These muffins are dense and super filing for a breakfast snack. I love to make them with freshly ground kamut or spelt but use whatever flour floats your boat! Just make them. They freeze great so double it up. 

Ingredients:

2 extra ripe bananas
2 eggs
1 cup coconut sugar
1/2 cup melted butter or coconut oil
1 c. fresh or frozen blueberries
1 tsp. vanilla
2 1/4 cups whole grain flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. sea salt

Directions:

Mash bananas well in a bowl until smooth. Add in eggs, sugar, butter and vanilla. Mix well. Add in the dry ingredients and blend until smooth. 

Bake at 350 for about 17-20 minutes for regular muffins or 12-15 for mini. 

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Breakfast can be delicious and healthy! It's the easiest meal to make healthy and the most important one for those little minds. I love these healthy GF, Vegan breakfast cookies by Ambitious Kitchen. She has all sorts of great recipes to sample from. Try these out and eat them warm. 

Ingredients:

2 T. coconut oil, melted or softened
1/4 c. coconut sugar
1 medium banana, mashed
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 c. flaxseed meal
1/2 c. almond meal flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/4 c. rolled oats (GF for GF option)
1 T. chia seeds
1/2 c. fresh or frozen blueberries
Nuts optional

Directions:

Stir oil, coconut sugar, banana, vanilla and almond extract
together till smooth. Add in the flax meal, almond meal, baking soda, cinnamon and salt till a thick dough forms.
Next add in the oats and chia seeds and gently fold in the blueberries. Add nuts if desired. 

Use a cookie scoop or 1/4 c. scoop to scoop dough onto prepared baking sheet. Greased or parchment lined. Gently press down the dough a little and make sure it is compacted together. Bake at 350 for 12-14 minutes or until lightly browned. Let cool slightly. Refrigerate leftovers. 

These waffles are proof that gluten free doesn't have to taste like cardboard. I am so thankful that there are new options now in gluten free cooking. Cassava flour has been a blessing to the GF world! These are super crispy and perfectly chewy. Make a bunch and freeze them up!

Ingredients:

1 C. cassava flour
1/2 tsp. sea salt
2 tsp. baking powder
1/2 tsp cinnamon
1 ripe banana
2 eggs
1 tsp vanilla
2 T. coconut oil
1 1/2 cups milk of choice 

Directions:

Throw every single one of those ingredients in the blender, give it a whirl till
all mixed and cook it on a hot waffle iron. That's all!

**Recipe from Otto's Naturals

These banana muffins are my new favorite because they are not so sweet but
oh, so moist and yummy! They are refined sugar and dairy free unless you want a little turbinado sugar on top for some crunch!

Ingredients:

1/3 c. coconut oil
1/2 c. honey
2 eggs
1 cup smashed, ripe bananas
1/4 c. milk of choice
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 c. whole grain flour (I used Kamut)
1/3 c. oats (  plus more for the top)
1 tsp turbinado sugar to sprinkle on top if desired

Directions:

Beat melted coconut oil and honey together. Add eggs, mashed bananas and milk. After combined, stir in the baking soda, vanilla, salt and cinnamon. Add the flour and oats and mix until just combined. Scoop into 12 muffin tins and sprinkle with a little oats and turbinado sugar if desired. Bake at 350 for about 20 minutes or until done. 

**Recipe from cookieandkate,com!
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The perfect muffins for a quick, easy breakfast or snack! You can whip them up in only 5 minutes, they're gluten free, and kids will definitely approve!

Ingredients:
2 extra ripe bananas
2 eggs
½ cup coconut sugar
½ cup coconut milk (or almond milk)
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 tablespoon coconut oil (or any nut butter)
1 teaspoon vanilla
2 cups rolled oats
½ cup unsweetened coconut
mini chocolate chips (optional)

Directions:
Preheat over to 350˚F and then grease or line a muffin tin for 12 muffins.

Add all ingredients in a blender and mix on medium speed until mostly smooth.
Fold in coconut and chocolate chips, if desired. 

Sprinkle tops with raw sugar or more coconut and bake in oven for 18-22 minutes.

Let cool and enjoy!