Go Back
+ servings
No flour, no refined sugar, no oil- I cannot believe how absolutely scrumptious these Flourless Strawberry Almond Butter Mini Blender Muffins tasted! (gluten-free, dairy-free, Paleo)

Flourless Strawberry Almond Butter Mini Blender Muffins

Print Recipe
No flour, no refined sugar, no oil- I cannot believe how absolutely scrumptious these Flourless Strawberry Almond Butter Mini Blender Muffins tasted!
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 mini muffins
Calories 51
Author Kim

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 1g | Calories: 51kcal | Carbohydrates: 4.8g | Protein: 1.4g | Fat: 3.1g | Saturated Fat: 0.3g | Cholesterol: 7.8mg | Sodium: 29.1mg | Fiber: 0.7g | Sugar: 3.1g