As summer approaches, I’ve been working on some new recipes that allow me to enjoy some delicious breakfast treats without feeling guilty. Keeping in mind that breakfast is the most important meal of the day that was meant to give us the energy we need to start the day off right, I came up with this delicious batter that can be used to make muffins, pancakes, donuts, and waffles. How amazing is that?

Many of my customers, who purchase my pre-packaged meals, welcome the opportunity to indulge in such yummy treats that are made with real food and they are always surprised to learn that these goods are made with only a few simple ingredients. After all, less really is more.

This recipe is so versatile. You can add or eliminate the nuts, replace the banana with 8 ounces of applesauce or pumpkin puree, and if you’re not a chocolate lover, just opt for vanilla protein powder instead. There are so many things you can do to ensure you never get tired of real, healthy, guiltless, breakfast treats. And best of all, these take almost no time at all to make, and they are perfect whether you are busing the kids to school, rushing to the office, or on route to an early morning workout. You can simply grab & go! ;)

 
A healthy breakfast option, perfect for on the go. These high protein chocolate muffins are easily adaptable and easy to make. These paleo muffins are gluten free, grain free, and refined sugar free too! @realfooddiets
 

High Protein Chocolate Muffins


Makes 6 muffins | Prep Time 5 minutes | Cook Time 20 minutes

Easily adaptable high protein chocolate muffins with bananas and walnuts.


Ingredients

2 scoops protein powder (64 grams) — I use Primal Kitchen Chocolate Coconut or Gold Standard 100% Whey Chocolate Protein by ON
2 eggs
1 banana, mashed
1/3 cup walnuts, roughly chopped
2 Tbsp. almond milk
1/2 tsp. sea salt
1 tsp. cinnamon

Directions

Preheat the oven to 350 degrees.

Combine all of the ingredients in a mixing bowl. Blend using an electric mixer until smooth and well combined.

Place muffin wrappers in muffin tins. Pour the mixture in the cups and bake for 20 minutes.

Remove from the oven and allow to cool before serving.


This recipe was submitted by Tina Marie Cappabianca from Peace of Paleo. See the original here.

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