Banana Almond Muffins

If your idea of morning breakfast is a cup of coffee and a morning pastry then I’m willing to guess that you’re ready for a snooze come noon. Our morning staples of caffeine, carbs and sugar get us out the door but leave us fried, frazzled and searching for the office candy bowl before lunchtime. Sound familiar?

What you nourish your body with first thing in the morning will determine your mood, focus and energy for the rest of the day. When you wake up in the morning you haven’t eating for at least 8-10 hours or more. Your body has been fasting and needs some good quality protein, complex carbs and healthy fats to get the engine running and humming until lunchtime.

That is why I love these Banana Almond Muffins for breakfast. The almonds are a great source of protein and heart healthy fats and the bananas provide powerful potassium, which is important for your cardiovascular system. Cinnamon helps to balance blood sugar, which is crucially important first thing in the morning. Paired with some natural peanut butter or honey these muffins make the perfect breakfast or late morning snack. They also happen to be gluten free. If that is something you are interested in experimenting with then these are a great way to start.

Banana Almond Muffins

Ingredients
1/4 cup plain organic yogurt or milk (dairy, rice, hemp, almond and coconut milk all work as well)
1-2 TBS. honey or real maple syrup
3 eggs, beaten
3 mashed extra-ripe bananas (looking really brown and splotchy)
3 cups ground almond flour or almond meal (Bob’s Red Mill is a good brand)
Pinch of cinnamon, nutmeg, and allspice
1 tsp baking soda
½ cup walnuts or pecans, chopped (optional)

Instructions

  1. Preheat oven to 375 degrees. Place 12 cupcake liners into a muffin tin.
  2. Mix together yogurt, eggs, and bananas in large bowl and stir until well combined. Mix almond flour, cinnamon, nutmeg, baking soda, and walnuts into the wet ingredients.
  3. Pour batter the lined muffin tin and bake 25-30 minutes or until the tops are golden brown. Let cool for about 5 minutes before removing from the tin. Place muffins on a wire rack and let cool completely.

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