I used a jumbo muffin pan for these. I didn’t add any butter or oil, which made them a little lighter than my usual muffins – which I liked a lot.
Makes 8
Ingredients:
1 cup peanut butter (SCD – no sugar)
1 cup almond flour
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 tsp vanilla
3 very ripe bananas – mashed
1/2 cup plain applesauce
1/2 cup chopped walnuts
1/2 cup slivered almonds
1/2 cup raisins
Preparation:
- Preheat oven to 350 degrees
- Line jumbo muffin pan with jumbo baking cups
- Add peanut butter, almond flour, baking soda and salt to a large bowl
- Beat with an electric mixer (or use stand mixer) on medium speed for a minute until everything is combined
- Add eggs, vanilla, mashed bananas, and applesauce to mixture
- Beat on high speed for 2 – 3 minutes, until well combined
- Stir in nuts and raisins
- Pour batter into baking cups so they are about 2/3 full (I ran out of room in my muffin pan, so I used two ramekins that were about the same size
- Bake for 35 – 40 minutes until toothpick inserted in center comes out clean
- Allow to cool before serving
Recipe being shared on Gluten-free Fridays
and on
Sherry Lipp
Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
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This is a fabulous recipe!! We did not have raisins & substituted dates. This is a keeper! Yummy!