I’m late with this post as I was actually still working on my recipe for gluten-free Flourless Magical Muffins 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 gluten-free Flourless Magical Muffins first!
Gluten-Free Flourless Magical Muffins from Gluten Free Easily
I’m absolutely thrilled to be sharing these amazing gluten-free 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:
~ Almond Banana Carrot (ABC) Muffins,
~ Best Gluten-Free Corn Muffins, and
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 giveawayAnd now … final drum rollllllll … the …
Grand Prize Giveaway (1 winner for each)
UPDATE: This giveaway is now closed.
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!
1/2 gallon Hidden Springs Vermont organic maple syrup,
USA Bakeware 12-cup muffin pan,
Kettle & Fire bone broth (thanks to the folks at Kettle & Fire!),
5-lb bag of Honeyville almond flour,
Paderno World Cuisine vegetable slicer/spiralizer,
Crockpot casserole slow cooker,
Instant Pot pressure cooker, and
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!
Gluten-Free Flourless Magical Muffins Recipe
Gluten-Free Flourless Magical Muffins
These gluten-free flourless, 5-ingredient muffins are simply amazing! They're not only gluten-free but also dairy free and paleo friendly.
Ingredients
- 16-ounces almond butter (see notes)
- 2 cups pumpkin butter (homemade] or [ready-made; or another fruit butter, like apple butter)
- 4 eggs (see notes for substitutions)
- 1 tsp vanilla extract] (I use [homemade)
- 1 ½ tsp baking soda
Instructions
- 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.
Notes
Recipe makes 18 muffins.
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 2/3 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 if 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.
Originally published April 15, 2016; updated November 9, 2017.
Susan Mulder says
I am going to make these for sure!! I love easy and I love that I have all of this sitting in my pantry right now!! I am a marmalade nut-would this work with marmalade? Or, do you have a marmalade muffin recipe already??
Shirley Braden says
Hey Susan–So glad you’re joining in MMM, even if it is at the last moment! As far as marmalade, I’m thinking that it’s about the same as fruit butter as far as thickness goes. I’m not sure how the citrus and nut butter flavor combo will work, but my advice is to go for it! Please report back, of course, and thanks for all the kind words on MMM and gfe. 🙂
Shirley
Susan Mulder says
Thanks for the quick reply!! I will see what I can come up with!
[email protected] says
I love Kelly’s book!! And your idea of cashew and peach sounds amazing…i don;t usually see butters in the stores, I will have to pay closer attention!! Come to think of it, I don;t really even know the difference between jams and butters!! Thanks Shirley!
Carole Hegg says
I LOVE RECIPES THAT ALLOW YOU TO EAT SOME NOW AND FREEZE SOME FOR LATER. BEFORE I WAS GF AND DF I WOULD MAKE RECIPES FOR LARGER AMOUNTS. ESPECIALLY LOVED MAKING BREADS IN 2 LOAVES. I HAVE ENJOYED RECEIVING ALL OF YOUR RECIPES, SHIRLEY. THANK YOU!!!!!
Stephanie says
Oh Shirley, I can’t wait to make these with the abundance of last year’s apple butter that I still have. I love simple and I love that it makes 18 muffins! Thanks for all you do for the GF community 🙂
Kathryn says
Just looking at your beautiful photo I thought our muffins were “related”! What a yummy combination you’ve created. I’ve just started the Whole 30 which means no baked goods this month so I’ll have to wait to bake. I think I’ll try pear butter and cashew butter that first week of May! Thank you friend.
Debbie says
It is exciting to see all the wonderful flavors and variety of muffins. I love them all! We should have ‘bread’ recipe month, too. Although it might work with some of these recipes.
Andrea Wyckoff says
This is such a brilliant muffin recipe idea! I can tell just by looking at these golden flourless muffins that I will love them!
Shirley Braden says
Thanks, Andrea! I’m glad that I took Kathryn’s idea and went just a little bit further. 😉 I think you will love them when you make them!
Shirley
Nancy says
So many great muffins, so little time! Traveling to South America soon for 2 months, with minimal cooking facilities but look forward to trying many of these on our return home. Thanks for the great assortment, and love that there are so many grain free options!
Shirley Braden says
Nancy–I so love hearing about all your travels!! Each time you return home from one of your adventures where there are limited cooking facilities, you must have a blast cooking again. Absence makes the baking heart grow fonder. 😉 I agree on loving all the grain-free options this MMM, too!
Shirley
Denise M says
I am sorry to see the end of the Muffin Madness but this one looks like a great and “magical” recipe to end on
Shirley Braden says
Denise–March Muffin Madness was a ton of fun, wasn’t it? 🙂 Thanks so much for the comment on these muffins! I hope you’ll give them a try! 🙂
Shirley
Michelle P says
This recipe is short and sounds easy. Right up my ally. Now if only I could try it egg free that would be great. I will have to try and report back.
Shirley Braden says
Michelle–Did you see the notes in the recipe on making it egg free? Since Kathryn already did that with her original recipe, I’m almost certain it will work with this one! 🙂
Shirley
Linda says
That is amazing that they turned out like that. I never would have thought it. I guess using almond butter is similar to using almond flour. I’m going to have to play around with the idea!
