Flourless Banana Nut Butter Muffin Recipe With Cinnamon, Flax and Maple Syrup

This healthy banana nut butter muffin recipe is the perfect substitute for your traditional muffin recipe. Usually classic banana muffin recipes are packed with butter and flour which can lead to many health risks. This recipe substitutes those ingredients with healthy alternatives. With these changes you will never feel bloated and sick; instead you will feel energized and refreshed.

What’s wrong with muffins?

I’m not claiming that all muffins are unhealthy but classic muffin recipes often contain butter and refined flour. There are many healthier options in place of these ingredients. This recipe contains many of those ingredients such as real bananas, ground cinnamon and almond butter that make for a healthier muffin.

These substitutes are a great way to avoid some of the harmful effects that conventional ingredients pose on your health.

Avoid Dairy

Dairy is associated with countless diseases due to the way that our modern day society treats animals. Modern dairy is often genetically modified and packed with hormones which make it dangerous to our health. Consuming dairy also increases the amount of cholesterol and fat in our diet. These fats can be associated with several disease like cardiovascular disease, ovarian cancer and type 2 diabetes.

With all of these health risks it’s hard to imagine that the classic muffin, which is packed with dairy, can be considered “healthy”. While cutting out dairy may seem like an impossible feat, you can start by lowering your intake. This is the perfect recipe to get you started as it uses almond butter instead of fermented cream or milk.

Replace Refined Flour

Refined flour contains less protein and fiber which leads many to overeat. Fiber and protein are linked to that feeling we get of being full or satisfied. Without this we often look to larger portions to keep us full.

What is important to know is that the average American does not get his/her daily intake of fiber. Fiber is an essential nutrient that helps control blood sugar levels and promotes healthy digestion. When we eat foods that are lacking in what our bodies need, we tend to experience health problems. This lack of fiber directly links flour to diabetes and constipation.

This recipe kicks your classic muffin recipe out of the park. While many argue that gluten is important for baking this recipe proves them wrong by using gluten-free rolled oat. It blends easy, is delicious and is an amazing alternative to classic muffins.

This recipe is shared with permission from our friends at kneadtocook.com.

Purely Elizabeth Banana Nut Butter Muffins. V. GF.

Serves: 14 mini muffins

Prep time: 10-15 minutes

Cook time: 15 – 20 minutes

Ingredients:

1 flax egg – One tablespoon of ground flax meal mixed with 3 tablespoons of water (stir and let sit for 4-6 minutes)
¼ cup of creamy and looser consistency peanut or almond butter
2 ripe, larger bananas

3 tablespoons of maple syrup
3/4 cups of gluten free rolled oats (I prefer Bob’s Redmill)
1/4 cup Purely Elizabeth Banana Nut Butter granola + extra for topping

1 tsp. vanilla extract
1/2 teaspoon of ground cinnamon
½ teaspoon baking soda

Instructions:

Preheat your oven 375 degrees. Spray your muffin pan with coconut oil and set aside.
Into your food processor, add your oats and pulse several times to break them down to more of a chunky flour consistency. Then add your flax egg, nut butter, bananas, syrup, vanilla, cinnamon and baking soda. Blend until combined. By hand, stir in the granola clusters only breaking them up slightly. Using a ice cream scoop, ladle the batter into each muffin tin. I placed some granola clusters on top of each muffin then bake.