In my journey to clean up my diet the biggest challenge has been what to eat for breakfast. Unfortunately I am allergic to avocado and so that cuts out a lot of options as a vegetarian (technically I am a pescatarian but I only eat about 3 kinds of fish and when I do eat fish it’s quite rare; I’ve never been a big fan of seafood). The other issue I have is that I don’t like eggs. I know, I am a very picky eater and a lot of that has to do with having a highly sensitive stomach. I will eat eggs if it’s part of the recipe, but that’s about the only time it happens. So, having a healthy, filling breakfast that fits my needs has been pretty illusive.
Then I found this recipe online through the Yummly app! I think this is my new favorite app, and I’m not a big app person. It was titled 5 Minute Muffins which caught my attention, but I’ve made them 3 times now and it’s definitely taken me longer than that. The cool thing is you just throw everything in your blender and then pour them into the muffin cups (I recommend using those, the one time I just used the muffin tin it was a disaster).
My variation on these is that I have to bake them about 10 minutes longer than the recipe says (& I have an oven thermometer so I know that my oven is at the right temperature). This time around I made my own almond butter by just throwing a cup of raw almonds in my Vitamix and then added about 3 Tablespoons of Hempseed Oil to bind the almonds into a butter. After I did that I followed the recipe below and then sprinkled some Unsweetened Coconut Flakes on the top before throwing them in the oven.
These are really easy to make, taste great, have barely any clean up, and keep you pretty full.
Paleo, Gluten Free, Grain Free Mini Muffins Made With Bananas
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Nutritional Information: Calories: 165 Fat: 11g Carbs: 13g Protein: 6g
Serves: 24 mini muffins or 12 large muffins
Ingredients
1 cup nut butter
2 medium sized bananas or approx. ⅔ cup of smashed bananas (The more ripe, the sweeter!)
2 large eggs
1 teaspoon vanilla
2 tablespoons of raw honey (or other sweeteners such as maple syrup, stevia, etc.)
½ teaspoon baking soda
1 teaspoon apple cider vinegar
Toppings: dehydrated unsweetened coconut flakes, raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you can think of.
Instructions
Preheat oven to 375º degrees F.
Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
Blend until well mixed.
Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
Add additional toppings of your choice to each muffin and lightly stir into each cup
Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.
thedarkestshadeofgreen.wordpress.com 