Banana Pecan Breakfast “Cupcakes”

IMG_5004-150x150I like to keep a batch of these filling, hearty muffins in our freezer for a quick breakfast when we sleep in and don’t have time for making breakfast. Make two recipes and then freeze a bunch.

Last weekend when I made these, my 4-year old insisted on making cupcakes. So that is what these muffins will now be known as!

Make these grain-free, sugar-free, dairy-free muffins your own by mixing up the nuts and dried fruit you use.

Banana Pecan Breakfast Cupcakes

2 cups blanched almond flour

1 cup organic raisins

1 cup pecans, chopped

1/2 teaspoon iodized sea salt

1 teaspoon baking soda

1 teaspoon cinnamon

3 eggs, preferably omega-3 enriched and/or organic

3 ripe bananas

1/2 cup coconut oil or non-GMO canola oil

Method

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together in a mixer.
  3. Lightly grease a muffin pan or use cupcake papers.
  4. Fill muffins to the brim with batter; these don’t rise much.
  5. Bake 20-25 minutes.

Nutrition Details:

Gluten-free, dairy-free, vegetarian

Makes about 12 muffins/cupcakes; per muffin:

330 calories, 26 grams fat, 9 grams saturated fat, 120 mg sodium, 22 grams carbohydrate, 4 grams fiber, 11 grams natural sugar, 7 grams protein

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