Whip up a batch of these grain-free, naturally-sweetened Classic Banana Nut Muffins on the weekend to enjoy for breakfast during the week.
Lately I’ve become such a fan of breakfasts that I can grab on the go (and bonus points for something I can make a big batch of and enjoy all week long). It makes weekday mornings run so much more smoothly, not to mention when I start my day off with a healthy breakfast it sets the tone for healthy eating all day long.
Banana bread is a classic choice for a make-it-once-and-enjoy-it-all-week breakfast. I like banana nut muffins even better because they’re pre-portioned out. I’ll make a batch over the weekend and keep them in the fridge for an instant homemade breakfast all week. (You can reheat these muffins in the microwave or toaster oven if you like them warm.)
Like my Red Velvet Muffins, these muffins are good. Not good for being grain-free and naturally-sweetened, but legitimately good. They’re fluffy and moist, and full of subtly sweet banana flavor. The amount of cinnamon used (¾ teaspoon) isn’t enough to be able to pull out the flavor; it’s just there to add a deeper layer of flavor and complexity. If you want to be able to really detect the flavor of cinnamon, feel free to use up to 1 ½ teaspoons.
And for a more dessert-like treat, add chocolate chips instead of walnuts.