Delicious Grain-Free Honey-Sweetened Muffins
I’m doing the happy dance over here because I discovered a new grain-free muffin recipe that is actually really delicious.
{Those of you who have been grain-free for awhile probably think it’s funny that I’m so stoked that these are delicious, but I’m new to this whole grain-free thing, so it’s been a little hard for me to imagine a grain-free muffin could qualify as being delicious! :)}
The ingredients are a little unique, but trust me on this, these are good. No, they might not taste quite like a regular muffin made with flour, but they are still scrumptious — and easy to make, too.
I especially love how versatile they are! I swirled in some extra honey and sprinkled the tops with dates (my chocolate chip replacement).
So, so good — I even packed some to bring with me on my trip to Pennsylvania this weekend!
Find the recipe here.
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32 Comments
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Kim D. says:
I was curious how you would maintain your diet while out of town. We deal with food allergies in our household and it’s always a bit stressful planning when we travel away from home!
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Sarah D. says:
That’s so exciting! I have to be wheat free and sugar free and I’ve been wondering if I could make muffins with honey. Perfect timing for this post. Thanks!
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Michelle says:
Crystal you really need to read Trim Healthy Mama! It’s packed full of lots of good info and tons of recipes, all grain free.
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Sandy says:
The most important thing to know about baking is that it is a science. You need to be accurate with your measurements. Level off ingredients in measuring cups and spoons with the flat end of a knife. If you follow recipes steps by step, and measure accurately, you will be successful!
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Rose says:
I love your recipes!!!!! Sometimes I see them and just get up and make it. Today was one of them. I made these muffins and this is a keeper. I cant wait to give one to my husband and then tell him whats is in them and how simple they were. I was a little skeptical with mixing in the blender but wow. Thank you for providing my family another healthy inexpensive meal.
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These look wonderful! I will be passing this recipe on to my brother who has celiac disease. He’s been missing the baked goods in his life. Now, if only there was an excellent gluten-free pasta available.
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Sarah says:
I am in complete disbelief that this list of ingredients could bake up into a muffin! I am about to head into the kitchen to try it. I do have a few questions though, for anyone who has tried the recipe…
Do you think the apple cider vinegar is necessary, or could I use white vinegar (it’s what I have on hand)?
and
Do you think they would freeze well?-
Yes, I think they would freeze well. And I used white vinegar, so I can attest that it works. 🙂
Let us know what you think!
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The flavor was great and I liked them. I think I may have put too much banana in though. Any idea about how much the 2 medium bananas mashed up was for you? I already had some mashed banana in the fridge, so I put in 1 cup, but the middles of my muffins were very, very wet. Not sure if that’s just how these things turn out, or if I should have put less banana.
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Mary G says:
Thanks for sharing this. These look really yummy! I was afraid that I’d need to go out and purchase ingredients to make these, but I actually have everything on hand. One thing I’m curious about, though. I pretty much use raw honey or turbinado sugar for my baking. I like raw honey but find it a bit of a pain to deal with when it solidifies. Is there any tip for dealing with that?
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Amber L. says:
Ahhh! I had NO idea you were going to be not even 20 minutes away from me! Due to this oil tanker spill near HACC all our traffic and work schedule has been flipped all around, otherwise I would close up shop and come meet you! Hope you have a wonderful trip to lovely PA!
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Christina H. says:
Just made these, they are quite good. I started thinking about other variations. I think they would be so good if you replaced the nut butter for Trader Joe’s Cookie butter. If you’ve never had it, don’t just don’t because you’ll never be able to go back to a day when you didn’t know how amazing it is. I would add nuts too. The Cookie Butter has a cinnamon molasses flavor so I think they would taste like banana nut bread. Cookie Butter is definitely not sugar free though ;).
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Well, we are not a gluten free family and it doesn’t say it is gluten free on the jar, so I would guess that no, it is not gluten free. However, I have seen gluten free recipes for homemade cookie butter on the internet before.
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KimH says:
I just made these…. for flourless and gluten free… they are AWESOME!! Thanks so much for sharing them. They’re gonna be one of my longtime favorites! Yay!!
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We just made these this morning. Even with little ones helping (and doing most of the work) they only took 15 minutes to make…my kind of breakfast 🙂 We swirled a bit of coconut on top and baked them in mini muffin tins for 10 minutes. They were perfect!
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We took a few to my mom this morning and now she wants the recipe, too. I think these may be a weekly breakfast in our home 🙂 Thank so much for sharing!
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We just baked these together this morning! So delicious and super quick & easy! We aren’t even a gluten-free family, but these are definitely going to replace our usually muffins! They are so much easier to make and the kids (and adults!) love them!
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Just blogged about our experience with these muffins…and thanked you of course 🙂
My sweet helpers can’t wait to make them again!
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Made some more this morning with orange extract and poppy seeds. They turned out so yummy!
Andrea 
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