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3 ingredient chickpea flour banana muffins that are vegan, oil-free, gluten-free, grain-free & added sugar-free! They are moist, tender, and customizable (e.g., add spices, vanilla, nuts, seeds or chocolate chips).
Table of Contents
- 3-Ingredient Vegan Gluten-Free Banana Muffins
- Recipe Benefits
- Ingredients
- Tip: Use Very Ripe Bananas
- Step by Step Instructions
- Step One: Preheat Oven & Prepare Pan
- Step Two: Make the Batter
- Step Three: Divide the Batter
- Step Four: Bake
- Step Five: Cool the Muffins
- FAQ
- Add-In Suggestions
- Ultimate Collection of Chickpea Flour Recipes
- Related Recipes
- 3 Ingredient Chickpea Flour Banana Muffins (V, GF, Oil-Free) Recipe
3-Ingredient Vegan Gluten-Free Banana Muffins
I have made many a muffin with chickpea flour. For example, these Gingerbread Muffins, Pumpkin Muffins, and Chocolate Muffins. It is hard to pick a favorite. These brand new, golden banana beauties, though, may be leading the pack.
The inspiration for these particular muffins? Minimalism at its best. Add to that my never-ending supply browning bananas on the kitchen countertop. So how about some 3-ingredient, 1 bowl, under 30 minutes (total time) muffins? Chickpea flour makes it possible, and delicious.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Grain-Free
- Gluten-Free
- Oil-free (e.g., no coconut oil, olive oil, or avocado oil)
- Nut-free (e.g., no peanut butter, almond flour, or added nuts)
- Seed-free
- Added Sugar-Free
- Fast & Easy to Make
- Frugal
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
As promised, you only need three ingredients to make the muffins. I do not include water in my ingredient count for this, or other recipes on powerhungry (I assume everyone has running water). Likewise, I do not count salt, since it is optional (but recommended, to heighten flavor).
Here is what you will need:
- Chickpea flour (also called garbanzo bean flour)
- Finely mashed, very ripe bananas
- Baking powder (certified gluten-free, as needed)
If you want to add more to the basic recipe, such as spices, vanilla extract, chocolate chips/chunks, or additional fruit (fresh or dried), I say YES, do it! Go as exuberant or minimal as you prefer. I have some suggestions in the FAQ section below if you need specific ideas.
Tip: Use Very Ripe Bananas
It is critical that you use very ripe (lots of black on the peel), super-soft and squishy bananas for this recipe to work. As bananas ripen, their starch breaks down (soft squishiness) and becomes sugar (sweetness). Starchy, not so sweet bananas = dreary, dry muffins.
I suggest freezing your ripe bananas. Once my bananas reach the super-squishy ripe stage, I peel and freeze them for my future baking recipes. When you are ready to use the frozen bananas, defrost (on the counter, or use a microwave). Do not drain off any of the liquid from the defrosted bananas (use it all).
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Preheat Oven & Prepare Pan
Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with paper or foil liners.
Step Two: Make the Batter
In a large mixing bowl, whisk the chickpea flour and baking powder until blended. Whisk in the salt (as well as any spices that you may decide to add).
Add the mashed banana and water. Stir until completely blended (no dry ingredients remain).
If you choose to add any mix-ins, now is the time to stir them into the batter.
Step Three: Divide the Batter
Divide the batter between the prepared nine lined cups of the prepared muffin tin. I like the convenience of my large, spring-handled scoop, but a regular large spoon also does the trick.
Step Four: Bake
Bake the muffins in the preheated oven for 14 to 17 minutes until light golden brown, the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
Step Five: Cool the Muffins
Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.
Muffin time!
FAQ
- How should I store the muffins? Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
- What is the texture of the muffins? The texture of the muffins is nearly identical to a muffin made with all-purpose wheat flour. They are tender, but not as moist as muffins that are made with oils or other fats (more of a bread-like texture).
- What is the taste of the muffins? The flavor of banana shines through and the taste of chickpea flour is negligible. If you like, add spices or vanilla to enhance the flavor. The muffins are not overly sweet since they depend on the sweetness of the bananas.
