Beth's  Peanut Butter Banana Muffins (guilt free and grain free)

Makes about 28 mini muffins

2 bananas
1 cup of a combination of almond butter & peanut butter (we use mostly peanut butter)
4 egg whites
1 tsp vanilla
1/2 tsp baking soda
1 tsp apple cider vinegar
1 small squirt of agave syrup


1.  With an immersion blender, blend all ingredients well 

2.  Fill a 24 mini  muffin tin plus about 4 more mini muffins (use mini muffin papers in pan and for the extras)

3.  Bake @ 400* for 8 min.

Each muffin contains about 4.5 grams fat gram  and negligible amounts of protein and carbohydrate.  You could call one muffin the dash of monounsaturated fat in a 3 block meal.

Would fructose do instead of agave?

Awesome recipe!!! I will try it out ...

Sarah

Is it possible to leave out almond butter altogether without messing up the recipe?

I'm allergic to almonds potentially ...

Sarah

Sarah, I suppose so. You could just elimunate the agave without replacing it. We hardly use any at all.

Sarah, sure, just use all peanut butter. These are very light textured and tasty. I think you'll like them.

Awesome.

My meals have been pretty much the same, I need a little variety, so this is great.

I plan to throw a couple of those mini-muffins for just the fat ...

Thank you.

Sarah

Posted By Sue on 28 Jun 2012 09:23 PM
Sarah, sure, just use all peanut butter. These are very light textured and tasty. I think you'll like them.

Let me know how you like them!

Yikes.

It's possible I may be allergic to peanuts, too ... we don't know at this time as yet.

My allergies are flaring up again because of the pollen, plus the lawns are being mowed every week. I think I need to stop that weekly mowing because it really triggers my allergies.

Sarah

We have been unusually dry, and so our yard has not needed mowing all that much this year. Usually is a weekly event.

So it's a weekly event for you ... I can't handle it I'm afraid, even though I'm zoning pretty well at this point, but it's still too much!

LOL ...

Sarah

For us, weekly in Spring and fall, as summer approaches and grass goes dormant, get by with about 1-1/2 weeks time every mowing.
But, we have had an unusually long and early Spring this year in USA, New England.
So started earlier, and with rain, had to mow every week, or else ....

I don't actually do it, though. We have a very large back yard, and a nice riding mower. This is hubby's favorite job! At least I think it is. Sometimes he complains about it, but I have asked him if we should hire someone to do it (his nephew was looking for yard work), and he said no, he liked the "escape" that it gives him.

In the spring or when it is wet out, it is a weekly event, but with the dryness, we can get by without doing it for quite awhile. I think we went an entire month before cutting it this last time.

It does sound fun to have a nice riding mower. I think it must feel good to cut so much grass so quickly.

I've postponed the grass-cutting for one week. My allergies keep crashing on me lately. I think I'll recover though, again. Very strict Zoning starting today. John is inspiring me, although he doesn't have the many different allergies and environmental sensitivities I have, but it still inspires.

Question: so one full block of fat = 3 grams of fat, right? So we're not talking about mini-fat-blocks of 1.5, but TOTAL sum of fat per block.

Sarah

YES one full serving of Fat per each Protein block is 3 grams Fat,
which includes the Fat in the Protein.
If your Protein has some fat, and it does unless it is fat-free, then you add one mini-block of Fat of 1.5 grams.

Great, thanks.

Sarah

I would love to make this recipe but I cannot keep peanut butter or almond butter in my housesince I will most likely eat the whole jar in one sitting! Maybe one day I'll make them...

Easy solution, Maureen. Buy one jar peanut butter. Make a double recipe and you'll use up most or all of the peanut butter in the jar.

You could try an oil for the fat instead of the nut-butters.
But, that would change to consistency ...

I doubt substituting an oil for all the nut butter in this recipe will work. The nut butters actually provide a lot of the substance to the finished product. Let me know if you try it with oil in place of the nut butters. I'd be interested to find out how what happens.

ACTUALLY, SUE, I already stated that in my reply!
"BUT, that would change the consistency."

I really like that this recipe is grain free. Might give it a shot. I don't think I will sub the olive oil for the nut butter, as it will probably change the consistency (LOL). Since it is a large part of the volume in the recipe, I am thinking that the muffins might not hold together. If it were a smaller amount, maybe it would work.

Yes, John, I realized you wrote that. I was agreeing with you!

I made this recipe today using all peanut butter instead of the mixture of nut butters. I also used a squirt of honey instead of agave. Honestly I don't think the honey makes any difference at all, I could leave that out entirely. The texture is great, you would not believe that there is no grain in this recipe.

I ran the ingredients through MFP recipe calculator and it came out to be 3g protein,5g carb, and 5g fat (I spread mine out to just 24 muffin tins, as I don't have another muffin tin and didn't want to bother making 4 extra muffins), so these counts would potentially come down a bit if recalculated at 28 muffins.

No need to use another muffin tin for the extras Just put the mini muffin tins on a cookie sheet. They will stand by themselves.

Huh?