Are you rushing in the morning? Don’t have time for a healthy breakfast?

 

By Rorie Weisberg

 

Some days we have time to prepare eggs with veggies or oatmeal pancakes, or even just a healthy smoothie for breakfast. On other days, breakfast has got to be simply grab-and-go. Most of the easy ready-made options you will find in that grocery store are filled with lots of sugar, corn, soy and other less desirable ingredients. Here are two versions of breakfast banana muffin recipes. One is grain free; the other is nut free. Both are completely sugar and  gluten-free and so healthy.

I hope you and your family enjoy getting a taste of what it’s like to live full, free and fabulous! Wishing you the best of health!
Are you rushing in the morning? Don’t have time for a healthy breakfast? Quinoa Banana Muffins These are one of my most popular muffins. They are hearty and filling and packed with such healthy ingredients. Flourless Banana Nut Muffins (grain and sugar-free) These banana nut butter muffins are revolutionary. There’s no flour or sugar–and there’s lots of deliciousness. You have to taste them to believe it.

 

Flourless Banana Nut Muffins (grain and sugar-free)
Serves: 18-22 muffins
 
Ingredients
  • These banana nut butter muffins are revolutionary. There’s no flour or sugar–and there’s lots of deliciousness. You have to taste them to believe it.
  • 4 eggs, separated
  • 4 very ripe bananas, cut into chunks
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 1 jar cashew or almond butter
  • ¼ cup egg white powder (optional to create a fluffier outcome)
  • Topping options: chocolate chips, cacao nibs, or crushed nuts
Instructions
  1. Preheat oven to 350°F. Line 18-22 muffin tins with paper baking cups and set aside. In a food processor fitted with an S blade, beat egg whites until stiff, then slowly incorporate yolks.
  2. Add ripe bananas and mix well for 3 minutes until a creamy fluffy batter forms. Add vanilla extract, baking soda, nut butter, and egg white powder (if using) and mix well.
  3. Divide batter between prepared muffin tins. Add toppings of choice. Bake for 20 minutes; do not overbake or muffins will become dry.

Are you rushing in the morning? Don’t have time for a healthy breakfast? Quinoa Banana Muffins These are one of my most popular muffins. They are hearty and filling and packed with such healthy ingredients. Flourless Banana Nut Muffins (grain and sugar-free) These banana nut butter muffins are revolutionary. There’s no flour or sugar–and there’s lots of deliciousness. You have to taste them to believe it.
Quinoa Banana Muffins
Serves: 12 muffins
 
Ingredients
  • These are one of my most popular muffins. They are hearty and filling and packed with such healthy ingredients.
  • 4 eggs, separated
  • 4 very ripe mashed bananas
  • 2 teaspoons vanilla extract
  • 1 teaspoon. baking powder
  • 1 teaspoon baking soda
  • 1 cup Asian Harvest Gluten-Free Quinoa Hot Cereal
  • 1 cup quinoa flour or any other gluten-free flour blend
  • Topping options: chocolate chips, walnuts, or raisins
Instructions
  1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper baking cups and set aside.
  2. In a food processor fitted with an S-blade, beat egg whites until stiff. Add yolks, mashed bananas, and vanilla. In another bowl, combine dry ingredients and mix well. Add dry ingredients to the food processor and blend well.
  3. Divide batter into 12 muffin cups. Sprinkle with topping(s) of your choice. Bake for 25-30 minutes. Allow to cool and refrigerate. These muffins freeze beautifully.
Notes
For a lower-glycemic option, substitute quinoa flour with 1 cup almond flour and 1 tablespoon coconut flour.

 

[small_title title=”About Rorie:”]

 Hi, my name is Rorie, I’m a certified health coach of Living Full n’ Free, creator of Rorie’s oat dough mix, recipe developer, and mom of four kids who love being my taste-testers as I play in my kitchen. Through my own journey toward health and wellness, I’ve gotten really creative on making great food out of really wholesome ingredients that keep my body happy. I love creating new ways to cook vegetables and healthy proteins to keep my meals varied. yet always full of whole healthy food.  

12 COMMENTS

  1. Without chocolate chips the muffins are 150 cal each when you make the batter into 24 muffins. In terms of the jar size an 18 oz jar is preferable but a 16 oz will work but you will get 22 muffins. Also if you use the 16 oz jar I strongly suggest using the egg white powder otherwise they may fall.

  2. Hope you all enjoy them as much as we do…. it’s rare for a day to go by without most of my family members enjoying there favorite flavor… mine is banana nut, my daughter loves blueberry banana and the rest of my family are choc chip fans! They freeze beautifully so any time I have 4 super ripe bananas a batch of muffins happens… ( no one in my house eats bananas but I buy a batch a week?)

  3. if the recipe makes 18-22 muffins, and I spread it into 24 muffins to make them 150 cal each, the muffins will be pretty small, won’t they?

  4. So actually the banana nut are 150 cal for 1/24 in the recipe given but the banana quinoa are 125 for 1 when you make that recipe into 12 muffins they are also larger so if you want them to be less make more smaller sized muffins

  5. And they are banana flavored I don’t find them overwhelming but it’s hard to say what you will find to strong…. if you prefer I have a great apple nut muffin recipe on my web site http://www.fullnfree.com/ Rorie’s recipes it’s in the second breakfast option

  6. I know these recipes were posted a while back but I finally got a chance to try the banana nut one. They came out great and the kids like it too!! Winner!

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