For some reason I always crave a bread in the morning! I believe it’s because everyday our mom made us a cozy breakfast of hot cereal and very buttery toast when we were little. Now that I am older, I try to pack in as many nutrients as possible into my breakfast. These muffins pack in tons of nutrients from the fruit, nuts, and seeds for a healthy kick to start off the day!
TRAVEL TIP: When I travel I like to bring these muffins with me to ensure I have a healthy option at hand and usually finding a hard-boiled egg is easy. Then, I am ready for that day’s adventures!
This is an easy recipe to make, keeps for days in the refrigerator, freezes well and the kids will love them! If you so choose, these muffins can be made gluten-free and / or vegan. I have provided many variations in the Tip Jar section.
- 2 bananas
- 4 eggs
- 4 T melted butter
- 1/4 c sugar
- 1/4 c coconut flour
- 1/4 white flour
- 2 t cinnamon
- 1 t baking soda
- 1 t baking powder
- 2 t vanilla
- 1 t sea salt
- 1 t ground flax seeds
- 1/4 chopped toasted walnuts
- 1 c frozen blueberry, do not defrost (I like to sprinkle the blueberries on top once the batter is already in the muffin papers)
- Preheat oven to 350
- Line muffin tins with paper muffin papers
- Combine dry ingredients
- Add wet ingredients and mix to combine
- Add frozen fruit last and mix just to combine
- Fill each paper to the top with batter
- Cook for 35 minutes or until a knife stuck into middle of muffin comes out dry
- Let muffin pan rest on a cooling rack for 5 minutes then remove the muffins from the muffin pan and continue cooling on the cooling rack
Tip Jar: There are many variations to change up your muffins. Also, I have listed how to make the muffins vegan &/or gFree.
- Replace eggs – with chia (or flaxseed) eggs. To replace one egg, use 1 T of ground chia seeds and 3 T of water. Combine in a bowl and let sit for 10 minutes. It should have a goopy texture.
- Change the fruit – instead of blueberries, you can use; 1 can of pumpkin purée, dried cranberries, drained frozen peaches, or pomegranate seeds.
- Replace walnuts – with chopped pecans.
- Replace white/wheat flour – use any combination of flours to make these gluten-free such as; coconut, chick-pea, corn meal, Masa Harina, or amaranth.
- Replace butter – use 4 T of apple sauce.
Looking for more healthy recipes for your family? Check these out!
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