut. However, that leaves another chunk of people with peanut allergies who can safely eat tree nuts.
That said, I’ve made a recipe that uses a nut-free peanut butter alternative (SunButter, a sunflower seed spread) to make it peanut-free, but it uses walnuts (a tree nut) for those who are allergic to peanuts but still want to enjoy tree nuts. These Grain-Free SunButter Banana Muffins are simple, delicious, and make a great grab-and-go breakfast or afternoon snack. They are not only peanut-free, gluten-free, and grain-free, but they are also dairy-free. The Creamy variety of SunButter contains a small amount of sugar, but if you want to make these refined sugar-free, you can use their No Sugar Added variety and then add just a little bit more honey, if desired.
These are a lovely, healthy way to start the day and they are versatile, too. You can cut these in half and spread them with more SunButter, with jam, or with creamed honey. Yum!
Grain-Free SunButter Banana Muffins Recipe
Ingredients
- 4 large eggs, , separated
- ¾ cup creamy SunButter
- 2 ripe medium bananas, , sliced into ½-inch slices
- ¼ teaspoon kosher or fine sea salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon honey
- 1½ cups walnuts, , chopped
Instructions
- Preheat the oven to 325 degrees. Line a standard muffin pan with cupcake liners.
- In a large mixing bowl, beat egg whites with an electric mixer until stiff peaks form.
- In another large mixing bowl, beat egg yolks with an electric mixer until they start to lighten in color (about 2 minutes). Add SunButter, sliced bananas, salt, vanilla, and honey. Mix until well blended and the bananas are incorporated. Some small chunks of bananas are OK.
- Take a large spoonful of the egg whites and mix it into the SunButter mixture with a rubber spatula. Add the SunButter mixture into the egg whites and fold in well. You want to mix until no more white streaks are visible. Fold in 1 cup of chopped walnuts, if using.
- Fill muffin baking papers until almost full. If using nuts, sprinkle additional ½ cup over the tops of the muffins. Bake for 25 minutes or until golden brown and set and a toothpick inserted comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looks so delicious.. you have a wonderful collection of gluten-free and egg free recipes!!
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