It’s so important to have a stash of healthy treats in your home for you or your kids to grab when needed. The food industry is so full of crap these days, that “home made” is 100% better than almost anything you can buy in the stores; especially when it’s made with clean ingredients like this. My clients ask me all the time for healthy muffin and cookie recipes, cuz we all love healthy treats. This is a great one, and so easy to make!
Photo credit & recipe @frumfoodie. Used with permission, although I tweaked the recipe a bit to make it even healthier + give options to those who don’t love almonds, like my teen clients.
These delicious Banana Chocolate Chip Muffins can be made Paleo, Keto or Gluten Free by using almond flour; otherwise you can use spelt flour. Almond flour is soft straight out of the freezer; whereas spelt flour needs to thaw for a few minutes to be ready to eat. I personally like the spelt flour version of these better. They’re more filing and taste more like a real muffin, but both versions are great!
(This is a triple recipe cuz whose got time to bake everyday?)
6 ripe bananas
6 eggs lightly beaten (pasture raised, organic is best)
2 Tbsp honey (I love the white gold raw honey from whole foods)
9 Tbsp almond milk or organic soy milk
3 tsp pure vanilla extract
3 tsp baking powder
1/2 cups chocolate chips (try to get healthier chocolate chips that are dairy free)
3/4 – 1 cup cacao nibs (if you don’t like cacao you can use more chocolate chips but cacao is so good for you and in this mixture you won’t be able to tell what’s the chips and what’s the cacao so why not throw it in instead of extra chocolate chips)
4 1/2 cups almond flour or spelt flour (whatever you prefer…comes out very different with each)
Preheat oven to 375 degrees.
In large bowl combine eggs and mashed bananas and mix.
Add honey, non dairy milk, vanilla extract, baking powder, chocolate chips and stir well.
Add flour and mix well.
Taste to see if it needs more sweetener, if yes, add a bit more honey (to your liking).
Line a 9×13 pan with 24 muffin cups and fill them with the mixture.
Bake for about 20 minutes or until a toothpick or knife inserted into the center comes out clean. Do not over bake.
Remove and let rest for about 5 minutes.
Store in an airtight container, preferably in the freezer if storing for a few days.
Photo credit @renewbyrivkie
Tip for week: 80/20 rule. 80% of what you put into your body and feed your kids should be healthy and made at home. Q: What healthy snacks can you prep at home this week for your kids that will taste just as delicious to them as junk snacks? 😉