I am a big-time breakfast eater. As soon as I wake up, my tummy is grumbling and ready to nom away.
On weekdays, it has to wait a bit as I work out first thing in the morning. Working out with food on my stomach make me feel…for lack of a better word…BLECH. But, you better believe that as soon as the workout is over, I am chowing down.
Now on weekends, I like to give the tummy some instant satisfaction. After all, I have the luxury of working out a bit later in the day on Sundays and Saturdays are my day off.
Either way, no matter what day it is, a quick breakfast is essential.
Most days, I’m fine with some whole grain puffed cereal topped with raw milk, bananas, and peanut butter. Nom, nom, nom!!! It’s the raw milk that really steals the show in that combo. We are blessed to have an excellent dairy farm not too far from us. Once you taste fresh milk, you’ll never go back! (Not to mention, you retain all the amazing health benefits lost in processed milk.)
Other times, I’ll whip up a batch of egg muffins on a Sunday afternoon to have them for the busy week ahead.
But then there are days when I need chocolate.
And even though I know I would never tire of my brownie batter pancakes, they don’t quite fit into my hectic morning schedule. (On a Sunday morning, however, bring it.)
So, here’s a great way to start your day with a healthy balance of protein, carbs, and fats, while also getting a great dose of fiber and a host of other nutrients along the way! Plus, not only is coconut flour packed with health benefits, but it also has a nice, natural sweetness. In fact, this recipe is sweetened with only ripe banana and coconut!
OH, and it only takes five minutes.
You’re welcome. 😉
Five Minute Coconut Flour Chocolate Muffin
(Serves 1)
Ingredients:
- 1/2 T coconut flour (or make your own!…if substituting with regular flour, you will need about 3 T…isn’t coconut flour amazing?!)
- 1/2 tsp. aluminum-free baking powder
- 1 T pure unsweetened cocoa powder
- Pinch of sea salt
- 1/2 to 1 tsp. pure vanilla extract
- 1/2 small super ripe banana, mashed
- 1 egg, whisked
- 1/2 T raw coconut butter (or make your own!)
- 1/2 T all natural nut butter
(Note: If you prefer to use the oven, bake in an oven-safe dish at 350 degrees F for about 15 minutes. When choosing your dish, remember that the coconut flour will expand.)
…or afternoon…
…or evening… 😉
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i have no microwave 🙁
Thanks for stopping by, Amy! You could make this in the oven, too! I would probably bake at 350 degrees F for about 15 minutes in an oven-safe dish (perhaps a ramekin?). When choosing your dish, keep in mind that the coconut flour will expand. I hope this helps! 🙂
What if I avoid all Nut butter? What could I use in place?
Hmmm, well you could just omit the peanut butter. But if you also don’t eat coconut butter (not everyone considers it a “nut butter,” so I wasn’t sure if you avoid it too?), you could drizzle your muffin with maple syrup or raw honey…or top it with a dollop of Greek yogurt…or just eat it plain! I hope that helps! 🙂