- Can I substitute a different flour in place of the chickpea flour? No. This recipe is specifically designed for use with chickpea flour.
- How can I make the muffins moister?
- Oil Version: Replace some or all of the water with oil or melted vegan butter.
- No-Oil Version: Replace some of the banana with cashew cream, full-fat coconut milk, or runny nut or seed butter (e.g., peanut butter, almond butter or sunflower seed butter)
- How can I make the muffins sweeter? You can add 1 to 3 tablespoons of the sweetener of your choice, such as coconut sugar, maple syrup, brown sugar, or (if you are not following a vegan diet) honey. Adding other ingredients (e.g., chocolate chips, dried fruit or fresh fruit) will also make the muffins sweeter (see ideas below).
Add-In Suggestions
The options for add-ins to these easy chickpea muffins are vast! Consider one, or a combination of several, of the following options to customize your muffins to your tastes.
- Spices: Add 1/4 to 1 teaspoon of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
- Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, apricots, cherries. blueberries, or figs.
- Fresh Fruit: Add up to 3/4 cup chopped fruit or berries to the batter. For example, blueberries, raspberries, chopped ripe (but not overripe) banana, apples, or mango. You will likely need to bake the muffins for an additional two to five minutes, depending on the moisture of the fruit and quantity added.
- Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks.
- Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
- Extracts or Zests: Add a teaspoon of vanilla or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated lime, lemon or orange zest.
- Coconut: Add up to 1/2 cup shredded or flake unsweetened coconut (toasted or un-toasted). Alternatively, sprinkle the tops of the muffins with coconut before baking.
Happy baking!
Ultimate Collection of Chickpea Flour Recipes
Chickpea flour is one of my favorite ingredients for gluten-free baking. You can see all of my chickpea flour recipes HERE. 😊
Related Recipes
3 Ingredient Chickpea Flour Banana Muffins (V, GF, Oil-Free)
Ingredients
- 1 1/3 cups chickpea flour, (sifted, if lumpy)
- 2 1/2 teaspoons baking powder, certified GF, as needed
- Optional: 1/4 teaspoon fine sea salt
- Optional: 1 teaspoon ground cinnamon
- 1 1/2 cups finely mashed, (VERY ripe bananas–super mushy!)
- 1/3 cup water
- Optional: 1 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 350F (180C). Line 9 cups of a standard size muffin pan with paper or foil liners. (Optional: spritz the interior of the liners with cooking spray to prevent sticking–see note).
- 2. In a large bowl, whisk the chickpea flour and baking powder until blended. Whisk in salt and/ or cinnamon, if using.
- 3. Add the banana, water and (optional) vanilla to the chickpea flour mixture, stirring until well-blended.
Divide batter evenly between the 9 prepared muffin cups - 4. Bake in the preheated oven for 14 to 17 minutes until tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
- 5. Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.
Video
Notes
Nutrition
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Hi Camilla, thank you so much for sharing this recipe. As I’m on Bean Protocol presently to adjust some chemicals in my body, and I have 40# of gram flour, this will be fun to make. I did want to let you know there is a section that is very confusing in the article. You say “No-Oil Version: Replace some of the banana with cashew cream, full-fat coconut milk, or runny nut or seed butter (e.g., peanut butter, almond butter or sunflower seed butter)”. That is incorrect, though, because evry one of those is a mostly-oil product. These are almost pure fat. Some of us know that but for people are looking up info on how to make this a no-oil recipe, the error is important and potentially exposes you to some liability if someone who can’t have oil follows your guidance there and then ends up wiht a gallbladder attack or whatever else. Please for the sake of everyone’s safety remove that section. Even for those of us who know our macros well, seeing a section to make something no-oil tell us suggestions that all tell us we have to add oil, is really a downer.
Thank you!
Hi Junie! I am so glad you are excited about this recipe. I am also happy to read that someone else has 40 pounds of chickpea flour (I’ve ordered it in mass amounts!).
Regarding my “No-Oil” section for optional methods for making the muffins richer (note that the original recipe does not have any added fats; the oil additions are in the optional variations): you raise some excellent points, and I’m really glad you brought them up.
