Now that we are getting closer to summer, you may notice that strawberries are becoming cheaper in the stores. One of my favorite sweet flavor combinations is strawberries and banana, so it isn't too far fetched to incorporate these into a breakfast muffin. Hence the name, Strawberry Banana Muffins!
You may be wondering if this recipe would be too sugary to still be paleo, but with all the seeds, nuts, eggs, and extra collagen this meal still has more protein and fat than sugar. It is overall a little on the sweeter side, which is why I labeled it as a breakfast or dessert option!
Makes: 12 Muffins
Cook Time: 25 minutes
Total Cost: $8.36
About the Ingredients in Strawberry Banana Muffins
Vital Proteins Collagen Peptides is my favorite source of protein powder. Collagen is the most abundant protein within the body. It is the main building block for healthy skin, hair, nails, tendons, bones, cartilage, and joints. I recommend this to almost everyone, especially if you are recovering from any injury. It is available here!
Strawberries are a great source of antioxidants, which are used to remove bad oxidized particles from the body. This is a great way to keep cells happy and healthy!
Almond Flour is a great alternative to using regular flour. The nice part about using a nut flour is that you don't have to worry about the inflammatory aspects of the gluten that is typically found in your standard flour. I usually use Honeyville almond flour or I use this one.
Himalayan Salt is my go-to salt, due to all the trace minerals that can be found within this gem. Himalayan salt contains around 84 minerals, which are all needed for different processes within the body. Here is one that I usually use at my house.
Strawberry Banana Muffins
First we need to blend the batter up for the muffins. I use my Ninja food processor to help with this process. Add in all the ingredients before the flours into the first mix.
Next add the flours and powders, and your chocolate chunks and blend again. Once blended, pull out the blade and fold in the chopped strawberries!
Scoop the mixture into your muffin tins (hopefully yours are prettier looking than mine), and place in the oven for 20-25 minutes.
Remove from the oven when you can slide a toothpick into the muffin and it comes out clean. Enjoy for breakfast or as a snack during the day!
Strawberry Banana Muffins
Strawberry Banana Muffins make for a great whole-foods breakfast treat that is gluten and dairy free.
- Preheat oven to 350 degrees.
- Using a food processor, blend the bananas, dates, eggs, nut butter, and vanilla extract until smooth.
- Then add in the baking soda, baking powder, collagen, almond flour, chia seeds, cocoa powder, and salt. Blend once more.
- Fold in the strawberries and chocolate chunks to the mix.
- Add muffin liners to a muffin tin, add mixture to each tin. Fill to about 3/4 full.
- Bake for 20-25 minutes until cooked fully. Take out and enjoy!