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Banana Bread Breakfast Muffins

06 June

banana muffins blog image

Many of you know this, but I feel the need to make it public:

I’m 6 months pregnant.

Which means that when I wake up, I need to immediately eat what I call First Breakfast. And then about an hour later, I eat Second Breakfast. {or, Elevenses if you are a Lord of the Rings nerd!}

Pregnant or not, can you relate? I frequently work with clients who hate and/or skip breakfast {me, when not pregnant} but what about those of us who need to eat immediately upon waking {me, 6 months pregnant}? Or those of us who just want to have muffins around that taste like banana bread and don’t give a crap what time of day they are consumed?

If I don’t eat first thing, I’m dizzy, weak, hot, and super angry.

The thing is, making eggs or soaked buckwheat cereal, or even a smoothie takes time. More time than my body wants me to take for First Breakfast, so I need something I can grab and pop into my mouth immediately.

My first pregnancy this meant lots of toast. But since I have learned more about what my body doesn’t like (processed grains, even gluten free ones!) and loves (a good dose of fats and protein!) I now take 15 minutes on the weekends to make something worthy of being crowned First Breakfast and keep a dozen of these on hand all week long.

These muffins also happen to feel like a treat!

Peeling a muffin from a liner and splitting it open to heat it and melt butter in it flashed me back to High School. I used to get a Banana Nut Muffin from the cafeteria for breakfast. It would come swaddled in plastic wrap and I would eat it with a carton of cold milk. {I’m sure all that gluten and dairy did wonders for me!}

What makes these Banana Bread Breakfast Muffins truly breakfast worthy and not just a treat? They are loaded with protein from your (hopefully local and/or organic?) eggs, are grain and gluten free, are sweetened with fruit and a very small amount of maple syrup, and best part: whip up in a flash in your blender!

In fact, I almost called them “Banana Bread Breakfast Blender Muffins” but have learned from a wise woman who used to share this business with me that more alliteration isn’t always better (Thanks Liz!)

Miles muffin

They are not a typical bready texture, that’s super hard to obtain with grain-free goods, but they don’t have the weird crumbly thing going on that some gluten-free foods can get.

They are moist and soft in the way that a good banana bread can get. And sometimes, breakfast or not, you need some banana bread in your life.

One last thing: my little guy loves them. Totally kid approved lazy breakfast! I tested it this weekend by making the muffins Saturday and showing him where they were the night before so he could get his own breakfast the following morning (we have a strict “don’t wake us before 8am” policy on Sundays we don’t have much longer to cash in on!)

These muffins totally did the trick for a more filling and wholesome breakfast than something like cold cereal. Score!

Give them a shot, and let me know what you think of the recipe {someone needs to try them with chocolate chips or cacao nibs!}

Then please tell me I’m not the only one who eats two breakfasts?!

Love, Rye

5.0 from 1 reviews
Banana Bread Breakfast Muffins
 
Prep time
Cook time
Total time
 
Quick and protein-packed breakfast with no gluten or grains. Simple and satisfying with endless variations!
Author:
Serves: 10
Ingredients
  • 2 ripe bananas, peeled
  • 5 eggs
  • ¼ cup of butter or coconut oil, melted
  • 1 Tbsp maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • milk (optional, if too thick!)
Instructions
  1. Preheat oven to 400.
  2. Blend bananas, eggs, butter, maple syrup, vanilla, & cinnamon in blender until smooth. Add coconut flour, baking powder, baking soda, and salt and process until ingredients are just combined.
  3. Allow batter to sit for 5 min to thicken. It should have some movement and pour-ability, add a small splash of milk if too thick.
  4. In a well greased or lined muffin tin pour batter ¾ of the way full. Bake in 400 degree oven for 14-16 min or until toothpick in center comes out clean.
  5. Show some love by clicking on one of the social media icons below to share the recipe, and enjoy!
Nutrition Information
Calories: 1465 Fat: 94g Saturated fat: 43g Unsaturated fat: 45g Trans fat: 2g Carbohydrates: 115g Sugar: 50g Sodium: 2332mg Fiber: 8g Protein: 47g Cholesterol: 1072mg

 

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Ryanna Battiste, Integrative Health Coach

Ryanna is a coach, accomplished speaker, and recipe developer with extensive experience helping women cultivate a mindset of self-love so they may heal and thrive while developing new habits in the kitchen.

26 Responses to “Banana Bread Breakfast Muffins”

  1. Denise June 7, 2016 at 1:12 pm #

    Thanks, Rye! Seems like a good day to bake with kids! They’ll love you (even more) for that!

    • Ryanna Battiste June 7, 2016 at 1:26 pm #

      Thanks Denise! Let me know what you think if you make them with your awesome kiddos. 🙂 xo

  2. Cathleen June 7, 2016 at 1:26 pm #

    Cannot wait to make these!

    • Ryanna Battiste June 7, 2016 at 1:28 pm #

      Hooray! I bet they would be lovely with a bit of peanut butter in them – I know how you feel about that combination! Let me know (honestly!) what you think. Feedback always welcome.

