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Strawberry Banana Muffins
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Strawberry Banana Muffins

Strawberry Banana Muffins make for a great whole-foods breakfast treat that is gluten and dairy free.
Course Breakfast, Desserts
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 207kcal
Author Bryan Carroll CFMP, NTP, FAFS

Ingredients

Instructions

  • 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!

Notes

Macronutrient Ratios:
Fats:
38%
Proteins:
12%
Carbs:
50%

Nutrition

Calories: 207kcal | Carbohydrates: 16g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 97mg | Potassium: 132mg | Fiber: 4g | Sugar: 9g | Vitamin A: 50IU | Vitamin C: 8.3mg | Calcium: 60mg | Iron: 1.3mg