Shirley Braden says
Linda–It IS amazing! They are amazing! The texture of these muffins is very different than if one had used almond flour–far better actually! Several readers have made versions using apple butter and peanut butter or almond butter and absolutely loved them. One of them used egg whites vs eggs. So I’ll be interested to hear about your experimenting! 🙂
Shirley
Meridee says
Really excited about these flourless muffins….and also the recipe for pumpkin butter,,YUM
Shirley Braden says
Meridee–I really hope you enjoy both if you get to make them! 🙂
Shirley
Eileen says
These look amazing!
Shirley Braden says
Thanks, Eileen! I do think they’re pretty amazing! 🙂
Shirley
Darlene Schrag says
I definitely will try these. And so healthy too. First have to do the pumpkin butter (tomorrow) so I can make the muffins on Friday……Thanks for the inspiration.
Shirley Braden says
Hi Darlene–I hope you got to make these and that they turned out well for you! I love both the pumpkin butter and the muffins. 🙂 Some readers have already made them using apple butter instead of pumpkin butter and loved them, too.
Shirley
Kat says
I love making muffins and freezing for a quick snack on the go.
Shirley Braden says
Hi Kat–When a recipe makes 18 muffins, it is ideal for freezing! 🙂
Shirley
Linda says
Super yum, Shirley! Would you believe I was dreaming about muffins like this last night? Like these, only with a tablespoon or so of coconut flour. Magical, indeed.
Shirley Braden says
Hey Linda–Some of the best recipes comes from dreams! 😉 Interestingly enough I did wonder if a little bit of coconut flour might be needed in this recipe, but the magic happened without it this time. 🙂
Shirley
Patricia says
Muffins look yummy and I would love to win the Paleo Eats book
Shirley Braden says
Thanks, Patricia! I’m glad you won another terrific cookbook in MMM. 🙂
Shirley
Jen says
The peach butter combo sounds divine!
Shirley Braden says
I know, right? I have peaches in the freezer, Jen. 😉 Congrats on winning some great prizes in MMM!
Shirley
Jodi says
I need the blender to make the almond butter to make this delicious recipe!
Shirley Braden says
Hi Jodi–Sorry you didn’t win, but thanks for taking part in MMM! 🙂
Shirley
Susan Mulder says
I just made a batch of the Flourless Magical Muffins with Apple butter and almond butter-fantastic! I used egg whites only and added chunks of Apple and was delighted with the results. I can’t wait to change it up and try marmalade!!
Shirley Braden says
Hi Susan–Thank you for taking the time to share your success with your apple butter, almond butter, apple chunks, and egg whites version! Another reader saw your comment on FB and made an apple butter/peanut butter version with apple chunks that she loved! Yay! I’m so curious how the marmalade version will turn out. 😉
Shirley
swathi says
Gluten free flourless muffins looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Shirley Braden says
Hi Swathi–Thanks! I think you’d be really surprised by these. 🙂 Thanks for all the H&S <3!
Shirley
April J Harris says
Shirley, these Magical Muffins sound amazing. I love that they only have five ingredients and they look so good! The pumpkin and almond butter would add such lovely flavour. Sharing. Thank you for being a part of our Hearth and Soul Hop.
Shirley Braden says
April–I have to admit that these are beyond amazing. I can’t wait to make them again! Readers have already had wonderful success with an apple butter and almond butter and/or peanut butter combo. Love it when a recipe will work like that! Always <3 being part of H&S! 🙂
Shirley
Tara Pantera says
These are compliant with my whole 30 if I can nix all of the sugar from the butter…what if I just used pumpkin puree? I would think that the consistency would be the same? Maybe I’ll add some maple syrup or something (not much, so I don’t change the consistency)….Man, these look too easy and they look like real muffins. I’m trying it anyway…
Shirley Braden says
Tara–If you make the muffins using my pumpkin butter recipe (which I linked to), that’s made using honey or maple syrup. If you want to use pumpkin puree, I suggest that you click on the Sneaky Chocolate Peanut Butter Muffins recipe in the post and sub pumpkin puree for the butternut squash. Let us know how it works out for you! I think you will be amazed, but you do have to get the proportions right to create a magical muffin. 😉
Shirley
Tara Pantera says
Omg, I just went down the rabbit hole clicking on links….”Oooooh, pumpkin butter!” “Omg, pumpkin pecan pie!” “Oooooh, muffins!” LOL…thanks!
Shirley Braden says
Hehe! I love that Tara! Happy gfe recipe making! 🙂
Raia says
I make nut-butter muffins all the time, but I never thought to pair pumpkin puree with it! Gonna have to give it a try. 🙂 Thanks so much for sharing them at Savoring Saturdays, Shirley! 🙂
Shirley Braden says
Hi Raia–I actually didn’t use pumpkin puree. I used pumpkin butter, which, of course, is quite different. The original recipe I adapted used butternut squash puree and then added sweetener, so I’m sure that pumpkin puree could be used, but sweetener would have to be added and the results are going to be a little different.
Shirley