If you are anything like me, I eat the same thing for breakfast, lunch, and sometimes even dinner, for about two weeks. I get hooked on a certain food and then want it all the time – and let’s be honest – it just makes it easier to keep prepping the same meals. But, every once in awhile, I get sick of my egg cups (yup, I said it!) and want something just as easy and delicious for breakfast.
There always seems to be some overripe bananas showing up at some point throughout the week. When this happens, I know it is the perfect time to whip up something delicious using the bananas. I mean, who doesn’t love the banana and peanut butter combination?! (almond butter works just as well, too!) These muffins are super easy to make, free from grains and are naturally sweetened. Usually I’ll add some flax or hemp seeds, whichever I have on hand, to add some more protein. They take no time at all to make and are so easy to grab and go early in the morning!
Ingredients:
- 1 cup organic peanut butter
- 2 very ripe bananas, mashed (about 1 cup mashed)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 whole eggs
- 1/2 teaspoon sea salt
- 1/4 cup maple syrup or honey
- 1 teaspoon cinnamon
- 1 tbsp flaxseed
- Optional: Dark Chocolate Chips, Almonds, Pecans… anything!
Directions:
- Preheat oven to 350 F
- Mix all ingredients together
- Line muffin tin with liners or spray with coconut oil spray
- Fill ¾ of the way
- Bake for 15 minutes – cool and enjoy!
Want to prep them for the week? Just store in an airtight container and grab one on your way out the door in the morning!
We want to see how you are enjoying your breakfast this week – don’t forget to share with us by tagging #fuelfixx to your photos.