I hate to even address it, but we all know what is right around the corner. Yep, it's that time of year when the school buses are testing out their routes & the back to school shopping has commenced. We all want to start out on the right foot this school year, so a great breakfast that is healthy, tasty, & fast to make is essential. I want to share this recipe with you because my kids are going through these muffins faster than I can make them. They are great to make ahead and freeze, so those fast mornings before school starts are not as crazy. I can't tell you how surprised I was with the flavor of these muffins despite being so good for you. These are
GLUTEN FREE and
DAIRY FREE! Please try these with your afternoon coffee & then pack your freezer with them before school starts. I promise you will thank me!
Ingredients:
1/2 cup cashew butter
1 ripe banana
2 eggs
1/4 cup raw honey
1/3 cup coconut flour
2 tbs ground flaxseed
1 tsp vanilla
1/2 tsp baking soda
1/2 cup dark chocolate chips
Directions:
1. Preheat the oven to 375 degrees & spray your muffin paper wrappers with cooking spray in your muffin pan. This recipe will make 12 regular size muffins.
2. Put all ingredients into a blender and mix just until the batter is smooth. Pour the batter into each muffin cup, until it is about 3/4 full.
3. Bake for 12-14 minutes (In my oven they are perfect at 13 minutes.) Wait until muffins have cooled to freeze.
4. Enjoy!
