Apple + peanut butter + caramel!! Could there be a better combo!? These #grainless muffins are so good that I may have ate 4 right out of the oven #balance. They contain no added sugar (optional crumble has a small amount) and are loaded full of protein & nutrients thanks to the nut butter, hemp and flax. This recipe is gluten and paleo with vegan and nut free options!
Grainless Carmel Apple Peanut Butter Muffins
Makes: 1 dozen
1 cup natural peanut butter (or any nut/seed butter)
2 very ripe bananas (mashed)
3 eggs (or flax eggs*)
1 tsp apple cider vinegar
1/2 tsp vanilla
1 tbsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/2 granny smith apple, peeled & grated
Caramel Crumble ingredients: (optional)
3 tbsp caramel sauce (see past post or maple syrup)
1 granny smith apple, peeled & chopped
1 tbsp hemp seed
1 tbsp flax seed
1/2 tsp cinnamon
*If adding flax eggs, double the amount of baking powder to help rise.
Preheat oven to 350F. Line a muffin pan with paper cups or lately grease.
In a large mixing bowl whisk together peanut butter and banana. Then add and whisk in eggs.
Stir in vanilla, cinnamon, baking powder, salt and apple. *Don’t over mix*
Pour 1/4 cup of batter into each muffin cup.
In a small bowl combine caramel crumble ingredients – Apple, caramel sauce (or maple syrup), hemp seed, flax seed and cinnamon. Mix well.
Pour 1 heaping tablespoon of the crumble on top of each muffin.
Bake for 20-23 minutes. They will be done when an inserted toothpick comes out clean.
Let cool before serving.
Stores best in the fridge for up to a week or freeze to last longer.