I’m generally VERY disappointed in grain-free baked goods, and I seldom make any. However, these are surprisingly good, and I’ve made them several times. This is a recipe I’ve tinkered with a lot, so I have a few tips:
-If you use muffin liners, expect that these muffins will stick to them. But if you don’t, the edges become too crispy and not muffin-like. I have not figured out a solution to this problem.
-These are not technically a low-carb food. They’re really more of maintenance recipe. However, in comparison to regular muffins, the nutrition counts are remarkably different, while the calories are about the same. It’s where the calories come from that counts!
1 regular chocolate chip muffin from a mix (Aldi-brand):
4.5 grams fat
2 grams protein
2 grams fiber
18 grams sugar
30 grams usable carbs
1 grain-free muffin
15 grams fat
7 grams protein
3 grams fiber
7 grams sugar
12 grams usable carbs
See the difference? These grain-free muffins have 3 times the protein, and 3 times the fat of regular muffins. Most importantly, they have less than half the carbs. Also, the sugar in this recipe (in addition to being 11 grams less than in a traditional muffin) comes mainly from bananas and pure maple syrup. There is very little refined sugar, aside from the small amount in the chocolate chips.
-Speaking of chocolate chips, bittersweet chips can be hard to find, so you can also use semi-sweet. Just be aware that the carb count will be higher. If you shop at Aldi, you can find these 60% cacao chips around the holidays. I bought several bags when they were clearancing them in the spring, and I put them in my freezer.
-You can make these muffins without a food processor, but you will need to mash the banana and beat the eggs by hand before incorporating the other ingredients.
-These freeze really well!
Grain-Free Chocolate Peanut Butter Banana Muffins
(Please scroll down for printable recipe)
1 cup natural peanut butter (I use Smucker’s Natural)
2 very ripe bananas
1/2 teaspoon baking soda
1/2 teaspoon sea salt (I use Hain iodized sea salt)
1 teaspoon apple cider vinegar (I use Bragg’s)
2 tablespoons pure maple syrup
1/2 teaspoon cinnamon
1 teaspoon real vanilla extract
2/3 cup bittersweet chocolate chips
Preheat oven to 375 degrees. Line muffin pan with 12 liners.
Put all ingredients except chocolate chips in a food processor bowl.
Blend until smooth. Transfer to a medium-sized bowl. Gently fold in chocolate chips.
Divide batter evenly among the muffin liners (I use an ice-cream scoop for this).
Bake on the center oven rack for about 18 minutes. Start checking at 15 minutes to make sure they don’t get too brown.