These lunchbox friendly muffins are super quick to make, high in protein and freeze really well. They’re gluten, dairy and nut free too.
Being mindful of what each meal is made up of means that I don’t need to snack often so being able to freeze these little beauties and just pull out a couple at a time means I’m not tempted to scoff the lot!! Sometimes I do need that little something to tide me over between meals if I’ve eaten earlier than usual and these are filled with good fats and protein to keep me happy.
If you’re crap at planning out your meals, check out my post on planning, when you haven’t planned HERE.
- 12 Muffins
- 1/2 cup coconut flour
- 1/4 cup pitted dried dates
- 1/4 cup pepitas
- 1 teaspoon bicarb
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger powder
- pinch salt
- 1 ripe banana
- 6 organic or free range eggs
- 3 tablespoons coconut oil, olive oil, butter or ghee
- 1/2 cup water
- Preheat oven to 170C
- Place the dry ingredients into a food processor and blend until finely ground.
- Add the wet ingredients to the dry ingredients and mix until combined
- Pour into muffin papers until two thirds full
- Sprinkle with extra seeds (optional)
- Bake for 20 minutes or until springy in the middle
- Eat warm with a dob of butter or on their own.
- These last for a couple of days in an airtight container or freeze and defrost as needed.