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
3/4 cup Greek yogurt
2 tsp vanilla
3/4 cup almond flour
2 tbsp ground flaxseed
1.5 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup shredded coconut (unsweetened)
1/4 cup sliced almonds (unsalted)
What to do:
Preheat the oven to 350 F
In a large bowl, mash together the two bananas. Once the bananas are mashed, beat in the egg.
Add the Greek yogurt and vanilla to the banana-egg mixture.
Once the liquids are well mixed, add in almond flour, flaxseed, baking powder, cinnamon and salt. Mix well.
Add coconut and almonds to the batter. Mix gently to incorporate evenly.
Spray a muffin tin well. Pour batter evenly into 12 muffins.
Bake for 25-30 minutes (check occasionally).
Let the muffins cool for ~10 mins before removing from the tin.