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.
Groan.
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.
Protein and friendly fat loaded, these banana muffins aren’t just any banana bread.
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!
is fat and protein loaded and makes baked goods soft and sweet.
surprisingly has a nice protein count as well as giving a whole grain softness to the muffins.
is loaded with digestion friendly fiber as well as protein and fat.
Keeping kids focused for the morning is much easier when blood sugar is balanced as well.
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.
Tips & Tricks For Use!
- 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
Ingredients
- 3 medium sized ripe bananas
- 1/4 cup softened coconut oil
- 2 eggs
- 1/3 cup grassfed collagen
- 1/4 cup coconut flour
- 1/2 cup blanched almond flour
- 1/2 cup potato starch
- 1/2 cup sorghum flour
- 2 tsp aluminum free baking powder
- 2 tsp cinnamon
- 1 tsp vanilla
Instructions
- 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.
!), and 
to preserve some of it though because 60 pounds is a lot of cherries to use up!
and jam or raw honey sandwich, roll ups using wraps, or leftover 
containers as well. The 
, 
, & 
of soup and a LunchBots container of the extras makes for perfect packing. The also have larger sizes for the bigger kids and teens too!
cups for the last 5 years – including the last 2 years of daily school. The spouts are finally starting to look a little worn after 5 years of daily use so I think they have been a good buy especially for toddlers and little kids in early elementary who maybe won’t handle an open water cup as well for on the go situations. This year I decided to invest in an “older kid” water bottle and we went with these 
for both my 2nd grader and I think my new Kindergartener will do fine with these without spilling. My toddler (2 years old) drinks out of open cups perfectly, but doesn’t manage a bigger, open bottle like this without help.
and 
that work well.
fits well in the 2 containers above. They will also grow with your child and be able to be used for elementary school lunches as they fit in just about any bento box.
for yogurt or otherwise liquid-y snacks. This is another one that will grow with your child as I use them weekly for my oldest daughter’s school lunches for yogurt, applesauce, etc.
on the celery instead.
. My kids like this kid friendly 
and dried fruit!
here instead if you don't have the others around. I like to change things up for more diet variety.
or melted 
that are perfect for smaller cups, and these 
have fun patterns.
to use for all drinking – they are for canning jelly but they are the perfect size for little hands and great serving size for small smoothies. My big girls drink from 
.
milkshake smoothie, instead of the 2 cups of fruit, use 1 or 2 whole frozen banana (or more if they are small) along with a 2-3 tablespoons of 
or little paper cups with a straw or popsicle stick for a great snack or teething aide.
would work too)
(
or 
and 
are good options
. My toddler loves them, they are the perfect sized portions, and the handles are easy to hold for little hands. I also love my 
. No plastic sticks to keep track of and wash, and I can stash away a load of them at a time so I don’t have to make popsicles every week.
and I really love it – it gets the job done very well! I have quite a few extra trays that I stack up and I can do pretty large batches. If you don’t have a dehydrator, you can oven dry or oven bake – there are instructions for this in the recipe below!
work fine - I used the red this time!
is a good brand.
to dry. I have blotted dry with a tea towel before too.
and these 
(which are great for celebrating Easter too!). But I am actually thinking about getting some of these 
, and these 
since I’m thinking my nephews might prefer those to eat when they come visit! I thought these 
were pretty cool too! And I’m pretty sure even my girls would love these 
and 
or the Sami’s millet wraps (I get both at our health food store in the freezer section) for my family since we are gluten free. Just be mindful of the ingredient list!
to sprinkle on top
