Back to school is in full swing and boy am I feelin’ the burn. (The candle-burn that is, as I am burning it at both ends!)
I’ve got two kids at two different schools which means lots of rushing and shuffling around, food prepping and school stuff to keep up with… homework, library books, reading charts. I mean, I’m just trying not to lose a CHILD on the daily, let alone keep up with little things like books and handouts and school activities…. sigh. At any rate, it’s an exciting time, but A LOT more packed onto my (healthy) plate each day! 😉
I’m finding the only way to get a handle on it, is to get ahead of the game. That means snack and lunch preps the night before as well as… breakfast.
Breakfast can be challenging because a lot of breakfast food only tastes good when it’s made fresh. I don’t know many people who enjoy refrigerated scrambled eggs, or day-old toasted toast…
The good news about these little muffins… they actually taste great the day AFTER they’re made and hold up really well in the refrigerator.
Homemade muffins are one of the easiest ways to slip in some extra nutrients. You can add chia or hemp seeds (extra calcium and protein), fruit and/or protein powder. It also allows you to use the highest quality ingredients: coconut oil, tigernut flour, buckwheat flour, mineral rich syrup, high cacao chocolate chips. So much healthier than store bought/packaged muffins. Plus, they TASTE so much better!
I like using my mini-muffin tin when I’m making kid-muffins. Smaller muffins are easier for them to handle, plus it helps minimize waste. You can use any size muffin tin, but just note these muffins were made with a mini-muffin pan.
These muffins are packed with protein, potassium and minerals. They’re the perfect breakfast fuel for kids as well as adults and they taste delicious!
Almond butter and banana mixed together give you a creamy, buttery flavor, while the hint of vanilla gives it a richness and the chocolate chips give it a nice dose of sweetness. Coconut flour is dense (unlike regular flour), so these muffins feel and taste hearty.
My kids love these and I love giving them a healthy serving of vitamin E, iron and protein in the morning. It’s the perfect food to help keep them full… at least until that mid-morning school snack!
And the best part… just 6 ingredients! Here’s what you’ll need for these protein-filled muffins.
Chocolate Chip Protein Muffins Ingredients:
3 ripe bananas
1/2 c. almond butter
1/2 c. coconut flour
1/3 c. grade b maple syrup
1 tsp non alcohol vanilla
3 Tbsp dairy free chocolate chips
Directions:
- Grab a mini-muffin pan and lightly grease it with coconut oil (spray or actual coconut oil).
- Warm oven to 350 degrees.
- In a medium bowl mash three bananas using a fork or a potato masher.
- Add in maple syrup, vanilla, almond butter and stir thoroughly. (If almond butter is firm, use your potato masher or fork to mash together.)
- Slowly add in coconut flour and stir well, then add in your chocolate chips.
- Fill muffin tins to the top (these will not rise much), bake 20-22 minutes. (Do not overcook. They will firm up in fridge.)
- Let muffins cool.
- Serve.
~Store and serve these from the refrigerator.
~Yields 22 mini muffins
NOTES:.
*You can use any chocolate chips if you don’t have dairy-free chips. These were the chips I used, they’re mini and taste fantastic!
*You can use a regular size muffin tin, yields 10-12 muffins. Fill muffin tins 3/4 full.
*You can also modify the syrup, grade a or regular syrup works well too.
*Recipe has been adapted from “The Big Mans World” website.
