These muffins do not contain dairy, egg or gluten.
We've enjoyed a beautiful weekend here in New England. It was a little chillier that I would like it to be, but it was sunny for a good part of the weekend so we enjoyed lots of time outside. Today, we actually made it to the park- our first trip so far this year!
I was going through my recipes and realized I hadn't posted the recipe for these muffins yet so here it is. Chocolate muffins always make my kiddos happy at breakfast and some days I need all the help I can get to get them going in the mornings. Mamas, I know you can relate! It's always good to have a special healthy breakfast treat at hand and these muffins fit the bill. They are also great after hours for all those chocolate 911s you might experience.
Ingredients:
- 2 cups Bob's Red Mill almond flour
- 1 large banana
- 1 scoop Live Vegan Smart pea protein powder
- 1/8 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup almond butter
- 1/4 cup unsweetened almond milk
- 1 tsp almond flavor
Preheat the oven to 350F and grease the bottom of your muffin tray. Peel and mash the banana. Mix the dry and wet ingredients in separate bowls. Combine the wet and dry ingredients together. This mix is enough for 7 muffins. Bake the muffins at 350F for 20 minutes or until a knife comes out clean. Allow the muffins to cool on a rack. Freeze immediately or store in the fridge in an airtight container for a few days.
Voila! Not bad at all. They will satisfy a chocolate craving and are perfect for breakfast or as a snack. You can always add some chocolate chips to spice them up if you like. We always use Enjoy Life chocolate chips because they are allergen friendly.
What do you prefer muffins or bread at breakfast? I like the convenience of muffins because they can be enjoyed on the go.
Enjoy this super easy and flavorful muffins! Take a photo and share on Instagram using #peoniesandalatte to show us your creations.
Thank you for reading this post!
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