Muffins are cute, convenient & can pack a punch in a polka dot wrapper! These little handfuls don’t always have to be made as special treats, it all depends on what goes into them. Make a batch at the beginning of the week to grab for a healthy snack or eat breakfast on the go!
{Banana Muffins}
2 ripe bananas
1/4 C melted coconut oil
1/2 C coconut flour
1/2 t baking powder
1 t vanilla
Mix ingredients in blender
Divide into lined muffin pan
Bake at 400* for 13-18 mins
{Flourless Chocolate Muffins}
The texture of these muffins are perfection! They’re like a spongy chocolate cupcake! But here’s the kicker-they have chickpeas in them! I wasn’t sure if they would still be chocolatey or kind of…tooty! But they are really good if you can get past the idea of the chickpeas!
1 (15 oz.) can chickpeas, drained, rinsed
3 large eggs
½ C pure maple syrup
⅓ C unsweetened cocoa powder
1 t baking soda
3 T coconut oil, melted
1 t pure vanilla extract
⅓ C dark chocolate chips
•Preheat oven to 350° F.
•Prepare 12 muffin cups by lining with muffin papers
•Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, & extract in blender or food processor & blend until smooth
•Divide batter among 12 prepared muffin cups
•Top each muffin with about four chocolate chips; push into batter
•Bake for 18-20 minutes, or until done
•Cool completely and enjoy!
1 muffin = 1 yellow & 2 tsp
{Flourless Blueberry Oatmeal Muffins}
1 C Unsweetened coconut yogurt or Plain Greek yogurt
3 T raw honey
2 large very ripe bananas, cut into chunks
2 large eggs
1/2 t pure vanilla extract
2 C old-fashioned rolled oats
1 1/2 t baking soda
1/2 t sea salt
2 C fresh or frozen blueberries
2/3 C chopped raw walnuts (optional)
Preheat oven to 350*
Prepare 12 muffins cups with muffin liners
Place yogurt, honey, bananas, eggs, vanilla, oats, baking powder, baking soda & salt in blender
Blend until until smooth
Gently fold in blueberries
Pour into prepared muffin cups
Bake 20-25 minutes
Transfer to cooling rack
{Oatmeal Muffins}
Coconut oil for greasing pan
2 large eggs, beaten
1 t pure vanilla extract
2 large bananas
1 T raw honey
2 1/2 C old-fashioned rolled oats
1 T cinnamon
1 1/2 t baking powder
1 1/2 C unsweetened almond milk
3/4 C chopped raw walnuts
1/4 raisins
Preheat oven to 350*
Prepare 12 muffins cups with coconut oil
Combine eggs, vanilla, bananas, honey in large bowl & mix well
Combine oats, cinnamon & baking powder & mix well
Add oat mixture to egg mixture & mix well
Add in almond milk & mix well
Pour into prepared muffin cups
Top with walnuts & raisins
Bake about 26 minutes
Can also be topped with pecans, cashews, sunflower seeds, pumpkin seeds, dark chocolate chips or dried cranberries
{Egg Muffins}
12 eggs
1 C veggies
12 slices nitrate-free meat
Coconut oil
Preheat oven to 375*
lightly grease muffin pan with coconut oil
put 1 slice nitrate-free Canadian bacon in each cup
Drop in sliced or chopped veggies
crack 1 egg into each cup
Bake until cooked until desired done-ness
They will look semi-translucent (like an over easy egg)
Perfect for a protein packed grab & go breakfast! Can be stored in an airtight container, in the fridge up to 3 days.
Monica McCann 