Monday, April 20, 2015


Welcome to a new week! I don't know about you, but my soul was wonderfully refreshed yesterday as I spent time with God and took a day of rest with my family.  I have no doubt that God had our spiritual, emotional and physical bodies in mind when He incorporated a "Sabbath" rest for us.

It's Monday: back to school, groceries, laundry and helping people achieve personal goals in their lives. We're also under a thunderstorm and flash flood watch, so I've got a double batch of muffins in the oven right now, waiting to be eaten during that afternoon crazy hour when our bodies need refueling & rehydration. Now that I've nourished my soul, here's a fantastic way to nourish the body. 

Gluten Free, Dairy Free, Refined Sugar Free Banana Muffins in minutes.

You'll want to make these right now.  Best news: they are healthy and they are quick! 30 minutes and you'll have them prepped, baked and cleaned up. No kidding.  I think I based my recipe on this one I found on Pinterest. but I've been making them for so many years, I'm not sure. Enjoy it nonetheless!

Banana Muffins:
  • 1 medium/large ripe banana, peeled   (FYI, ripe bananas are soft and brown & very high glycemic. Green bananas are lower in sugar, but don't give the liquid to the recipe)
  • 1 large egg
  • 1/2 cup creamy GF peanut butter or sunbutter (DO NOT use almond butter!)
  • 3 Tbls agave 
  • 1/2 to 1 tablespoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup mini Enjoy Life chocolate chips (gf, df, nut free)


Preheat oven to 375 standard or 350 convection

Grab your Demarle silicone mini muffin pans.  Or, prepare mini muffin pans by spraying very, very well with cooking spray; set aside.

Grab a blender: Vitamin, Blendtec, Magic Bullet...whatever spins your world.

Add to blender in this order:  agave, egg, vanilla, banana, peanut/sun butter, cinnamon & baking soda, then blend on high speed until smooth and creamy, NO MORE than 1 minute. Seriously. You'll heat up the butter and your chips will melt into a gooey mess. Just sayin.

Add heaping 1/2 cup Enjoy Life chips and stir in by hand; don't use the blender because it will pulverize or melt them.

Using a small Pampered Chef scoop, drop 2 scoops into mini muffin pans. Each muffin should be filled to no more than 3/4 full (any fuller & the muffins will not rise properly).


Sprinkle each muffin with a generous pinch of chocolate chips. Just because I love chocolate.

For best results, bake at 350 convection for 9 minutes
Or, bake at 375 for 10-12 minutes

Do not over bake. Muffins will rise greatly in oven & fall as they cool on counter. Do not panic. They will taste fantastic!!!

Allow muffins to cool in pans for about 10 to 15 minutes.

Makes 12-14 mini-muffins. They will be eaten before you can pack them away.

I make these ALL THE TIME. I always double the recipe because these muffins freeze fantastically and hold up perfect in school lunches.  Here's a few more options I've tried during the zillion times I've baked them...

Add 1/3 cup unsweetened natural cocoa powder and 1 Tbls more of agave
Add mint chips instead of chocolate chips.
Add 1/2 tsp of bakers coffee spice blend

To make them sugar free completely:
These are good, but aren't as fabulous as the above recipe.
  • 1 cup + 1 Tbsp almond butter
  • 1 egg
  • 1 banana
  • 3 tbsp coconut milk
  • 3 Tbsp stevia powder
  • 3 Tbsp cocoa powder
  • 2 Tbsp cocoa nibs
  • 3/4 tsp baking powder