If your kids are anything like mine, they're still struggling to get back into their morning routine after the sleeping schedule free-for-all of the holidays. It takes so much just getting them up and ready, and when you try to fit in cooking & eating a healthy breakfast, you can imagine how hectic your mornings can get. And who can really blame them? On these cold dark winter mornings, all I want to do is crawl deeper under my covers where it’s warm & cozy. And my kids know this well. When I go to wake them up, they are so sweet to invite me into their warm beds and wrap me with cuddles;) They know it’ll get them a few extra minutes of staying in bed and they know I’m a sucker for it!
So I got my act together and made a few batches of these delicious & healthy flourless chocolate banana muffins. They're gluten- and sugar-free and are packed with healthy fats, fiber and protein. Plus, they're super easy to make, just add everything into the blender and mix! The kids love helping out as well. :)
On busy mornings, I can grab a few for them to eat in the car on the way to school. They're also great after-school snacks to keep them satisfied till dinner. They're naturally sweetened with honey and dates, so they taste like a treat, but the fiber, protein and fats will help keep insulin levels in check and avoid that crazy sugar rush.
Give them a try; I know these will become a staple in your house!
- 4 super ripe bananas
- 2 eggs
- 1 cup rolled oats
- ½ cup almond butter
- 4 tbsps honey
- ½ cup almond meal
- I medjool date (pitted)
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 tsp vanilla
- 4 tbsp ground flax seed
- ½ cup semi-sweet chocolate chips
- coconut flakes for sprinkling
Heat oven to 375 ‘ and grease either a large (12) muffin pan or a mini (24) muffin pan very well with coconut oil.
In your blender, mix all the ingredients except for the chocolate chips. Blend on high until smooth. Pour batter out into a bowl and mix in chocolate chips. Pour muffin batter into the tray cups ¾ of the way. Top with a chocolate chip and a sprinkle of coconut flakes. Bake 10-12 minutes for large muffins or 8-9 minutes for mini muffins.
Muffins are done when a toothpick is inserted in the middle and comes out clean. Let them rest for 10-15 minutes before enjoying. These can be stored at room temperature for a few days or in an airtight container in the fridge for up to a week ... but good luck keeping them around that long ;)