Protein and friendly fat packed, this isn’t just any banana bread! Perfect for a full and focused school morning!
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Is it just me or has this summer completely and utterly flown by?!
About mid-August I start getting antsy for school routines to start back up, and so I’ve been in my kitchen a little bit creating some recipes for you guys that will make those early school mornings run a little smoother.
I know it, right?! I have really (really!) been enjoying my slower paced mornings the last couple months! We have still been eating nourishing, real food breakfasts, though I have to admit much later into the morning that we will be able to do come this fall.
While I have 2 elementary school aged kids in the house, I actually created this recipe with my toddler in mind.
We have to be on the road early to get to school on time, and there are plenty of mornings my toddler is just waking up as we are needing to head out the door. A portable, handheld breakfast she can munch on while we drop the big girls off is so nice to have around.
I had some big ingredient goals with this banana muffin recipe to “make it count” for my toddler’s appetite, as well as satisfying my school aged kids to last for a full morning of concentrating at school.
- Grassfed collagen not only gives the muffins a soft, bread like texture, it adds protein from a grassfed source. (Don’t forget to use your RGN reader discount GENERATION10 at checkout for 10% off!)
- Almond flour is fat and protein loaded and makes baked goods soft and sweet.
- Sorghum flour surprisingly has a nice protein count as well as giving a whole grain softness to the muffins.
- Coconut flour is loaded with digestion friendly fiber as well as protein and fat.
- And adding in coconut oil and pastured eggs for moisture and binding, these banana muffins are power packed for a busy morning at school and play!
In addition to a decent protein and fat content, I didn’t want to have to add anything extra to sweeten the muffins besides the fruit itself. My girls will eat their muffins with raw milk and hard boiled eggs, or with a green smoothie. It makes for a slow burning, long lasting breakfast that will hold them over until their next meal.
- Store leftovers in a freezer bag in the freezer. I find gluten and grain free items just stay more moist in when you freeze them right away. They will stay soft and moist for a day or so on the counter in an air tight container.
- You can pull frozen muffins out to thaw counter top or pop them back in the oven (or a toaster oven) to thaw. I like to pull a bag of them out of the freezer before I go to bed at night so they are ready when we get up in the morning.
- You can put a frozen muffin in the lunchbox in the morning and it will thaw by lunchtime! I have even put a frozen muffin in a snack container for morning snacktime and they are ready.
- Spread butter or coconut butter on your muffins to bump up the nourishment even more. I serve these with a green smoothie or hard boiled eggs for a breakfast meal. They go well with a bowl of soup for lunch!
Nutrient Dense Protein Banana Breakfast Muffins
- Pre-heat the oven to 350 degrees, and line a 12 cup muffin tin with silicone muffin liners, or grease them with butter or coconut oil.
- Put the bananas and coconut oil into your food processor or blender and blend to combine.
- Add the eggs and blend for 30 seconds.
- Add the rest of the ingredients and blend to combine. You may have to scrape down the sides a bit. You can taste the batter here and add a splash or 2 of honey or maple syrup if your kids are used to sweeter things. I find the ripe bananas give them enough sweet for my crew.
- Pour the batter into a silicone lined muffin tin and bake at 350 degrees for 25-30 minutes until the tops are golden brown. Let the muffins cool 5-10 minutes before handling them.