  3. Jordyn June 7, 2016 at 1:52 pm #

    Sounds delish! Maybe the kids and I will attempt them today. I’m definitely pinning for later!! Six months?!? That’s a whole lotta baby 😊

    • Ryanna Battiste June 9, 2016 at 12:30 am #

      Yes, Jordyn! I’m filling out nicely, and its not just the muffins. Pin away! And report back when you have made them. 🙂 xo

      • Jordyn Zimmerman June 28, 2016 at 7:49 pm #

        Finally made these today!! Mom and Dad and Kid approved!! Fun to make and delicious to eat. Thank you!!

  4. Kathy June 7, 2016 at 4:55 pm #

    Congrats Ryanna !!! And thanks for recipe. I’ll be making soon

    • Ryanna Battiste June 9, 2016 at 12:29 am #

      Thank you Kathy! Be sure to report back on the muffins – honest feedback always welcome!

  5. Emily Kraft June 7, 2016 at 5:26 pm #

    You are not alone! I eat two breakfast pretty much every day, as I’m more of a grazer than an eater… My husband and I are both fans of the grab-and-go breakfast – even on weekends. The sooner we can be on the beach, the better! I’m going to try these with some home grown blueberries thrown in there. Yum!

    • Ryanna Battiste June 9, 2016 at 12:29 am #

      Love this, Emily! Thanks for letting me know I’m not alone. Perfect idea – adding blueberries and heading to the beach! You could actually call these muffins “Banana Bread and Blueberry Blender Breakfast Beach Muffins.” 🙂

  6. Allison June 7, 2016 at 11:33 pm #

    Thanks to your previous help with my cooking & nutrition, I have all the ingredients in my kitchen. Making them right now!! Thanks for all of your recipes…they have ALL been amazing!

    • Ryanna Battiste June 9, 2016 at 12:22 am #

      Excellent! Having a well stocked kitchen is so critical for spontaneous cooking sessions. 🙂 Let me know how they turn out!

  7. Shea Mace June 8, 2016 at 3:02 am #

    Made them tonight and not only did I love them but so did BOTH of my kids! Also, I used almond flour instead of coconut flour (that’s all I had on hand), and they turned out great! Thank you for this great recipe!!

    • Ryanna Battiste June 9, 2016 at 12:24 am #

      Fantastic Shea! Thank you so much for the feedback. Who knew that coconut flour and almond flour could be interchangeable in a recipe?! Neat! Glad that the kids liked them – makes them a double winner! xo

  8. Autumn June 8, 2016 at 3:03 am #

    I just made these and they were so good!! Super easy to make and super quick to clean up.

    • Ryanna Battiste June 9, 2016 at 12:24 am #

      Yay Autumn! I don’t know which is better – tasty food or easy clean up! It’s a tie, and I’m glad they work for you.

  9. Aunt Noonie June 8, 2016 at 3:09 am #

    Yay…. no salt?! I am totally committing to making these! Banana muffins my absolute favs and I am craving these right now!! Thanks my Rye… And also for posting pic of Miles! XoXo

    • Ryanna Battiste June 9, 2016 at 12:26 am #

      Oh my goodness! I forgot to add the salt into the recipe!!! Yes, 1/2 tsp. Nice catch! I will revise. Thanks Noonie! Let me know how they turn out.

  10. Celey June 8, 2016 at 3:27 pm #

    These muffins are so yummy! I used coconut oil and they are delicious. I love butter too though! After tasting the batter, I added a little honey for a tiny more sweetness. I also added a little coconut milk because my batter was a little thick (bc I added a little extra coconut flour). It made exactly 12 muffins. They are a hit and I’ve chased my teens away from them to save for “breakfast!” Thanks Rye!

    • Ryanna Battiste June 9, 2016 at 12:27 am #

      Thrilled to hear it Celey! Thank you so much for the feedback, and love that you customized them to make them sweet to your liking. Thats what its all about! xo

  11. Eleni J June 15, 2016 at 7:05 pm #

    I made these today with 3 bananas, a mix of coconut, almond, buckwheat & GF oat flour (homemade), a few chia seeds, and ghee. I also added chocolove chocolate chips to half. Let me say two growing boys ate half as soon as they came out of the oven. I needed to add another 1/4 of flour to balance the added banana. I’m looking forward to enjoying these too if I can get any.Thanks for sharing this recipe.

    • Ryanna Battiste, Integrative Health Coach June 16, 2016 at 12:47 am #

      Wow – I’m thrilled they came out with so many modifications! Seems like a versatile recipe. And if growing boys eat them – win! Thanks for trying and reporting back. 🙂

  12. Brandi Laney October 3, 2016 at 12:49 am #

    I don’t cook. I. Dont. Cook. But I’m trying to learn how to take better care of myself. I’ve been stalking your site for a while since you popped up on my Facebook after I “friended” Nick after doing Mary Tudor with him, and you are inspiring me to try. This recipe seemed easy enough, and I just recently went gluten free to try to improve my thyroid function. These are amazing! I’m in love and making these have become my new Sunday evening ritual! I want to subscribe to the New School Kitchen, but as a teacher, it was daunting to try something new at my busiest and most stressful time of year. Maybe if your next sign up will be in the spring or summer, I’d love to join! Thanks for helping me more than you know!

    • Ryanna Battiste, Integrative Health Coach November 3, 2016 at 12:47 am #

      what awesome, kind, exciting feedback!!! thank you brandi. im thrilled to hear you are trying new things, taking care of yourself, and love this recipe! please do keep up with the New School Kitchen openings – you are the ideal person to join the program, there are many women in the same boat as you! take good care. <3

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