Flourless Magic Muffins

I first stumbled upon a version of these flourless magic muffins a few years ago, but when I made them, I was thoroughly unimpressed. Fast forward to last week when I was scrolling through Pinterest, and I again saw a recipe touting the wonders of these muffins. So I decided to tackle these flourless magic muffins and make them to my own (extremely high) breakfast standards.

The star of this recipe for flourless magic muffins, is the nut butter. I strongly recommend making your own nut butters; it is ridiculously easy, cheap, and above all, tastes like a dream. If you’re new to the blog, welcome, and go check out my recipe for homemade nut butter. My favorite combination to date was hazelnut, walnut, almond, pecan, with cinnamon and ginger. Or you can buy a tiny jar for $15. Up to you. Mine looks like this:

The reason I’m calling these flourless magic muffins? Well, because they’re magic, and I don’t have any other words to describe the phenomenon. You will not believe what comes out of the oven. Banana, eggs, nut butter, plus a few other ingredients, turn into bread. I know, it’s crazy. Another great feature? These muffins are super forgiving; I have made these many times without measuring anything, and they always turn out great.

Prep these flourless magic muffins for breakfast, snack, or dessert! And be prepared to devour the entire batch.

Flourless Magic Muffins
Yields 12 muffins

2 bananas- mashed
3 eggs
1 cup nut butter
1/4 cup flax meal
1 T. chia seeds
1 T. hemp seeds
1 T. honey
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. nutmeg
Pinch of salt

1. Preheat the oven to 350 degrees. Grease a standard muffin tin, very well.

2. In a medium mixing bowl, mash the bananas, then whisk in the eggs, followed by the nut butter. Once the batter is relatively smooth, add in the rest of the ingredients.

3. Ladle in the batter, filling the muffin tins about 3/4 full. Use all the batter.

4. Bake for 20-25 minutes, or until deeply golden brown around the edges.

5. Let rest in the muffin tin for 5 minutes before transferring the muffins to a cooling rack. Run a butter knife around the edges to release.

Enjoy with a smear of butter, honey, jam, or as is! Store any leftovers in an airtight container in the fridge for up to 1 week, or in the freezer for 1 month. Scroll down to leave a comment with your favorite toppings!