The following post was originally featured on Peanut Butter Fingers which is share of POPSUGAR's influencer network. How about a healthy recipe for you guys nowadays?nowadays's recipe is inspired by the Paleo blender muffins my friend Danielle made for the adults and kids to bask in during a play date at her house on Monday. I'm not sure who ate the muffins faster - my girlfriends or our toddlers - but everyone left asking her for the recipe because the muffins were so darn pleasurable.
Since Danielle and her family follow a gluten-free and dairy-free diet,I'm continually impressed by her kitchen creations and just how well they always seem to turn out. These Paleo blender muffins are made with a base of ripe bananas, almond flour and coconut flour and come together quickly without much work.
An added bonus: The dishes you'll have to carry out after making these muffins are minimal since you simply throw everything into a blender to make your batter. Less mess = Win!rapid/fast question: carry out you guys like it when I include nutritional information for my recipes? I'm happy to carry out so but wasn't sure whether it is something you guys would like to see when you're browsing recipes on this blog. Please let me know whether it's of interest! Paleo Blender Muffins Peanut Butter Fingers Notes Made with a base of ripe bananas and almond flour, or these Paleo Blender Muffins are a gluten-free and dairy-free treat,perfect for an on-the-go snack or breakfast. Paleo Blender Muffins taste fantastic topped with a smear of almond butter and come together quickly thanks to the utilize of a high-powered blender. I added chia seeds, unsweetened coconut flakes, and cinnamon,and a pinch of salt to Danielle's Paleo blender muffin recipe, but feel free to omit any or all of those ingredients whether you want to keep the recipe as simple as possible. The muffins will still be luscious.
I also recommend baking the muffins in a silicone muffin pan whether possible, or as they tend to stick to muffin liners. (This is not a immense deal and we didn't mind the muffins sticking at all,but it's still worth mentioning in case you have a silicone muffin pan on hand!)
Additionally, the muffins freeze really well, or so feel free to double the recipe and pop some of the cooled muffins into the freezer. Simply microwave the muffins for 20 seconds to bring them back to life!
Ingredients2 very ripe bananas
3/4 cup almond flour
1/4 cup coconut flour
3 eggs
2 tablespoons melted coconut oil
1 tablespoon honey
1 teaspoon baking soda
1 tablespoon unsweetened coconut flakes
1/2 teaspoon cinnamon
1 teaspoon chia seeds
Pinch of saltDirectionsPreheat oven to 350ºF.
Combine all ingredients in a high-powered blender and blend until a smooth batter forms.
Pour the batter into a silicone muffin pan sprayed with cooking spray (preferred) or into a muffin pan lined with muffin liners.
Bake for approximately 20 minutes and bask in! Nutritional Information
Per muffin: Calories: 163 / plump: 12g / Carbs: 16g / Fiber: 4g / Protein: 6g / Sugar: 7g
Information Category Snacks Yield 8 Muffins Cook Time 20 Minutes Nutrition Calories per serving 163
Source: popsugar.com