Banana coconut breakfast muffins
My weekly meal prep has recently consisted of at least one healthy, breakfast-appropriate carb option (insert my typical Greek yogurt bagels). These came about on a random Sunday where I had two very spotty bananas and have been on repeat since.
Top with your fav nut butter or even a few chocolate chips and they are the perfect sweet treat.
Not to mention they are gluten-free, grain-free and completely refined & added sugar-free. That’s a win in my book.
Recipe makes ~12 muffins
WHAT TO GRAB:
2 ripe bananas
1 pasture-raised egg
1/2 cup Greek yogurt
2 tsp vanilla
3/4 cup almond flour
2 tbsp arrowroot or tapioca flour (can sub cornstarch)
2 tbsp ground flaxseed
1 tsp baking powder
1/2 tsp baking soda
1 tbsp apple cider vinegar (can sub lemon juice)
1/2 tsp salt
1 tsp cinnamon
1/4 cup shredded coconut (unsweetened)
1/4 cup sliced almonds (unsalted)
WHAT TO DO:
Preheat oven to 350 F.
Mash bananas well. Beat in the egg thoroughly until slightly frothy.
Add Greek yogurt, vanilla, and apple cider vinegar. Mix well.
Add almond flour, arrowroot, flaxseed, baking powder, baking soda, cinnamon, and salt. Mix until combined.
Fold in coconut and almonds.
Fill muffin tin about 3/4 full.
Bake 20 to 25 minutes. Let cool 10 minutes before removing.
ENJOY :)
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