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Paleo 5 minute muffins: grain free, sugar-free, gluten-free, dairy-free!

Here we have a grain free, sugar-free, gluten-free, dairy-free….well pretty much free ofeverything except eggs and nuts (sunflower seeds and chia eggs take care of THAT too!).

I have made different variations of these multiple times, and I always have them in the oven in under 5 minutes.   I was immediately drawn to this recipe for its simplicity and it’s healthy ingredients, and I think you will be too!  Of course it earned even more points because I knew I could use my Blentec, which I’ve been using obsessively since acquiring it!  LOVE that machine!

These are the cutest little darn things…give em go, a great kid snack!  Not too sweet, so increase the  stevia if you feel necessary, but everyone of the kids I taste-tested these on loved them as is!


  • Stevia:  I have linked to the stevia I use.  I know many people who are afraid of stevia, but I have tried a lot of brands, and this is by FAR my favorite with no weird stevia aftertaste, and no fillers.
  • I make my own sunflower seed butter, the flavor is superior and it is easier than you think.
  • My favorite nut butter in these muffins is cashew butter.   I make my own version in the same method as described in my  sunflower seed butter post, using raw cashews.
Paleo 5 Minute Muffins
  • 1 cup any nut butter ( I have used cashew, peanut, almond, and sunflower seed. My favorite is cashew)
  • 2-3 VERY ripe banana w/ tons of black spots (I have also used some prunes to help sweeten in place of the some of the banana)
  • 2 eggs (I have also tried a chia/flax egg, and while very delicious, the texture is more moist and they do not rise as high)
  • 1 teaspoon vanilla
  • 10 drops liquid stevia, or a a tablespoon or two of honey to taste (optional) This amount here greatly depends on personal taste and the sweetness of your bananas.
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  1. Preheat oven to 400 degrees.
  2. Place all ingredients into a blender or food processor.
  3. Blend until well mixed: batter will be sticky.
  4. Pour batter into a greased mini muffin tins.
  5. Bake in a 400 degree oven for 8 minutes or so, slightly longer with chia eggs. I am sure you could use regular muffins too, but you will have to increase the cooking time to 12-15 minutes.

To see the full recipe, along with nutritional information, check out: Paleo 5 Minute Muffins – High Protein, Grain Free, Sugar Free! on Tessa the Domestic Diva.

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Homegrown & Healthy, Aubrey Griffin

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My name is Aubrey and I curate H&H, scouting the internet for fresh, healthy, even-you-can-do-this ideas and occasionally throwing my own recipes and crafts into the mix. Every day I get to work with amazing bloggers from around the globe to give you the tools you need for culinary and domestic success without the burden of elitism.