Banana Protein Muffins

We’ve all heard the saying “breakfast is the most important meal of the day.” I wholeheartedly agree with the fact that we should all be striving to get some sort of nourishment in the morning before getting our days started. However, I’m not always the best at getting up early enough to make myself a full breakfast. That’s why I appreciate batch cook recipes that make it easier to eat something healthy even when I’m on the go.

Muffins for breakfast

Muffins for breakfast is not a new concept by any means. But with this recipe, you are getting in some good healthy fats from the eggs and coconut oil, protein from the protein powder, and fiber from coconut flour and banana. I love this simple recipe because the possibilities to swap out ingredients are endless. In the past, I’ve used pumpkin puree in lieu of bananas. I’ve swapped the chocolate chips out for in-season berries like blueberries. I’ve used cassava flour instead of coconut flour. You get my drift.

If you are looking for a grab-and-go, high-protein, gluten-free, dairy-free satiating breakfast (or snack idea) then this one is for you!

Banana Protein Muffins

Ingredients

(Servings: 24 muffins)

You will need:

• 5 medium ripe bananas
• 3 organic pasture-raised eggs
• 4 tablespoons of local honey
• 6 tablespoons of coconut oil
• 1.5 cups of protein powder. I use PurePaleo by Designs For Health
• 1 cup of coconut flour
• 2 tsp of baking soda
• 2 tsp of baking powder
• 1 tbsp of cinnamon powder (or more if you like 😉)
• A pinch of Celtic sea salt
• 1 cup of lily’s dark chocolate chips

If you prefer to keep this recipe vegan, you can:

• Swap the eggs for flax eggs (3 tbsp of flax meal + 6 tbsp of filtered water)
• Swap the local honey for maple syrup or monk fruit

Directions

All you’ll need to do is:

1. Preheat the oven to 350 degrees Fahrenheit and prepare 2 lined muffin tins.
2. In a bowl, mash bananas until smooth. Stir in your eggs, honey, and coconut oil until combined.
3. Add in coconut flour, protein powder, baking powder, baking soda, and cinnamon. Stir until combined.
4. Add about 3/4 cup of your chocolate chips to the mix and stir until combined.
5. Pour batter into cups. Now sprinkle the rest of your chocolate chips on top of the muffins along with a sprinkle of sea salt and cinnamon.
6. Bake muffins forBake muffins for 20 minutes and a toothpick comes out clean when inserted in the center of the muffin

Macronutrients (per muffin):

• 7g of protein
• 10 net carbs
• 7g of healthy fats

That’s it, y’all! If you found this recipe helpful, please let me know in the comments below. And feel free to request any other healthy recipes so I can add them to the blog in the future!

In health and wellness,

Aden Dawit, NTP