I love finding ways to make breakfast easy. It’s the busiest part of our day! I have to get four kiddos and one husband fed and get the day started. I am never one to cave to convenience foods though because they are often made from poor quality ingredients and are super high in sugar.
Healthy breakfast muffins have become quite a hit in our house. I play around with the ingredients a bit and the kids love it when I change them up. Sunday I bake up a batch of Healthy Breakfast Muffins and it lasts us until Friday! That was easy.
Healthy Breakfast Muffins
Ingredients:
- 4 bananas
- 3 pastured eggs
- 1/2 cup almond butter — where to find
- 1/4 cup unsulphured molasses — where to find
- 1 tsp vanilla
- 1/3 cup coconut flour — where to find
- 1/4 cup shredded coconut — where to find
- 1/2 tsp baking soda
- 1/2 tsp aluminum free baking powder — where to find
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Directions:
- Preheat oven to 350°F
- Place the bananas in a large mixing bowl and mash them with a potato masher or a fork. I like to leave them a little chunky because it leaves little banana chunks in the muffin
- Add the eggs, vanilla, molasses, and almond butter to the bananas and stir to combine
- Add dry ingredients to wet ingredients and mix it all together
- Stir in raisins any additional ingredients. We use raisins, blueberries, chocolate chips, or nuts
- Scoop into muffin cups, I use a cookie scoop because it makes it so easy
- Bake for 30 minutes, or until a toothpick inserted into the middle comes out clean
- Makes approximately 18-20 Healthy Breakfast Muffins, depending on how much of the batter you “sample” when making them
- I store them in a large Tupperware in the fridge, they last up to one week
P.S. If you want to find the best gluten free items online (best prices around, believe me I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!
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Mary
March 23, 2015 at 10:47 amWhat size muffin cups are those – we have the same kinds so I curious if the size was too.
also, where do you store the muffins and how long do they last if you don’t freeze them?
great post! thanks for sharing!
Kate
March 23, 2015 at 9:09 pmI just use the standard muffin cups. I was not even aware there were sizes. I store them in a large tupperware in the fridge.
Karen
March 26, 2015 at 12:11 pmI just mixed up a batch of these muffins, but mine are very soupy. I double checked the ingredients and can’t figure out what I did wrong. We are going out of town this weekend and I thought they would be perfect for a quick healthy breakfast. I hope they turn out.
Kate
March 26, 2015 at 12:23 pmDid you use both coconut flour and coconut flakes? Were your bananas maybe too ripe? That’s all I can think of. If they are too “soupy” try adding a little more coconut flour until its a nice batter
April Glen
March 27, 2015 at 1:46 pmGood morning, Kate. You said these were dairy free yet some people consider eggs as a part of dairy. I sent the recipe to an acquaintance of mine who's Granddaughter is most likely going to be diagnosed with Celiac's Disease and must also eat Dairy free. The child is only 12 and an extremely fussy eater and her father isn't much help as he says the food she must eat tastes like well you know… crap, so he won't eat the same foods as her. Now she believes ALL Gluten-Free and Diary Free food her mother and grandmother try to give her, she says tastes like crap. I know her father needs a large attitude adjustment but not my place. Anyways, she sent me a text saying that your recipe required 3 eggs and she used egg substitute and they didn't come out well at all, I'm sorry to say. I'm sorry I don't know what kind of egg substitute she used. She's going to keep trying different substitutes but what kind of egg substitute would you recommend for your dishes?
Kate
March 29, 2015 at 10:28 amPerfect timing for your comment! I ran out of eggs yesterday and was making these for my kids to take to a sleepover. I used chia seeds as an egg replacement. 1 Tbsp ground chia in 3 Tbsp water subs one egg in recipes. They turned out a little different than with eggs, but barely noticeable and still delicious!
Nichi
March 27, 2015 at 8:55 amThese were awesome!!! Super easy to make, perfect consistency, and make an excellent breakfast with a small smoothie and farm sausage-yummers.
I will be highlighting this recipe in an upcoming blog post!
Kate
March 29, 2015 at 10:26 amAwesome! Thanks Nichi 🙂
sam
April 4, 2015 at 7:16 amCould I use honey instead of molasses? I rarely have that on hand.
Kate
April 6, 2015 at 9:22 pmYou certainly can, you could use maple syrup too
Dawn
May 25, 2015 at 6:55 amWhat could you use in place of almond butter?
Laurel
June 25, 2015 at 3:17 pmI made these for breakfast this morning and they turned out great! The blackstrap molasses I used was a bit strong for the kids so I might try maple syrup next time. I love them, though. We particularly liked the coconut flour texture wasn’t too noticeable. I struggle with baking with coconut flour for that reason but these were great. I used peanut butter for the nut butter and added a sprinkle of chia seeds to up the protein and fiber. I made one batch of muffins and one 8×8 pan of squares out of this recipe. Baking time was a little longer for the squares. Thank you!
Kate
June 27, 2015 at 7:29 amAwesome! Good to know that you can make them up in an 8×8 pan too, sort of like healthy breakfast cake 😉
Ann
July 18, 2015 at 4:41 pmNo matter how good they are for us, I do not like bananas. Could applesauce or some other fruit be used instead? How would that affect the other measurements? Thank you.
Kate
July 20, 2015 at 7:56 pmYou could certainly try applesauce instead, although I am not sure how to adjust the other ingredients. Wish I could be more helpful. Let me know what you come up with!
Robyn
February 19, 2016 at 10:15 amWould almond flour or another type of gluten free flour work? My daughter is allergic to coconut. Otherwise these sound so good!
Kate
February 20, 2016 at 4:33 pmYeah I am sure that you can use almond flour or another gluten free flour. Just adjust the recipe according to the flour you use. Here is a guide to using different flours in recipes: https://realfoodrn.com/the-best-grain-free-flours/
Aneta
January 22, 2017 at 2:08 pmHi Kate,
I always have trouble printing your recipes from you site. Is there a trick to it? These muffins are amazing ! I ve been making them for over a year now and still love them!
Kate
January 23, 2017 at 5:44 amThere is a green print button at the top of the posts. That should work
Karon
February 25, 2017 at 2:15 pmI don’t like string banana flavors so I substituted one large grated Granny Smith apple for two of the bananas and added a teaspoon of fresh lemon zest. I left out the coconut because I didn’t have any. I threw in a handful of raisins and some chopped walnuts . I made 12 standard muffins and 12 mini mUffins . I didn’t get a chance to save any because my family gobbled them up. They are my new favorite “anytime” muffin.
Kate
February 26, 2017 at 8:17 amThat’s awesome Karon! The recipe really is so versatile 🙂