You’re absolutely right that cashew cream, nut and seed butters, and coconut cream all contain a significant amount of fat. The key distinction is that these are *whole-food fat sources*, whereas cooking oils are *isolated fats*.
From a food science and nutrition standpoint, oils are produced by extracting and concentrating the lipid fraction from a food (for example, pressing olives or seeds). This removes the natural food matrix—fiber, protein, and many micronutrients—resulting in a product that is nearly 100% fat and very energy-dense.
In contrast, foods like blended cashews (cashew cream), almond butter, tahini, or coconut cream retain the structural matrix of the original ingredient (or much of it). That matrix includes not just fat, but also protein, fiber, water, and naturally occurring vitamins and minerals. This affects both how the body processes the food (digestion, satiety, glycemic response) and how it behaves in cooking.
So while these ingredients do contribute fat and richness, they’re not nutritionally or functionally equivalent to added oils—they’re better understood as whole or minimally processed foods that contain fat, rather than extracted fats themselves.
I really appreciate you bringing this up—it’s a subtle but important distinction, and such a valuable conversation to have. Cheers.
My whole family loves these! I sprinkle a little coconut sugar on top and it creates a yummy caramelized topping:)
I am so glad, Annie! Love the coconut sugar topping addition, yum! I’m definitely going to do that on my next batch.
Great! The kids love it and I love they are eating protein at breakfast. I substitute small amount of the chickpea flower with regular flower or oat or quinoa and the come out great!
What wonderful news, Hila! So glad your kiddos are enjoying these. Thanks for sharing your adaptation (adding a bit of other flours). Cheers 😊
Hi Camilla,
I am in love with this recipe. Thank you for sharing. Would you mind letting me know what to add to create a batch that is more moist?
With love from Maryland ✌🏾
Hi Indigo! I am so glad you love these! I’m a wee bit obsessed with chickpea flour, happy to share the love 😊 I get the moister part. If you check out my FAQ section, I have some specific suggestions for making these moister. Cheers. (And Hi back from Texas!)
These are delicious, but both times I’ve made them the batter was very fudge, I checked the ingredients several times, added more very ribe banana, and more water..can you tell me why, please?
Hi Rozzi! I’m sorry the batter is causing sone problems. If the batter is coming out very thick, it is most likely due to one, or both of these issues: (1) you might have too much flour. Very lightly spoon the flour into cups to measure, then level off with a knife. Even better, use a food scale to measure to the gram; and (2) the bananas need to be extremely ripe and mushy. They are providing much of the liquid for the recipe so the starches in the bananas need to be very broken down— otherwise you are adding more starch to the recipe, not liquid.
If the bananas are very ripe and super mushy, you are ending up with close to 2 cups of liquid (banana plus water) to 1 1/3 cups flour, resulting in a loose batter. Hope this helps!
I love this recipe, but I added 1/4 cup of honey and dried cranberries and currants plus sunflower seeds ,they are delicious
That sounds heavenly, Barb!
I love your recipes, I’m 75 yrs and m9st of the time I can’t remember my recipes that ere in my head. lol So I go on line and get them ,as I start them my memory comes and I make them My own, I’ve been baking with lentils ,beans and vegetables most of my child rearing years.
I love that, Barb 🙂
What is 1.33 cup!?!?
Hi Gaybreal,
Thanks, I’ve corrected that (the recipe card software converted to decimals). .33 is the decimal expression of 1/3. Cheers.
Oops I mean chopped dates!
😊
These turned out really well. They were moist and tasted delicious. I did add 2 chapped dates soaked in 60ml of water + 15ml of oil (to make up the 75ml of water), plus 70% dark chocolate pieces and cinnamon and it wasn’t too sweet, it was just right. I will definitely make again and will try adding peanut butter. Thanks for a great and simple recipe.
Oh good heavens, dates + chocolate + cinnamon sounds like pure heaven to me, Dawn! Yum! I am so glad you like the recipe! ooh, and yes, adding some peanut butter is a great way to go. Thanks so much for stopping by to leave your comments, I appreciate it!
