Gluten Free and Grain Free Muffins
Try this Gluten Free and Grain Free Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 2 large eggs
- 1 teaspoon apple cider vinegar
- 1/2 easpoon baking soda
- 1 teaspoon vanilla (try making your own!)
- toppings: dehydrated unsweetened coconut flakes raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you can think of. i added even more tupelo honey ;) feel free to lather on apple butter, strawberry preserves, or even more peanut butter. ever heard of carrot jam? it's very tasty wit
- 1 cup nut butter - you can buy nut butters here
- 2 medium sized bananas (the more ripe the sweeter!)
- 2 tablespoons of raw honey(or other sweeteners such as maple syr stevia, etc.)
- Carbohydrate 0.132182499992191 g
- Cholesterol 70.5 mg
- Fat 1.65666666666667 g
- Fiber 0 g
- Protein 2.09666666666667 g
- Saturated Fat 0.5165 g
- Serving Size 1 1 muffins or 24 mini muffin (17g)
- Sodium 23.3540277777358 mg
- Sugar 0.132182499992191 g
- Trans Fat 0.277833333333333 g
- Calories 24 calories
Preheat oven to 400 degrees F.Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.Blend until well mixed.Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.Add additional toppings of your choice to each muffin and lightly stir into each cupCook time: 15 minutes for full size muffins and 10 minutes for mini muffins.Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.
