Cookie Dough (flourless) Muffin Bites

A friend of mine from Sherry Thacker’s 6 week challenge – actually she was my amazing coach throughout my 6 weeks! – posted this recipe on Facebook and I made it that very same day! The trouble is, I made it all wrong! I like the blogger who posted this recipe.  I’ve followed her in the past, but I found her page busy this time and I had trouble following the recipe.  So, I messed it up!  But, they turned out to still be tasty, in the end. Enough that I made them again (the right way) and have been making them ever since!

You MUST make these and keep them in your freezer! They really do taste like cookie dough, right out of the freezer! They are my little Sunday early morning treat, and I love them.

The original recipe calls for store bought (sugar added) peanut butter.  I did use JIF on my first go at this recipe and it was good.  The second time I made them I used natural peanut butter, and there was no difference in flavour (or sweetness, which is weird).  Don’t waste your calories using the store bought, sugar laden peanut butter.  The honey in this recipe does the trick for the sweetness (as does the chocolate chips) and they taste so good! You’ll feel even better knowing you’re using a natural peanut butter!!

I did make a batch of these using almond butter instead of peanut butter.  It was interesting how different the consistency and texture was.  I didn’t like them as much as the peanut butter variety when at room temp, but I’ve liked them from the freezer much the same.

If you don’t own silicone mini muffin pans, you need to buy them now. 🙂 They work brilliantly for this.  I wouldn’t trust getting these little guys out of the metal pans.  As you can see, I filled them generously.  They don’t puff up too much, so don’t be shy.  I added some chocolate chips on top for effect, but you really don’t need to.

Enjoy!

Cookie Dough (Flourless) Muffin Bites

Sarah Nolan

I love these little bites SO much! I almost exclusively make them with almond butter. I leave them in the freezer and eat them right from there! They really do remind me of cookie dough. So yummy and healthy!!

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Equipment

• Blender (or food processor
• Non-stick mini muffin pan

Ingredients

  

• 1 medium ripe banana
• 1 large egg
• 1/2 cup almond butter Can also sub for natural (no sugar added) peanut butter
• 3 tablespoons honey
• 1 tablespoon vanilla extract
• 1/4 teaspoon baking soda
• pinch of salt to taste
• 1/2 cup mini semi-sweet chocolate chips Plus more for sprinkling on top, if desired.

Instructions

 

• Preheat oven to 400 degrees. Spray mini muffin pan with nonstick spray.
• Add all ingredients except the chocolate chips to the blender and blend until combined well. 
• Remove the mixture into a bowl and stir in the chocolate chips.
• Using a 1 tablespoon cookie scoop, drop a mound of batter into each prepared muffin cup.
• Bake for 9-10 minutes or until the tops are set and ‘springy’.  Allow muffins to cool slightly in the pan, before removing them.

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