Mine came out moist and delicious. I added apricot preserves for sweetness and tang. I loved them. Im always looking for sweet minimal ingredient easy to make treats that are uber healthy as i try to maintain an active healthy lifestyle. But i miss my swwet treats!! This are perfect with some milk or my dandy blend coffee substitute. Thank you
Michelle, I am so glad these muffins work so well for you! The apricot preserves addition sounds perfect to me 🙂
I used bananas that were almost completely brown on the peel except but not putrid 🙂 the banana mush was really sweet, but I find adding a small amount of sweetener for banana – sweetened baked goods makes a big difference in the flavor, so I added 1 tablespoon of maple syrup. I also used the recipe as a base, as you suggest an added in some chopped toasted pecans, the remains of a dark chocolate bar, finely chopped, and a teaspoon of vanilla paste. Super muffins! They are more dense than traditional, fluffy muffins, but I prefer that anyway, because they are more filling, and they also don’t crumble, which is great since I’m usually grabbing one of these on the run out the door. I will make these again with other combinations, but the chocolate and pecan version may stay as my favorite.
Chocolate pecan and vanilla sounds like a great trio of add-ins, Sasha! Thank you for sharing, I’m so glad you like the muffins!
How long would I bake these using a mini muffin pan (24 cavities)?
Hi Natalia,
I would start checking at 8 minutes, but probably in the 10 minute range.
Don’t let the chickpea flour fool you 😉 I made a small batch of these this morning and am super surprised. The mix tasted a lot like the chickpea flour and honestly not nice, I didn’t even lick the spoon or bowl 🙁 But after baking that taste is completely gone, only banana and cinnamon, yum! Plus the mix is super fluffy. I will surely be making this again and look forward to testing it with add ins.
So glad you like the recipe, Heidi! And yes, thanks for warning others about the raw taste (very chickpea! But as you note, not so after baking). Cheers!
Spectacular muffins. Sooo good. I used Bobs Mill gluten free all purpose baking flour which is basically chick pea flour and mini chocolate chips. I added a bit of swerve brown sugar but it really didn’t need it. I’m going to try these without any adds next time. They will be a staple in my home. Thank you for your recipe.
Hooray, so glad you like the muffins, Christine! And thank for sharing that they worked with BRM GF flour blend. Cheers.
Hi Camilla, the muffins are delicious and a big success . Want to make these muffins into cookie or scone with the same ingredients, do you have any ideas ? Thank you.
That’s great Janice, glad you like the muffins! I think you could scoop (cookie scoop or 1/4 cup size scoop for “scones”) onto a parchment lined baking sheet. Bake the cookies for 8 to 10 minutes (-ish) until browned and just set, about 115 to 18 minutes for the scones.
Loved these!! So easy to make, very cake-like in texture. On regular rotation now in our household.
That’s wonderful, Renee!
Simply fantastic
So happy you like the recipe, Danielle, thanks for taking the time to post (much appreciated :))
Really want to try this recipe but how do I measure 1.33 cups?? Is there a weight equivalent somewhere? Otherwise your recipes look great….. glen
Hi Glen,
.33 is 1/3. So 1 and 1/3 cups. You can measure with measuring cups or weigh (see the metric conversion, it is at the bottom of the ingredients–standard US or metric, the latter shows the grams). I put the amounts in decimal to allow for scaling in the recipe card (in case one wants to double or triple the recipe. It does not convert 1 and 1/3 or 1 1/3 properly). Cheers.
Oh great…. Thank you! I should have realised it meant 1/3 cup!! And I hadn’t picked up on the metric conversion button….Thank you for prompt and helpful reply….glen
You are so welcome, Glen! I know, the metric button is less than obvious (it needs to have a blinkingg button :)). Cheers.
Really want to try this recipe! But I only have a 6 cup muffin pan. Is it possible to use this instead of a standard 12 cup?
Hi Saffy! Here are two solutions: (1) Halve the recipe ingredients to make six muffins; (2) bake six muffins at a time with the following adaptation: leave out the baking powder when you mix the batter. Divide the batter equally into two bowls. Add HALF of the baking powder to one of the bowls. Bake six muffins with that batter. When those muffins are done baking, add the remaking baking powder to the other bowl and bake the remaining six muffins.
