Giant Breakfast Banana Muffins! (gluten, dairy, refined sugar, soy free)

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Every so often I really want a banana. Then, instead of just buying one, for some reason I always buy an entire bunch. Soon enough though, they are overly ripe and turning brown, so I have to use them asap or they’ll go to waste.

This recipe was formed when I found myself in this exact scenario last week. The result: the perfect, delicious way to use up bananas in excess.

The intention behind this recipe was to be a healthy, on the go breakfast option. I try to always have bread, granola, muffins, bars, or something, baked at all times for a quick on the go breakfast. Dane and I leave the house by 6:45 every morning, I for work and he for class, so having something quick, tasty, nourishing, and filling enough to hold us over till lunch is important. Hence I made these muffins giant, rather than the normal-cupcake-size. If you’d rather use these as a snack for in between meals, definitely try them out in a smaller muffin tin.

Below is the recipe for the perfect breakfast banana muffin. It’s high in all sorts of good things such as potassium (bananas), antioxidants (coconut oil), protein and good fats (almond, eggs, and coconut oil), fiber (coconut flour, buckwheat, almond), and more! What’s more is they’re naturally sweetened by the bananas and the small amount of honey, so they won’t cause the highs and lows in your blood sugar levels and mood swings that muffins made with refined sugar will do. The sweet flavor is contrasted with the spicy notes of nutmeg, cinnamon, and cloves.

Enjoy!

Giant Breakfast Banana Muffins

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Ingredients:

  • 4 very ripe medium size bananas
  • 1/3 cup pure honey
  • 2 tbs melted coconut oil
  • 6 eggs
  • 1 1/2 cups almond meal*
  • 1/2 cup sorghum flour
  • 1/4 cup buckwheat flour
  • 1/4 cup rice flour
  • 1/2 cup coconut flour
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 2 tbs cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg

*note: as a simpler option, I have made these muffins with almond meal only, rather than the mix of flours listed above. To Both are delicious, so I encourage you to try whichever you prefer, if not both!

Directions:

Puree together the bananas (peeled), honey, coconut oil, and eggs in a food processor or blender.

Add the spices and baking soda and salt.

Add the flours one at a time, mixing well in between. If you are using  blender, this process might start to clog it. It might be better to pour the mix into a bowl at this point and sift in the flours by hand.

Pour the batter into 6 large sized prepared muffin tins or silicon muffin cups.

Bake at 350F for 30-40 min or until just beginning to brown on the top.

Makes 6 large muffins (If you prefer to make regular sized muffins it will make more than six. In this case, also shorten the baking time to 20-30 min)

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