Kelly’s Clean-AF Gluten-Free Banana Chia Seed & Sliced Almonds Flourless Blender Muffins a.k.a. You-Know-You’re-In-For-A-Real-Treat-When-You’d-Take-These-Babes-Over-A-Givenchy-Bag-Let-Me-Explain!

Kelly’s Clean-AF Gluten-Free Banana Chia Seed & Sliced Almonds Flourless Blender Muffins a.k.a. You-Know-You’re-In-For-A-Real-Treat-When-You’d-Take-These-Babes-Over-A-Givenchy-Bag-Let-Me-Explain!

Hi munchkins!!!

<3 <3

HAPPY MONDAY! (Sorry, I had to remind you…)

CURRENT SITCH IN MY KITCH (Well, rather, the sitch at 6:00AM, but ya know!): Oh yes… a MUFFIN in only five minutesNeed a quick fix for that sweet tooth craving?! Here’s a quickie to achieve & satisfy that sweet desire all in less than 5 minutes of prep, WITHOUT THE GUILT AFTERWARD & WELL…

BANANA CHIA & SLICED ALMONDS FLOURLESS MUFFINS!!! Admit you’re tripping. NOW. Admit it NOW.

I KNOW, I did not think it was possible to achieve this either.

To create a muffin, IN LESS THAN FIVE MINUTES, in a blender...

a.k.a. to create beautifulness, in a jiffy, WITHOUT HAVING TO WORK ‘DEM ARMS TO WHISK AWAY? I know… seems too freaking good to be true. But it ain’t. Listen up.

OH, Ingredients, you ask? AH. CLEAN & HEALTHY-AF. Here, I’ll give you a lil’ hint, or two, or three:

Nut butter!!!! (I used ½ cup of store-bought almond butter & ½ cup of my homemade one! But we’ll talk about that later!)

RIPE-AF BANANANANANAS!

Eggs!

Vanilla FOR DAYS!

Raw organic coconut flower syrup (A NEW DISCOVERY OF MINE & WOAH! IF YOU IN LOVE WITH ‘DA COCO, you’re gonna FREAK!). We’ll discuss her soon!

Apple cider vinegar!

CHIA SEEDS FOR DAYS!

& SLICED ORGANIC ALMONDS.

ZOMFG.

Can you taste them through your screen yet?! I mean, really, don’t you just want to DIVE INTO THESE JEWELS? YEP, totally just equated these muffins with jewellery… THAT’S JUST HOW GOOD THEY ARE!!!!

Ladies & gents, I present you with Kelly’s Clean-AF Gluten-Free Banana Chia Seed & Sliced Almonds Flourless Blender Muffins a.k.a. You-Know-You’re-In-For-A-Real-Treat-When-You’d-Take-These-Babes-Over-A-Givenchy-Bag-Let-Me-Explain!

What’s ALSO awesome about these babes is the versatility & creativity of catering it towards YOUR TASTEBUDS A.K.A. WHAT YOUR TUMMIES DESIRE! You can play around with the nut butter, OR ADD MORE THAN ONE & you can totally play around with the extracts & toppings!

Don’t like vanilla? Sub it for maple or almond!

Don’t like chia seeds or almonds? (YOU CRAY-CRAY), but sub ‘em for some flaxseed meal & walnuts!

BASICALLY, THE POSSIBILITIES ARE ENDLESS. You just need a little imagination (or CALL ME to get inspired!).

Before we get into the nitty-gritty, I just want to talk to you munchkins about MY NEW DISCOVERY THAT I MENTIONED ABOVE, yeah, THE COCONUT FLOWER SYRUP!  WOW!!!!!!

