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20 muffin recipes

From white-chocolate cherry to pumpkin pecan crunch, here is our ultimate collection of Stir It Up! muffins that are perfect for breakfast, brunch, and snacks. 

6. Nut butter, banana, chocolate chip mini muffins

The Garden of Eating
These gluten-, grain-, and dairy-free mini muffins are moist and delicious.

By Eve Fox, The Garden of Eating

Makes 24 mini or 12 regular muffins

1 cup nut butter (I like almond butter best but I used peanut for this batch as I was out of almond)
2 ripe, medium-sized bananas
2 large eggs (try to find pasture-raised, organic from a local farm)
1 teaspoon organic vanilla extract
2 tablespoons organic sugar, maple syrup or honey
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon apple cider vinegar
Optional but highly recommended: chocolate chips! You can also use dried cranberries, coconut flakes, pepitas, etc., but the chocolate is my favorite by far.

1. Preheat oven to 400 degrees F., and grease your muffin tin.

2. Place all ingredients into the bowl of a food processor or blender and blend until well-mixed.

3. Pour the batter into the greased muffin tin. Add additional toppings of your choice to each muffin and lightly stir into each cup. Or, if you'd prefer to fill the centers, pour the batter in halfway up, add a dollop of the filling of your choice and top off with the rest of the batter.

4. Bake for 10 minutes for mini-muffins or 15 minutes for full-sized muffins. Let cool briefly then turn out (I used a mini silicone spatula to get mine out without damaging the non-stick coating on my muffin tray) onto a wire rack to cool completely (or eat them warm!).

See the full post on Stir It Up!

6 of 20
Mark Sappenfield
Editor

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