Thank you so much, Camilla for your response and clever solutions! I am super excited to make these this weekend 🙂
Welcome, Saffy 😉
Hi Camilla
I’m wondering if I can use roasted chick pea flour. do you think it’ll work in muffins? Please advise.
I buy a lot of roasted chick peas, for snacks and use in other recipes
Kind regards
Rana
Hi Rana,
Yes! You can definitely use roasted chickpea flour. That will be delicious! 🙂
Hello, I’ve made these few times, they are amazing, I didn’t see iron content per muffin, would you know how much it has? Thank you!
That’s great, Harley, glad these are a success in your kitchen! As for iron: added! It is 1 mg per muffin.
Adore these muffins!!! Thank you for the recipe. These are definitely going to become a regular in our household!
Super yay!!! So glad they were a success, Jacqui!!! 🙂
These muffins were very delicious. I substituted applesauce for the bannana. I added lots of cinnomen and ginger. My husband enjoyed them too.
I am so glad that you and your husband like them, April!
Good day.
Could I make these into strawberry flavour instead by using strawberry purée please?
Hi Cali,
Ooh, that sounds intriguing…I think it would be worth trying. Quick note, though: strawberry puree does not add a whole lot of flavor to baked recipes, like cakes and muffins, in general, because of the high water content. It will also be far less sweet than ripe bananas. For a more concentrated flavor, you could roast the strawberries and then puree, or cook them down on the stovetop.
Hello
Is it possible to use carrots instead of the bananas?
Hi Cali,
Cooked pureed carrots will probably work. They will not be as sweet, you might want to add a little but of sweetener.
I was skeptical but these were quite fluffy, did not taste like beans and so delicious. This is now my go-to banana muffin recipe. I did add a few golden raisins for a little added sweetness! Thank you!
Hi Jean, hooray, I am so glad these humble muffins convinced you :-). The addition of golden raisins sounds perfect to me.
These muffins are ridiculously good! I baked them in a silicone muffin top pan so I can reheat them in the toaster. Delicious, and the smell is heavenly.
Yippee! So happy to know you like them, Cyndi!
Hi Camilla, would you please tell me the measurement of banana in grams and thank you.
Hi Janice,
About 600 grams.
OUTSTANDING. I add nutmeg and vanilla, as well as a slice of ripe banana on top before baking. So easy and good.
Hi Camilla, these are the BEST! I love that it’s only 3 ingredients (easy to remember quantities) but I can change the recipe with chocolate chips, cinnamon, nuts, and vanilla. I’m going to try blueberries soon. Thanks!
Well, I’ve no idea what I’ve done wrong. My muffins taste soapy, like the baking powder hasn’t fully fizzed. It was sieved through the Gram flour twice with the ground cinnamon, and I used slightly less ( 2 tsp’s – 10ml) than the intended amount for the recipe.
Just a thought, can you tell me whether your cups are the American Cup or English Cup? American Cup sizes are slightly smaller than English cups. (If you had the measurements you use in grams and millilitres, I could try again).
I used the American Cup size, as closest to the amount for the weight of the Gram flour in the recipe.
Hi David,
The soapy flavor you describe— I am almost 100% certain that you used baking SODA (bicarbonate of soda) instead of baking POWDER. Two teaspoons of baking soda would create an awful flavor.
I am in America, so definitely American cups. I hope you give these another try David, with baking powder!
Hi Camilla, Ijust baked mine muffins, they are delicious. I added dried apricots. Thank you very much for the recipe. Pity I can’t add the picture.
Ooh, that sounds wonderful Anitra!
Hi Camilla, baked them just now, came out so delicious and great. Replaced some cocoa powder with the chickpea flour, added a dried prune in the middle and a big success. Thank you.
That sounds brilliant and so delicious, Janice! Ooh, I love prunes, too–what a great idea to add some fruity sweetness!
