Flourless Banana Muffins

Alert! We had a big dessert emergency over here last night. It was late (meaning 9:30) and I was starving for some baked goods. We were deep in the throes of some serious trash TV (Oh, Couples Therapy why did we watch you? Oh, yes, for Nikki and Juan Pablo because we just can't stop. Did you know that Nikki is my sister's friend? Yes, she spent many nights in our home as a little kid, played on sports teams with her, etc. So as much as I do not endorse The Bachelor or its process, the hometown connection is just too strong of a pull, and I continue to follow them). Anyway, as I was watching Juan Pablo make more excuses for his lack of commitment, I was kicking myself for not baking some brownies early in the evening. I always have my back up stash of dark chocolate, but I needed something more substantial. I'd been meaning to try these flourless muffins all week--thinking they'd be a great healthy breakfast option for my kids. The bananas on my counter were so dead (what the recipe calls for), so it was time. These muffins just get whirled together in the blender and then require only 12 minutes of baking time, so it was in fact possible to get some fresh baked goods in my mouth stat. And then. Then. Then. Then. I remembered I had a jar of Trader Joe's Cocoa Almond Spread in the pantry (also emergency stash) to try. I am a huge huge Nutella fan, but saw this on a whim and purchased it. Now, in our house, we have something called "Nuffins". I have blogged about them before (I think), but "Nuffins" just equate to banana muffins (a recipe I usually make) that I 'frost' with Nutella. Totally to die for. Could these healthier muffins and that Trader Joe's spread pinch hit for my usual nuffins in this instance? The answer is YES. And honestly, they may have been better. Really. The muffins are dense and moist, and the spread is so much more spreadable than Nutella with a chocolate frosting consistency. To die for. I'm almost sorry I opened the jar. Almost. Bookmark this page for your next baked goods emergency.

Flourless Banana Bread Muffins - adapted from runningwithspoons.com

*Note--I am doubling proportions and giving to you this way. I made a single recipe and I got 8 very small, disc-like muffins. I think if you double and fill cups 3/4 full or slightly more, you will get 1 dozen very nice-sized muffins.

-1/2 cup almond butter (or any other nut butter)
-4 very ripe medium/large bananas
-2 eggs
-1/4 cup honey
-½ cup rolled oats
-1/2 cup cup almond flour/meal (you can use extra oats if you want, but the almond meal is awesome...use it in smoothies. They sell this at Trader Joe's, FYI, among other places)
-1/4 cup flax meal
-2 t. vanilla extract
-1 t. baking soda
-1 t. ground cinnamon

Preheat oven to 375F and spray 1 muffin tin with cooking spray (or use liners if you'd rather). Add all ingredients to a blender or food processor and blend on high until oats are broken down and batter is smooth and creamy. Fill muffin tins 3/4 full. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Frost with a chocolate spread of your choice, if you dare...or almond butter or whipped cream cheese....or eat plain. They are really delicious, and you can feel good about the healthfulness of this indulgence. Store in an air-tight container for up to a week.

Seriously, this is heaven

Nutella, you've met your match