Did you know that you can make a light and delicious muffins without any flour, sugar or butter? Me either, but you totally can! These muffins are the proof!
Amazingly tasty, springy and light in texture with just the right amount of softness and crumbliness -- these Elvis-inspired muffins are real winners. Best of all, they morph in flavor depending on how hot they are. Fresh from the oven they taste strongly of banana and peanut butter (um, yum!). But a few hours out of the oven and they taste more like a delicious chocolate chip muffin! Can we agree, win-win?
Considering that these muffins involve natural peanut butter and chocolate, they are actually fairly light and pretty darn healthy! Each one has about 1/4 of an egg, 1 tsp of organic peanut butter, 1/3 of a frozen banana and maybe 10 mini vegan chocolate chips. Not too shabby!
These would make a deceptively healthy protein and fiber-packed breakfast-to-go, a post-workout snack, or a nice afternoon pick-me-up. I like them whenever, wherever, and found it very hard to stop at just one (ahem, 4). My husband and I both loved them straight up, but also agreed that they taste even better with a little smear of peanut butter on top (especially right when they pop out of the oven because the peanut butter gets warm, and melts over the muffin top).
If you, or someone you cook for, can't do peanut butter, I made a peanut free version if this recipe that is excellent and will be shared on the blog next week. You could also substitute your favorite nut or seed butter for the peanut butter.
I just can't believe the amazing texture of these grain free muffins. After they cool down, I don't think anyone would guess they don't contain flour or oats. They are delicious and you need to make them ASAP!
Elvis Muffins (Peanut Butter Banana Chocolate Chip)
grain-free, refined sugar free, vegan optional
Makes 12 standard size muffins
Preheat oven to 350F
Peel and slice your frozen bananas. Add the slices to a food processor and blend in your food processor until they resemble soft serve.
Add to banana puree and blend very well.
Add to banana puree and blend well, scrape sides and blend again.
Add and blend until smooth
Add and blend until smooth.
Add and pulse to distribute evenly through your batter.
Scrape the batter into a lined muffin pan, filling each muffin liner about ½-⅔ full, Bake in oven preheated to 350F until golden and risen. My recipe makes about 12 puffy muffins.