Welcome to the first installment of the SWYPO* Series. These fluffy, light and moist muffins will have you scratching your head in disbelief. How can they be SO airy with NO flour? How can they have such a delicate, sweet flavour with NO sugar or added sweeteners of any kind? With just a handful of wholesome ingredients, these muffins come together in one bowl. You can whip them up any time. Starbucks, step aside. There’s a new muffin game in town.
It’s safe to say that I enjoy baking. Not only the end result, but the process itself. In fact, I might even enjoy the means more than the ends. Regularly during my Whole30, I would bake fabulous seasonal goodies to share with friends, family and co-workers, without so much as sampling a single drop of batter (I was committed to the Whole30!). But my very first day after the Whole30 (day 31), happened to be a Sunday, and I wanted to bake something that I would feel good about putting in my body.
I learned many things about myself during the Whole30, not the least of which is that nuts and seeds aren’t necessarily the best fat (or protein) source for the human body AND that it’s easy for me to overeat these foods. The single-serving nature of a muffin seemed like a good way to get my nut butter fix, and I wanted to see if the natural sweetness of a ripe banana would be enough for me, especially after over a month of no sugars or sweeteners of any kind (only fruit; no honey, no maple syrup, no stevia, no erythritol…you get the drift).
I had just the recipe in mind – Flourless Peanut Butter Banana Muffins from The Detoxinista are on regular rotation in the Golden Graham household. I made some tweaks to make the ingredients compliant with the Whole30 (despite the fact that the muffins themselves are by definition NOT a compliant food choice DURING a Whole30) – switching almond butter for peanut butter, and removing the honey entirely.
I thought they were muffin bliss! Have my taste buds been completely addled by the Whole30? Let me know what you think!
Flourless Almond Butter Banana Muffins (Dairy-free, Fruit-sweetened, Gluten-free, Grain-free, Paleo, Refined sugar-free)
These fluffy, light and moist muffins are naturally sweetened with fruit and have no dairy, gluten or grains!
2 large bananas (250g), peeled and mashed
1 cup (256g) almond butter (I prefer roasted almond butter*; you can also use raw almond butter*; or you can substitute sunflower seed butter like Organic Sunbutter* if you have a nut allergy – be warned that the muffins will turn a VIBRANT shade of green but are still delicious!)
3 large eggs, beaten (flax eggs will NOT work)
1 tsp (5mL or 4g) pure vanilla extract
1 tsp (5g) baking soda
1 tsp (4g) cinnamon
1/2 tsp (2g) sea salt
1. Preheat a conventional oven to 350F (185C) or a convection oven to 325F (165C).
2. Line muffin tins with 18 silicone muffin liners OR grease with coconut oil (pro tip: I love using silicone muffin liners to make clean up easier AND to make it even easier to take these muffins on the go!).
3. Mash the bananas in a large bowl.
4. Stir in the almond butter and eggs.
5. Add the remaining ingredients.
6. Spoon into muffin liners (if using) or directly into muffin tin (fill each cup 1/2 – 2/3 full) and bake for 12-15 minutes until a cake tester inserted in center of muffins comes out clean.
7. Cool in pan on a wire rack.
Calories: 118 Fat: 8.8g Carbohydrates: 6.0g Sugar: 2.1g Fiber: 2.2g Protein: 4.2g
Serve warm OR cool completely and store in a sealed container for 3-5 days (if they last that long) – they make a wonderful breakfast or any-time snack!