healthy breakfast – Living Intuitively

Healthy Banana Muffins (Gluten & Dairy Free)

These gluten and dairy free banana muffins are soft, fluffy and delicious! They are great for breakfast, snack or dessert! And takes less than 30 minutes to put together. Enjoy!

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Ingredients:

3 medium ripe bananas, mashed

2 eggs

1/4 cup monkfruit maple syrup, linked here

2 teaspoons vanilla extract

1 cup packed blanched almond flour

1 cup gluten free oat flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

(optional) 1/4 cup dairy free mini chocolate chips, linked here

(optional) 1-2 tablespoons dairy free mini chocolate chips for sprinkling on top

Step 1

Preheat oven to 350 degrees F. Line a muffin tin with 12 liners, and spray the inside of the liners with nonstick cooking spray (I use coconut oil spray).

Step 2

In a large bowl, mash the bananas with a fork. Using an electric mixer, on low, add in the eggs, maple syrup and vanilla until smooth.

Step 3

In a separate medium sized bowl, whisk the almond flour, oat flour, baking powder, cinnamon, and salt until well combined. Add in the dry ingredients slowly to the wet ingredients. Mix until combined and then fold in the chocolate chips (if using).

Step 4

Divide batter evenly between liners, and if using chocolate chips, sprinkle on the tops of the batter. Bake for 20-25 minutes until tester comes out mostly clean (a few crumbs are okay!).

Step 5

Let cool, and enjoy!

Blueberry Pancake Breakfast Bars (Gluten & Dairy Free)

Do you ever just crave pancakes, but then don’t have the extra time in the morning to actually make them? Okay, me too!

Here’s your solution – these make ahead of time bars are everything you love about a blueberry pancake, without the hassle. And as always, gluten, dairy & refined sugar free!

Ingredients:

1/2 cup coconut flour

1/4 cup almond meal, or almond flour

1 cup gluten free oats

1 tablespoon chia see

2 tablespoons flaxseed meal

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 cup vanilla plant based protein powder

3 tablespoons coconut oil

3 tablespoons almond or cashew butter

6 tablespoons monkfruit sweetened maple syrup

1/2 cup blueberries

1 egg

Step 1

Preheat oven to 350F and spray/line an 8×8 pan with parchment paper.

Step 2

In a mixing bowl, combine all dry ingredients. In a small saucepan, melt on low heat the nut butter of choice, monkfruit maple and coconut oil.

Step 3

Add the egg to the dry ingredients, mix, then add in the melted wet ingredients. Stir to combine, adding in blueberries last (I like to smash my blueberries into the mixture so each bite has a little berry in it).

Step 4

Press mixture into prepare pan, and bake for 10 -12 minutes. While it’s baking, in a small bowl, combine 1 tablespoon of the monkfruit maple, with 1 tablespoon of nut butter. When the bars come out, pour this mixture in the middle and spread with the back of a spoon.