Grit By Name and By Nature

healthy

Paleo Banana Chocolate Protein Muffins (grain-free, gluten-free, refined-sugar-free)

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C n I have very different taste in foods, so when we both agree on a new favorite baked good… it’s big news. Which is why I am announcing today that there is a new favorite muffin in this household, and they’re the beauties you see pictured above.

There’s a few reasons why I love these. For one, in these weird times, bananas are a great, affordable and easy-to-stock-up-on carb option for those of us that suffer from gluten. They’re also pretty forgiving if you don’t have exactly the right ingredients or exactly the right amount of ingredients. And they come together with pantry staples which is CLUTCH right now.

And of course they’re oozing with chocolate-y flavor, are light af, keep energy levels stable with a balance of protein, fat, and carbs, AND whippin em up is a great way to kill some time during these long afternoons okayyyyy.

So if you want a delish n healthy treat to pair with your morning quarantine coffee, give these bad boys a go! Recipe below.

Paleo Banana Chocolate Protein Muffins

paleo, gluten-free, grain-free, refined-sugar-free
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 18 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 muffins
Calories 86 kcal

Ingredients
  

  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1 heaping scoop chocolate whey protein
  • 1 tsp xantham gum
  • 3 tbsp cacao (or cocoa)
  • 1/4 cup coconut sugar (optional, but c’mon, we’re mf quarantined, give yourself some suga)
  • 2 small mashed af bananas (very ripe, about 3/4 cup)
  • 1/4 cup melted ghee (or butter or coconut oil)
  • 5 eggs

Instructions
 

  • preheat oven to 350F and line your muffin tin(s)
  • combine all dry ingredients in a medium sized bowl n mixy mixy
  • separate your eggs & whip your egg whites to a firm peak, then set aside.
  • In a large bowl, combine your wet ingredients (egg yolks, bananas, and melted ghee) & mix well. Slowly add dry ingredients to wet ingredients until fully incorporated.
  • Fold egg whites into mixture.
  • Spoon batter into muffin tins(~3/4 full) and option (… is it though?) to top with chocolate chips/chunks. Bake for 18-20 minutes. Hide muffins from family members. Consume in secret. Store in dark corners of fridge.
Keyword banana, breakfast, chocolate, gluten-free, grain-free, high-protein, paleo, snack

Coconut Almond Butter Fat Bomb Muffins (paleo, keto, grain-free, gluten-free, sugar-free)

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Today I am sharing my most secret weapon on the blog. Think superman’s kryptonite. The Kardashian donkey booty. Telsa’s laptop battery. Lupita Ngyong’o’s stylist.

The secret weapon I am referring to here, my friends, is this: my coconut almond-butter muffin fat bombs.

Look, your girl loves a #thick daily dose of fat. Especially in the morning (or whenever I have my first meal of the day), a solid meal of primarily fat leaves me feeling focused, energized, and satisfied.

You know what is a great fatty meal to start the day? Some eggs cooked with some low carb and high fiber veggies. Filling and delish… EASY right?

However, during the 5-days a week that I pretend to be an engineer, this proves to be a challenge for two reasons.

REASON ONE

I’m glad I can get this off my chest right away because look, I’m not proud of what I’m about to say.

I do not have a morning routine.

THERE I SAID IT.

I like to get to work by 6am because I do my best brain work in the morning and my best butt work (hi hip thrusts) in the afternoon, and I think this leads to a common misconception that I am a “morning person”. Or that I require less sleep than the 9AM-ers. But I’m going to be honest with you here: I roll out of bed approximately 10 minutes before I leave my apartment for work.

I love sleep. I live for sleep. Going to bed is my favorite part of my day. And if I must choose between sleep and, well, pretty much anything else, I will almost always choose sleep. When I can crawl into bed at 7pm, I high-five myself for the wild success.

So no, you won’t see an everyday get-ready-with-me routine on my page because it would be a 5-minute video of me scuttling around in the dark like a rabid raccoon, okay? It’s not inspiring. A little scary maybe. Intriguing in the way a car crash can be intriguing. But it’s not inspiring. 

So I think it goes without saying that I just do not have time to make myself a tantalizing veggie omelette before work. And that’s not going to change because it’s just not a priority for me. And that’s OKAY. The best first step to solving your problems is admitting them.

REASON TWO

In the morning, I do not want a savory dish. I want my coffee and a doughnut. Or a muffin. Or a cinnamon roll. Heck, I’ll take a cookie! I don’t discriminate in the baked goods department.

Of course, if you have an internet connection, you know that traditional baked goods are full of sugar and high in carbohydrates, which causes an artificial surge of energy followed by an extreme energy crash. And for a long time, this was how I lived my life. Surging and crashing. I thought that was just the way I was. Mood swings and instantaneous irritability. (My friends and family can also attest to my… wide array… of moods).

Alas, this was NOT the case.

Enter: Almond coconut fat bomb muffins.

Here are my muffins topped with some Greek yogurt, almond butter, and of course, chocolate

I will be sharing a lot of fatty muffin recipes on this site, but these ones have a special place in my heart. They have been curated through literally hundreds of iterations. They’re so easy to make and I almost always have some in my fridge. I love them, C loves them, my grandma loves them, plus they’re paleo, keto, grain-free, gluten-free, and sugar free.

They’re also light, fluffy, and fill up your tummy in a way that a packet of nut-butter just cannot. I typically have 2-3 of these a day and they’re nothing short of a WEAPON when it comes to cubicle cravings. So without further ado, lets get into it.

Coconut Almond Butter Fat Bomb Muffin

Paleo, Keto, Grain-free, Gluten-free, Sugar-free
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins
Course Breakfast
Cuisine American

Ingredients
  

  • 1/2 cup pumpkin
  • 1/4 cup ghee (melted) (or butter, melted)
  • 4 eggs
  • 1/4 cup almond butter
  • 1/4 cup coconut oil (liquid) (or additional melted ghee)
  • 1/2 cup almond flour
  • 1 tbsp cinnamon
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tbsp rice protein (optional)

Instructions
 

  • Preheat oven to 350F and add muffin liners or grease your muffin tin with coconut oil.
  • Combine all dry ingredients in a large bowl.
  • Separate the egg whites and the egg yokes. Whip the egg whites until they form a firm peak. 
  • Combine the egg yokes and the remainder of the wet ingredients in small bowl. Add wet ingredients to the dry ingredients and mix well. 
  • Fold egg whites into your mixture and spoon muffin batter into your tin, until the cups are approx 3/4 full.
  • Bake for about 14 minutes or until an inserted toothpick comes out clean 🙂

Notes

Full disclaimer, I live in a shit apartment with a shit oven. When I preheat my oven to 350F, I preheat my kitchen to 350F. Take all my baking times with a grain of salt!
Keyword almond, breakfast, coconut, easy, gluten-free, grain-free, healthy, keto, low carb, paleo