This recipe was created for my client, Connor. His mother was concerned about her son eating too many sugary foods for breakfast. To cut back on his sugar intake at breakfast, here is a muffin recipe with less sugar, more protein and fiber just for Connor. He and his family loved them.
Serves 12 Takes 25 Minutes
Ingredients
- 1 tsp Coconut Oil
- 2 Banana (ripe)
- 1/2 cup Chocolate Protein Powder
- 3/4 cup Unsweetened Almond Milk
- 2 Egg
- 1 cup Oats (rolled)
- 1/2 cup Dark Chocolate Chips
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Sea Salt
- 1 cup Coconut Flour
- 3/4 tsp Vanilla Extract
- 1/2 cup Coconut Sugar
Directions
- Preheat your oven to 350ºF (177ºC) and line a muffin tin with liners. Brush the liners with coconut oil or use silicone cups to prevent the muffins from sticking.
- In your blender, combine the bananas, protein powder and milk. Blend until smooth, then add the eggs, oats, flour, sugar and baking powder and baking soda. Blend again until a batter is formed. Add Chocolate Chips
- Scoop the muffin batter into the cups. Bake for 18 to 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Let cool and enjoy!
- Note: You can use Whole Wheat Flour, Almond Flour instead of Coconut Flour.
Nutrition Information
- Calories: 195
- Fat: 5g
- Carbs: 26g
- Fiber: 5g
- Sugar 14g
- Protein: 7g
