Every morning my son’s breakfast includes a mini muffin. This is my way of cramming a bit more protein and nutrients into him in an unprocessed way before sending him off to second grade to solve the world’s great problems. I always look for muffin recipes heavy on nuts and/or eggs and low on sugar. We generally stick to banana muffins, but to keep things interesting, I’m always trying to find something else. I found this recipe from Yummy Mummy. It looked delicious, but since I was giving it to my son every morning for breakfast, I wanted something without added sugar or sugar substitutes and without chocolate chips. So using Yummy Mummy’s recipe as my base, I came up with a version without sugar. We’re all very pleased with the results and I can continue to give my son a muffin every morning without feeling guilty. Luckily as a mom, there are still plenty of other things I get to feel guilty about every day.
- 3 Bananas (very ripe)
- 2 Tbsp Coconut Oil (melted)
- 2 Eggs
- 1 Tbsp Vanilla
- 1 Cup Almond flour
- 1/4 Cup Coconut Flour
- 1/3 Cup Cocoa Powder
- 1 tsp Baking soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- Preheat oven to 350 degrees.
- Grease a mini muffin tin with coconut oil
- Beat bananas, eggs and vanilla together using the paddle attachment of a stand mixer.
- In a bowl, combine the almond flour, coconut flour, cocoa powder, baking soda, salt and cinnamon.
- Add the dry ingredients to the wet and mix until combined.
- Scoop the batter into the prepared pan and bake 12-14 minutes or until tops feel spongy and bounce back.
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