Flourless Strawberry Almond Butter Mini Blender Muffins
No flour, no refined sugar, no oil- I cannot believe how absolutely scrumptious these Flourless Strawberry Almond Butter Mini Blender Muffins tasted! I know that title’s quite a mouthful, but the muffins so deserve it!
This yummy muffin really could not be easier to whip up! Simply add the 8 ingredients to the pitcher of a high-speed blender or bowl of a food processor and let it whirl. I really like using a blender because then I can just pour my muffin batter into the mini muffin molds of a mini muffin baking pan.
It’s a good thing these little gems are so easy because they disappear just as quickly as it takes to make them. Do you have 5 minutes? Yes? Well, what are you waiting for? Scurry off into the kitchen and create a sweet treat the whole family will enjoy!
Even though, I only used 1/4 cup maple syrup, these grain-free strawberry muffins have the most wonderful sweetness and are perfectly moist. I especially love dried strawberries in this recipe, but any dried fruit would work.
I blended the tasty dried strawberries right along with the other yummy ingredients. They gave the mini muffins a lovely strawberry flavor without actual chunks of strawberry, which my picky kiddos appreciate.
The nutritional stats are stellar- you can view those below. I’ve been popping a few for pre-workout fuel and Madelyn has enjoyed them as an after dinner treat. They would also be fabulous served with a couple of eggs for breakfast.
- 1 large ripe banana peeled
- 1/2 cup dried strawberries (other dried fruit may be substituted)
- 1 large egg
- 1/2 cup raw almond butter
- 1/4 cup maple syrup (honey may be substituted)
- 1 tablespoon vanilla extract
- 1/4 teaspoon baking soda
- pinch salt
- Preheat oven to 400 degrees F. Prepare mini muffin pan by spraying with an all-natural non-stick cooking spray.
- Combine all ingredients in blender and blend for several seconds and until mixture is smooth.
- Simply pour batter from blender into muffin cups, filling them almost completely full.
- Bake for about 9-10 minutes and until set. Allow muffins to cool for about 10 minutes before removing them from the pan. Muffins will keep best stored in the fridge for about 7 days or in the freezer for up to 4 months. Enjoy!
Looking for more Paleo recipes? Check out a few of my favorites, on the blog!