These are delicious! I am so happy to have found your website. Really nice to actually be able to eat everything you make. I can no longer have gluten, dairy or eggs. I feel a lot better now but I’m missing bread and treats. Your website is such a great resource. I made these muffins today and am so impressed with the texture. I did use half oil and half water and I omitted the sugar as I have to cut out sugar for a few months as I heal. But they are still great without sugar! I did not have muffin pan liners, so I greased the pan with oil and they came right out. I can’t wait to try another of your recipes. They are very clever. I’m impressed! I’m 60, I’ve been cooking and baking for years and I love seeing how you have put these recipes together.
Hi Michele! I am so happy you have found my website, too! 🙂 I am glad you have already made the recipe your own, too. I was not sure about the sugar reference–there is no added sugar in the recipe. But it does not matter :). Thank you SO much for your generous and kind words. (Also, I am so glad you are feeling better with the changes in your diet!)
One more amazing recipe.
Would you be able to remove my comment ‘template’?
I am wondering if this is the reason I am not receiving your emails since last year.
I have subscribed twice since then but I still do not receive emails.
I found this recipe today (May 21) on Google news!
Thanks so much ????
Hi Begum! I am thrilled that you like this recipe, yay!
Oh no, so sorry you are not receiving the newsletter. Have you checked your promotions or spam folders? I know that when I subscribed to some other blogs, the newsletters did not get sent to my primary folder until I whitelisted the emails (I googled how to whitelist emails. It’s easy and only takes about 20 seconds). Once whitelisted, the emails will not go to spam. 🙂
I love the simplicity of this muffin but don’t use bananas. Is there something i can substitute?
thanks.
Hi Jacquie! Yes, applesauce or pumpkin will work. Or any other fruit puree. If using either of those, you may want to add a smidge of sweetener since they are not sweet like bananas. Also, with the pumpkin: it is thicker, so it is best to use some water or milk, in combination with the pumpkin puree, to replace the full amount of bananas in the recipe. Otherwise it will be a bit too dense.
Yum yum yum! Easy, few ingredients, GF!!! I included walnuts, apple, cinnamon and vanilla. Delightfully delicious! Thank you
I am so happy to hear it, Beth!!! Your additions sound so yummy.
These are so good and fluffy! And super simple to make; perfect for days when you want banana bread but don’t want to fuss around with too many ingredients. You come up with the greatest recipes, Camilla, and love that they happen to be healthy, vegan and gluten free. Thank you ????
You are so welcome, Emily, I am glad these were a success! I know just what you mean about not wanting to have to fuss with a slew of ingredients–nice to be able to pull something together with minimal effort and clean-up 🙂
DELISH!!! I added nutmeg and topped with some chopped nuts. These are going in the regular rotation. Thanks!
Ooh, that sounds good, Mia! Glad you liked these 🙂
Came out PERFECT! So easy. Second batch, with chocolate chips is in the oven. Thank you for your easy grain free recipes!
You are very welcome, Cher!
My husband liked them. I added vanilla, cinnamon and raisins.
Nice and moist.
I love your website, share it with friends, and continue to enjoy your recipes. THANK YOU.
I am so glad that these were a success, Marie-Jeanne! Many thanks for sharing my site, and trying the recipes! 🙂
Easy and excellent!! I added walnuts, Craisins, and orange zest, and they are simply delish. With foil cupcake liners, the muffins pop out of the liners easily. I’ve made quite a few of your recipes, but my two favorites are Chocolate Chickpea Flour Banana Bread and Chickpea Flour Flax Sandwich Bread, both of which I always keep in slices between parchment paper in my freezer. This recipe is a new favorite… so good and quick. I thank you so much for your hard work and great, original recipes!
ooh, thank for sharing regarding the foil liners, Denise! I need to keep some of those on hand (I have plain paper ones). Further thanks for your bread-freezing tips 🙂 Your muffins additions sound delicious!!! I could not be happier to hear that you are enjoying the recipes. Cheers!
LOVE these! I put a blob of natural peanut butter in the middle of each muffin and added vanilla. Amazing!
Ooh, great idea with the blob of peanut butter, Maia! I am so pleased that you and the family like these 🙂
These are fantastic! I made them for my 3 year old, but my husband and I have been eating them too! I added some finely chopped dark chocolate (leftover from Christmas) . So easy and delicious!
I am so happy to hear that these were a hit with the whole family, Celmira!