Healthy Breakfast Muffins

HEALTHY BREAKFAST MUFFINS!

Gluten free, grain free, dairy free & paleo friendly!

YES...HEALTHY is correct.

These are seriously delicious and quite easy to whip up. I have made these both using a protein powder too and it is optional. I use Vega Protein Powder for some extra protein.

Make a batch for the week, enjoy with an espresso and put the processed muffin down. Enjoy!

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EAT WELL. STAY FIT. FEEL GREAT.

Enjoy!

Ingredients

4 bananas 2½ cups mashed
4 eggs
½ cup almond butter (or nut butter of choice)
3 tablespoons coconut oil melted
½ cup coconut flour -see Notes
1/2 scoop Vanilla Vega Protein Powder, (can be optional -see notes)
½ teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup blueberries fresh and/or dried cranberries, frozen will work too

Directions

Line a muffin tin with muffin liners and preheat the oven to 350ºF.
In a large bowl, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
Add the coconut flour, protein powder (if using), cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the blueberries or dried cranberries.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for about 11-13 minutes for mini muffins or 22-25 minutes for regular sized muffins, or until a toothpick inserted into the center comes out clean.
Remove from oven and allow in the pan for 10 minutes, and then remove from pan and let cool completely on a cooling rack.

NOTE: If using frozen berries or if your batter is too thin - you can add more coconut flour (1 tbs worth) to thicken it up. You can use protein powder and also skip, it's based on if you want more added protein. Recipe from www.bakerita.com!

Healthy Breakfast Muffins