HEALTHY BREAKFAST MUFFINS + 5 FAVORITE KITCHEN PIECES

 

HEALTHY MUFFIN


GLUTEN FREEGLUTEN FREEBAKINGHEALTHY MUFFINGLUTEN FREE BAKINGHEALTHY MUFFIN

FAVORITE KITCHEN PIECES

WOODEN SPOONS | WOODEN CUTTING BOARDS | LINEN DISH TOWELS |CUTE ROLLING PIN | COPPER MEASURING CUPS

Since baby #2’s arrival, Daniel worked out a system where I’ll take care of all the kids needs during the night so that he can be well rested for work if he gets up with Kylie in the mornings so that I can have a precious extra 30 minutes of sleep.  The other day he asked if there’s anything healthy and quick he can give Kylie for breakfast in the morning.  My little mind went to work and i came up with these muffins-which actually end up being great for all of us-they’re sugar free (artificial/processed) and gluten free + contain fruit and protein…how can you go wrong???

*I use Pamela’s (you can find it at Sprouts, Whole Foods and sometimes Target) mix which doesn’t require any sort of butter or oil.  But if you’re using a regular flour you will need to add 1/2 cup of butter or coconut oil.

INGREDIENTS
*makes 12 muffins*

2 1/2 cup Pam’s mix
1 scoop vanilla protein powder
2 eggs
1/2 cup water
1 Tbl vanilla
3 mashed bananas
1 1/2 cup honey or agave nectar (I prefer agave-it mixes better)
1 cup blueberries
1 cup crushed pecans

Apply the muffin method—mix dry and wet ingredients separately then combine into one large bowl—-stir with a wooden spoon until combined but don’t over mix (mixture should be a bit lumpy).  Fill a greased muffin tin 2/3 of the way full (or a little more if you want big rounded muffins 🙂 )
Bake at 350 degrees (Fahrenheit) for 18-20 minutes, or until you can poke with a toothpick and it comes out dry.

Butter makes it better!


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