These are my favorite breakfast to make when ever I stumble upon this bag of bananas at my local grocery store. They pack all of the single bananas up and sell them for $1.49, sometimes it's even organic ones! These are grain-free, sugar-free, filled with protein and good fats that will keep you satisfied until lunch. On top of that, they are quick to whip up and even freeze well. I ususally quadruple the recipe and then have one breakfast plus 3 more in the freezer. Each batch makes 1 dozen regular size muffins, or 6 large, or 24 mini-muffins.
1 cup of almond flour
3/4 cup of natural peanut butter (you could use another nut butter)
3 medium ripe bananas
1 teaspoon of baking powder
1 teaspoon of baking soda
Mix all ingredients in a mixer or in a bowl with a hand mixer (in that case you might want to smash the bananas by hand first). It is a rather runny batter.
Generously grease your muffin tin. This is my favorite product to use. It is made from Orgainc, Expeller Pressed Palm Oil, which by the way is a medium chain fatty acid that your body can quickly convert to energy. If you want more info on that you should read Eat Fat Lose Fat by Mary Enig and Sally Fallon.
Fill all of your tin evenly with all of the batter. If you are doing multiple batches here's what mine looked like, a little more than half full....I am obviously a super-sloppy muffin filler!
Cool or enjoy warm. They seem to taste less peanut-buttery when they cool and all of the flavors sort of meld together. These make a great breakfast with fruit and milk, or for lunch with a hard-boiled egg and veggies or on the side of a salad.
They are good enough to consider a dessert and good enough for you to not! Enjoy!!!
Love and Butter,
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