Healthy Breakfast Muffins
Whip up these healthy breakfast muffins for the family when you need a quick breakfast for those busy mornings. You can play with your favorite add-ons.
Equipment
Ingredients
- 4 bananas
- 3 pastured eggs
- ½ cup almond butter
- ¼ cup unsulphured molasses
- 1 tsp vanilla extract
- ⅓ cup coconut flour
- ¼ cup shredded coconut
- ½ tsp baking soda
- ½ tsp aluminum free baking powder
- ½ tsp ground cinnamon
- ¼ tsp sea salt
Instructions
- 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.
- Bake for 30 minutes, or until a toothpick inserted into the middle comes out clean.
- I store them in a large Tupperware in the fridge, they last up to one week.
Notes
You can find silicone muffin cups here.