Nutrient Dense Protein Banana Breakfast Muffins
Protein and friendly fat packed, this isn’t just any banana bread! Perfect for a full and focused school morning!
Servings: 12 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.