I’m late with this post as I was actually still working on my muffin recipe yesterday and then watching that other March Madness last night! Anyway, I’m here to share the very last muffin recipe and the last daily giveaway for March Muffin Madness (MMM). Plus, we have the incredible grand prize offering, which includes the Blendtec Designer 625 with Wildside+ and Twister Jars (thanks so much, Blendtec!). Every comment on every blog post—my posts and contributors’ posts—is an entry into the grand prize drawing. All this comes to an end this evening, Tuesday evening, but let’s enjoy these Flourless Magical Muffins first!
Flourless Magical Muffins from Gluten Free Easily
I’m absolutely thrilled to be sharing these amazing Flourless Magical Muffins with you today right here at gfe! (***Recipe is at the bottom of this post.***) I’ve been playing around with some muffin recipes, but true inspiration always seems to come at the last minute for me (even after the last minute—ha!), and it usually comes from ingredients I have on hand. That was again the case with today’s recipe.
As most of my gfe readers know, I have a love of very simple gluten-free recipes, particularly flourless recipes. With pumpkin butter in the fridge and almond butter in the pantry, my thoughts turned to making a flourless muffin recipe. I remembered one of the most popular muffin recipes from the last MMM event, Sneaky Chocolate Peanut Butter Muffins, from ChaCha’s Gluten-Free Kitchen.
I quickly adapted Kathryn’s recipe to use the ingredients I wanted to use and the results were far beyond my expectations. These muffins are light and fluffy, mildly sweet, and the pumpkin flavor is mild as well. As you can see, they have beautiful rounded tops and are a warm golden brown throughout. So it’s pretty amazing that they’re flourless—and made from only these five ingredients: almond butter, pumpkin butter, eggs, vanilla extract, and baking soda.
These truly are Flourless Magical Muffins. The beauty of using pumpkin butter (either homemade or ready-made) is that it is already sweetened and spiced and has a deep rich flavor. When combined with nut butter and eggs, the flavor is sensational and no additional sweetener is needed. If made with my homemade pumpkin butter and natural nut butter, this recipe is even paleo friendly.
I believe this muffin recipe (at bottom of this post) will work using any nut butter or peanut butter, probably even Sunbutter. I’m also imagining that these muffins could be made with apple butter, peach butter, or pear butter. You’ll want to pick a suitable pairing, of course. I’m imagining Flourless Magical Muffins made with peach butter and cashew butter would be lovely. Please report back on your variations!
Note that the recipe makes 18 muffins, which makes this a terrific recipe to make when you want to both enjoy some homemade muffins and share them with loved ones. There are enough for everyone!
Other Muffin Recipes from gfe
As I’ve been hosting MMM for a number of years and have had many bloggers contributing their fabulous recipes, there are so many great muffin recipes here on gfe. But here are some favorites of the muffin recipes I’ve personally created:
Now let’s get to today’s giveaway!
Today’s Daily Giveaway
This giveaway is now closed.
~ The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life from Melissa McLean Jory and Peter Bronski (2 winners)
Here’s the review of my dear friend Melissa’s (Gluten Free for Good) and Pete’s (No Gluten, No Problem) book that I shared on Amazon:
“I knew that this book would be good before it was released because it comes from two folks in the gluten-free community who are very respected for their knowledge, well-researched data, and recipes that make gluten-free living easier and healthier. Still, I was unprepared for just how much information would be packed into this book, and how well it would be done overall. Melissa McLean-Jory and Pete Bronski have teamed up to give you so much eye-opening info, but they present it in a very easy-to-comprehend manner. You can easily read this book in one sitting, underlining key points and turning page corners as you go (well, that’s what I did!).
Whether you are already gluten free or wondering what all the fuss is on the benefits of living gluten free, this book is worth your time. You don’t have to be an athlete to appreciate the info or the recipes. You just have to be someone who wants to live a healthy life to its fullest. This book is an incredible value. The recipes alone (50 in all) are worth the money, but to get all the data on the benefits of living gluten free and the recipes; well, that’s really a tremendous value. Oh, and one of my favorite features of the book is the personal stories of the gluten-free athletes. Story after story of how these athletes have struggled due to symptoms caused by gluten issues (celiac, non-celiac gluten sensitivity) and then gone on to excel after going gluten free! It’s terrific to get their personal perspectives on the challenges they’ve faced, their favorite gluten-free foods, and more. In summary, this book is a terrific wealth of info, inspiration, and healthy and tasty recipes!” Many thanks to Melissa for providing these giveaway copies!
~ Paleo Eats: 111 Comforting Gluten-Free, Grain-Free, Dairy-Free Recipes for the Foodie in You from Kelly Bejelly (1 winner)
I confess that I have not even seen this cookbook other than via the “Look Inside” feature on Amazon, but I’m a big fan of the recipes on Kelly’s blog, A Girl Worth Saving, so I’m sure this cookbook will meet with my approval—and yours. Her cookbook garners 5 stars on Amazon, too, and that’s from 142 reviews! Some of the recipes that readers rave over are Pizza, “Oatmeal” Cookies (made without oatmeal, of course), Sweet and Sour Meatballs, Sloppy Joes, Grain-Free Stuffing, Coconut and Cinnamon Cereal, Southern Fried Chicken, Breadsticks, and Onion Rings. Wait … those are the ones that are tops on my personal “want-to-make” list. Her readers actually rave over many more recipes in this cookbook! Thanks so much to Kelly for sharing her cookbook with MMM (and her 20 Dishes Meal Planner earlier).a Rafflecopter giveaway
Plus … final drum rollllllll … the …
Grand Prize Giveaway (1 winner for each)
Be sure to enter the overall/grand prize giveaway at the bottom of this post! Remember that commenting on every post during the MMM event gives you additional entries into the grand prize drawing, which includes the following, so be sure to spread the comment love here and on participating posts. Seriously, go visit all the posts and catch up to get dozens more entries into this grand prize drawing! You’ll find all the post links in the kick-off post here.a Rafflecopter giveaway
Last, here are the prizes again if you need a refresher! In my next post, I get to share all the winners of the daily giveaways and the grand prize drawing. I’m excited!
Blendtec Designer 625 with Wildside+ jar and Twister jar—this is our grand prize! It’s sponsored by the generous folks at Blendtec. The winner even gets to choose the color of their high-speed blender/all-in-one appliance—cool!
- 16-ounces almond butter (see notes)
- 2 cups pumpkin butter (homemade or ready-made)
- 4 eggs (see notes for substitutions)
- 1 tsp vanilla extract
- 1 ½ tsp baking soda
- Preheat oven to 375F and prepare muffin tins (by greasing them or adding paper or foil muffin liners).
- In a large mixing bowl, add all ingredients. Using hand mixer, mix ingredients until blended and creamy.
- Spoon batter into muffin tins until each is almost full.
- Bake for about 15 minutes. Test doneness with toothpick.
- Cool for about 15 minutes before eating.
I believe you can use any fruit butter in combination with any nut butter, peanut butter, or possibly even Sunbutter in this recipe if you consider the flavor combinations.
Flax gel eggs (4 tablespoons finely ground flaxseed mixed with ⅔ cup water and allowed to gel) were used in the original recipe successfully so you should be able to use them here. However, also add 1 tsp apple cider vinegar to the recipe I using flax gel eggs. I was able to omit that in my recipe, but it will be needed for a flax gel version.
Adapted from Sneaky Chocolate Peanut Butter Muffins from ChaCha's Gluten-Free Kitchen.