5 Muffins That Defy the Muffin Top

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.

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