So, low & behold, of course, I was at the organic supermarket the other day (WHEN AM I NOT? I’M LEGIT BESTIES WITH EVERYONE THERE! LAWLZ, #no shame!!!) & I found this babe sitting on the shelf, waiting to be picked up, if you catch my drift! Of course, the word COCONUT ENTICED ME & there I was, not knowing that I’d be falling in love… a few minutes later (It was love at first SIGHT) ‘cause of course, I hadn’t tried her yet. BUT, THEN I TRIED HER. AND NOT ONLY WAS IT LOVE AT FIRST SIGHT, BUT IT WAS ALSO LOVE AT FIRST BITE (She’s a syrup, so I’m not sure if it qualifies as a bite or a sip, or whatnot, BUT YOU CATCH MY DRIFT!).

SO WHAT EXACTLY IS THIS, you ask? Of course, I bought her. Then brought her home to mama (ME!) & then I did my research (Just as I always do with new product finds!).

Basically, the only thing in this baby is 100% COCONUT FLOWER NECTAR. (Yes, in case you were wondering, YOU KINDA HAVE TO LIKE COCONUT TO FALL IN LOVE WITH THIS. But I mean… who doesn’t, right? She has a very, very, very COCONUT-Y TASTE).

She is unbleached & unrefined &

Basically, the perfect sweetener for cooking & baking and because she has essentially the same texture & consistency as MAPLE SYRUP, she can also act as an excellent topping for pancakes or French toast!!!!

WOW. I’m dead, guys. You don’t understand how much she enhances a baking recipe. I did not understand either. Not until I met her. Fell in love with her. Tried her. Fell in love again… (Even more!) Yes. Somehow, it was possible. I didn’t think so either, but yep!

Anyway, all this to say, PICK UP SOME OF THIS STUFF FROM YOUR LOCAL ORGANIC GROCERY STORE. YOU WON’T REGRET IT. The one I bought is Kind Island brand!

OKAY, NOW THAT YOU KNOW ALL ABOUT MY NEW DISCOVERY (which, by the way, I had ants in my pants to share with you munchkins. I don’t know what it is but I SIMPLY LOVE SHARING STUFF WITH YOU GUYS & feel like if it benefits me, why shouldn’t it benefit you too!? ALL FOR ONE, ONE FOR ALL! <3 LOVE YOU BABIES!). Kay, fine, fine. Ranting officially over. FOR NOW. Let’s get to the nitty-gritty.

My loves, YOU WILL NEED:

  • 1 cup of NUT BUTTER, of your choosing (I used ½ cup of organic raw almond butter & ½ cup of my homemade almond butter, RECIPE HERE!). FEEL FREE TO MIX IT UP BABIES, or use just one type! You can use literally ANY nut butter that satisfies your craving & makes your tummy happy. Examples? Peanut, hazelnut, pistachio, almond, macadamia OR EVEN… ½ cup of PB & ½ cup of NUTELLA, for some Reese’s-style muffins, YA DIG? All this to say, once again, that, THE POSSIBILITIES ARE ENDLESS.
  • 2 medium BANANANAS (The riper, THE SWEETER, so use them old bananas! I know you must have some… we all do!).
  • 2 large eggs!
  • 1 tsp. of pure organic vanilla extract;
  • 2 tbsp. of raw organic coconut flower syrup (Tried this out recently & it’s freaking delicious!!! IT’S THE PERFECT SUBSTITUTE FOR SWEETENER IN BAKING, but you can totally use some raw organic honey or maple syrup if you prefer! If you do not like the taste of coconut, odds are you won’t be D for the coconut syrup because it does really have that coconut-y taste, BUT WHY NOT TRY IT OUT?).
  • ½ tsp. of organic non-GMO baking powder;
  • 1 tsp. of organic apple cider vinegar (BRAGG’S FTW!).
  • ¼ cup of organic chia seeds!
  • ¼ cup of organic sliced almonds!
    • MUNCHKINS, DO NOT PANIC. If you do not have chia seeds/sliced almonds or are simply not feeling that combination, NO PROBLEM! Kelly in the Kitch always has a solution!
      • Sub the chia seeds for flax seeds, pumpkin seeds or coconut flakes!
      • Sub the sliced almonds for some crumbled walnuts or pecans or some dried chocolate chips or raisins!
      • OR THROW IN SOME CHOCO CHIPS & RAISINS as an additional topping… I mean… HOW DID I NOT THINK OF THAT? Ugh. There’s always next time & I promise you, there will be a next time. WOAH.

