These muffins are nice and airy and packed with protein and whole fruit. Whip up a batch as a tasty breakfast or snack and feel good knowing they contain no grains or added sugars beyond a little naturally sweet maple syrup!
I remember the first time I stumbled across a recipe for a grain-free muffin made with a base of peanut butter. My mind was blown. What will the texture be like?, I wondered. Will it really taste like a muffin? Will the ingredients somehow marry together to at least somewhat resemble real flour?
Curious, I ran to the kitchen and gave it a try almost immediately. The results surprised me: the muffin was not only moist, it was soft and slightly cakey with a delicious peanut butter finish. It was, in a word, heaven.
I’ve since played around and tweaked the concept to my liking: this version is bursting with small bits of fresh blueberries and finished off with a touch of maple syrup to capture the taste of Sunday morning brunch. The result is a tender muffin that will remind you of blueberry pancakes (yes, blueberry pancakes) with every bite.
Give these a try right this second. I promise you’ll thank me.
Grain-Free Blueberry Pancake Muffins
Makes 12 muffins [10 minutes prep + 11 minutes bake time]
1 cup peanut butter, smooth
2 ripe, slightly soft bananas
2 large eggs
1/4 cup fresh blueberries
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon chia seeds
Cinnamon, to taste
Preheat oven to 400* F.
Combine all ingredients in a blender and blend until smooth. If your blender is not high-powered, you may need to stop every 5-10 seconds or so and give the mixture a stir OR you can use a food processor or mix with your hands or with a hand mixer.
Coat a nonstick muffin tin with cooking spray or coconut oil (I used coconut oil). Fill each muffin tin about halfway to 3/4 of the way full. Sprinkle the top of each muffin with cinnamon.
Bake for approximately 11 minutes or until a toothpick comes out clean. Note that the muffins will still be slightly moist when you remove them, but will firm up a bit as they cool.
Let cool for at least 10 minutes, then remove and cool on a baking rack. Devour.
+ I added the blueberries into the blender so they would chop up into very small specks. If you prefer, you can fold in the blueberries at the end once the batter is blended to retain full berries.
+ Honey is a great substitute for maple syrup if you don’t have any on hand.
+ Baking time may need to be adjusted depending on your oven and altitude. Check on the muffins after 9 minutes or so and then check about once every minute or so afterward. The sides will be a light to medium golden brown when finished.
+ Try greasing your measuring cup with coconut oil or cooking spray before measuring the peanut butter. This will help it slide out much more easily.