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
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.
Banana Crumb Muffins
I have been searching for a really good banana bread recipe for years. I thought I had found one, but it still wasn’t great, and was a lot of work with disappointing results. Greasing the pan alone was a pain. I came across this banana muffin recipe from a blog I follow named, The Girl Who Ate Everything, and I don’t think I will make banana bread ever again! These muffins are quick and yummy and so much more rewarding than a big loaf of bread! I have made several recipes from this blogger’s site. She knows what she’s doing! Check her out! www.the-girl-who-ate-everything.com
I didn’t deviate at all from this recipe, except for one minor change, and only because of personal preference. Here’s what happened…
We needed to eat this morning and had no food. I had one egg left, which inspired the making of these muffins!
In the flour, I’ve already incorporated the baking powder, baking soda, and salt. Also not seen in this picture is vanilla, because I’m an airhead and forgot. I have a lot to learn!
This is where I deviated from the original recipe. I prefer to add my dry ingredients into my wet ingredients to avoid lumps. But, I am sure there were no lumps in the original recipe, this is just my personal preference! You can do either method.
Use an ice cream scoop that has a release on it to help make your life so much easier. Or, using a spoon will work as well.
You can fill your muffin cups fairly generously. The original recipe called for 10 muffins. I find I can make 12 with no problem. Just depends how big you want ’em!
Now for the ‘crumb’ part of the recipe!
In this, you want to add 1/3 cup brown sugar, 2 tablespoons of flour, 1/4 teaspoon cinnamon and 1 tablespoon of butter. I tend to be a bit more generous with the butter here. Can’t hurt, right? It’s important your butter be COLD for this.
If you have a tool like this, now would be a good time to use it! Otherwise, a fork will work just fine, or even your hands! You want to achieve a coarse meal, in texture.
Like this.
Now is your chance to get your kids involved…. If I allowed it, my daughter would just take this bowl and eat it as a snack! She’s wild that way.
And this will happen. Guess where that hand ended up? Yup! She was hungry. Can’t blame her. I promise, if I make this for anyone outside of my immediate family…okay, my extended family…I won’t let her eat out of the bowl. Please don’t judge me!
All is done, but you can’t put it in the oven right now, unless you want a horrible, sticky mess to clean up after these babies are out of the oven! If you didn’t have a child helping you with this part, omit this next step.
Brush all that sugar goodness back onto the muffins so it doesn’t stick to your pan!!
Now they’re ready for the oven!! 19 minutes at 375 and you are good to go!!
Mmmmmmm… These are so good. You’ll be happy you made these. I promise.
Here is what you need to do:
Banana Crumb Muffins
1/3 cup melted and cooled butter
3/4 cup granulated sugar
1 tsp vanilla
1 egg
3 ripened bananas, mashed
1 1/2 cups flour
I teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
For the crumble:
1/3 cup brown sugar
2 tablespoons flour
1/4 teaspoon cinnamon
1 tablespoon cold butter
Preheat oven to 375 F. Mix together the melted butter, sugar, egg, bananas, and vanilla in one bowl. Blend flour, baking soda, baking powder, cinnamon, and nutmeg in another bowl. Add flour mixture to banana mixture and mix until all flour is combined. Fill muffin tins with batter. Next, make your crumble and sprinkle over top of your batter. Bake for 19 minutes. Remove from muffin tin as soon as you can and let cool on wired rack.
Enjoy!!
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