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Ok, now that you have a really freaking clean list of ingredients in front of you & HOPEFULLY, ALL THE INGREDIENTS LAID OUT ON YOUR COUNTERS, RIGHT. ABOUT. NOW. How to whip these babes up?

Guys… I have literally never ever, ever concocted an easier muffin recipe in my life, SO YES, IT’S MONDAY, WHICH SUCKS, BUT IT’S ALSO YOUR LUCKY DAY. It’s your “LUCKY MONDAY. Is that a thing though? Let’s make it one, ya dig?

  • Preheat your oven to 400F & line a muffin tin with liners. Set aside.
  • Place all the beautz ingredients into a blender or food processor! (EXCEPT THE TOPPINGS, A.K.A. NOT THE CHIA SEEDS/ALMONDS or any other toppings you choose!).

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  • BLEND THESE BEAUTIES UNTIL WELL MIXED & FULLY-COMBINED, basically, until you obtain a gorgeous banana-y-colored batter!

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  • Pour the batter into a MEDIUM METAL MIXING BOWL. Stir in the chia seeds & sliced almonds (or other toppings of your choosing!). Use a rubber spatula or a wooden spoon to make sure the toppings are well-integrated into your batter.

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  • ONCE YOUR BATTER IS READY & GORG-AF, pour it into the muffin liners! (I usually use an ice-cream scoop or a measuring spoon to facilitate the task, a.k.a. to actually get the batter into the liners & not all over my counter, WADDUP?).

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  • BAKE THE BABES FOR 15 MINUTES. And… well, at halfway mark, sit & stare at the oven & INHALE THE EFF OUTTA THE SMELL IN YOUR KITCH. She will probably last like 30 minutes, so really, MAKE THE BEST OF IT. Guys… I wish I could put said smell into words. BUT IT’S LEGIT IMPOSSIBLE. IT’S TOO FREAKING DELICIOUS. It’s almost as though you can taste the babes, BUT YOU CAN’T, CAUSE THEY’RE BAKING, so instead, YOU STARE. It is kinda like window-shopping. I DON’T KNOW ABOUT YOU BUT I HATE WINDOW SHOPPING. The difference between these muffins & window-shopping though is that these babies are ALREADY YOURS. You just need to be patient & you’ll be gobbling them up… whereas, that Givenchy bag I’ve been staring at every time I walk by that window… well, SHE AIN’T MINE & SHE AIN’T GOING TO BE & I CERTAINLY WON’T BE GOBBLING HER UP. Oh well.

Muffins > Givenchy

  • Once baked, allow the babies to cool in the muffin tin for about 10 minutes! (AGAIN, TOTALLY. COMPLETELY. UTTERLY. INSANELY. USELESS of me to tell you to let them cool. Nobody ever lets muffins, cookies or any other baked goods, for that matter, COOL. Like… just blow on it. AND DEVOUR. A.k.a. Do not let the temptation make you burn your tongue, BUT DO NOT WAIT TO TASTE THEM EITHER).

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  • Anywho, if you do have the resistance & actually do let them cool for 10 minutes, transfer them to a wire rack & let them cool completely (OKAY, now I’m exaggerating – If you already made it past the first cooling step, THERE IS NO CHANCE IN THIS WORLD THAT YOU ARE MAKING IT PAST THE SECOND, but whatevz. Just in case!).
  • DEVOUR THE BABES. STAT!!!

OH & FOOD PORN!!!

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Enjoy babies! Xoxo <3 <3 <3 <3



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