You Heart What You Eat: Gluten-free nut butter banana chocolate chip muffins | SteamboatToday.com

You Heart What You Eat: Gluten-free nut butter banana chocolate chip muffins

Tera Johnson-Swartz

Explore's food contributor Tera Johnson-Swartz says this recipe for Gluten Free Nut Butter Banana Chocolate Chip Muffins has a minimal amount of sugar but is packed with flavor and protein. And is definitely a treat is worth putting into the menu rotation.

— I love it when people introduce me to a healthy recipe I didn't even know existed. And being in Steamboat, I've become connected with equally health-conscious mamas like myself who are on a mission to find the perfect replacement for an otherwise unhealthy dish or snack.

These muffins were given to me recently (as in a couple weeks ago) by a friend with a busy-body toddler who, like my own children, is smitten by the breakfast muffin monster. She made these during a rather hectic morning with four kiddos at her feet and didn't even break a sweat. I knew this was the recipe for me, and the day after Halloween, I made it myself to find that, yes, 15 minutes to salvation was possible.

This treat, which contains a minimal amount of sugar but is packed with flavor and protein, is worth putting into your menu rotation. You need a blender and probably already have all the ingredients in your pantry. Just a note though — you don't have to use a nut butter if someone in your family has allergies. A seed butter that has similar or surpassing flavor will do just fine. Give these mini-muffins of joy their due sample. I'm pretty certain you'll fall in love.

Gluten Free Nut Butter Banana Chocolate Chip Muffins

• 1 ripe banana

• 1 egg


• 1⁄2 cup nut or seed butter of choice (we love Sunflower Butter)


Recommended Stories For You

• 1 tbs. honey

• 1 tbs. (yes, tablespoon) of vanilla


• 1⁄4 tsp. baking soda

• 
pinch of salt


• 1⁄2 cup mini chocolate chips (or carao chips)

Preheat your oven to 415 degrees and spray or grease your mini muffin tray. In a blender, place all the above ingredients with the exception of the chocolate chips and blend to a battery consistency.

Hand stir in most of the mini chocolate chips and spoon into your muffin tray. We got about 18 mini muffins from this recipe. Then, sprinkle a few of the remaining chips onto the tops of the muffins and bake for eight to nine minutes. Remove, slightly cool and enjoy

You Heart What You Eat is a weekly blog offering a twist of healthy alternative tips and recipes for some of our most coveted comfort foods. From decadent desserts to main dish favorites, you'll surely look forward to our next edition. Questions or suggestions you'd like included in one of our future blogs should be directed to Tera Johnson-Swartz via email at terajohnsonswartz@gmail.com.

Tera Johnson-Swartz is a mommy first, but also enjoys working one of her many, many side gigs, be it freelance writing, music, massage therapy, independent childbirth, lactation or health educating. She is eternally grateful she is able to follow her passion each and every day, loves her supporting husband and their two young children and couldn’t imagine living a better life outside the city limits of Steamboat Springs.