Have you ever Googled “skipping breakfast”? This search will turn up over 1 million result, most are focused on how healthy this meal is in comparison to lunch and dinner. According to an NPD Group survey, a shocking 31 million Americans do not eat breakfast. Even more scary, many consider the empty carb, high sugar foods such as pastries or cereals as a wholesome way to start the day. In my experience, this kind of start leads to a very quick and abrupt stop. Blood sugar drops, cravings set in and in some cases – mood swings.
Excitingly, a Google search on “balance breakfast” returns 46 million results. I’m optimistic that’s because we are getting smarter about the important role food plays in our lives! Some examples of balanced breakfasts include eggs, whole grain toast, whole-grain pancakes and oatmeal. But in my busy house with food sensitivities and the need to be out the door by 7am for work and school, I must have a quick option to fall back on. I’m sure you can relate… Either we’re out of time or just not hungry…
The Banana-Chip Muffin fits the profile. A sugar, soy, gluten and dairy free muffin that is full of flavor without compromising health. Enjoy with a warm cup of tea or grab one on the way out the door. This muffin is just as good for breakfast as it is an afternoon snack!!
Don’t like bananas? Looking to change up the flavor? Substitute banana for 1 cup of Pumpkin puree and add 1 teaspoon pumpkin pie spice for a seasonal, extreme comfort food boost.
Makes a dozen muffins or 38 mini-muffins
2 Cups gluten-free flour (if flour doesn’t include xantham gum, add 1 teaspoon)
2 tsp baking powder
2 tsp baking soda
A pinch of salt
A pinch of cinnamon
2 over ripe bananas (or 1 cup of Pumpkin puree + 1 teaspoon pumpkin pie spice)
½ cup extra virgin olive oil
⅔ cup unsweetened almond milk
⅔ cup real maple syrup (with no high fructose corn syrup)
1 tsp pure vanilla extract
1 tbls ground flax (optional)
½ bag of Enjoy life mini chocolate chips
Preheat oven to 400°. Line muffin tins with paper liners
Whisk together the flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together bananas, olive oil, maple syrup, almond milk and vanilla. Combine the dry and wet ingredients thoroughly. Add Enjoy life mini chocolate chips and lightly mix.
Spoon batter into muffin liners and bake 15 -18 minutes for mini-muffins or 20 minutes for muffins or until a toothpick comes out clean (without batter).