I love a good muffin - easy breakfast food with extra protein, snack for my kids, or just something fun for me. Muffins can be filled with ingredients that lead to a rush of blood sugar with little to slow it down. If you love buying a muffin, just make sure to eat it with a great protein source - like a hard boiled egg, turkey bacon, or a protein shake.

These muffins are packed with vitamin E due to the almond butter, potassium-rich with the bananas and almonds, and have very little added sugar. These would be a great breakfast option for kids, with an additional protein source for adults. Everyone will love the chocolate chips!

Easy Flourless Almond Banana Muffins

1 cup almond butter (I used Kirkland brand from Costco)

2 eggs

2 ripe bananas

1/2 tsp baking soda

1 tsp ground cinnamon

1 Tbsp honey

1/2 cup mini chocolate chips (I prefer these Enjoy Life brand ones)

1. Preheat the oven to 400 degrees. Line a muffin pan with paper liners or coat with coconut oil.
2. Place all of the ingredients, except for the chocolate chips, in the blender. Blend for about 20 seconds to get it thoroughly combined. Add the chocolate chips and briefly blend, just to mix them in.
3. Pour mixture into the prepared muffin pan, in about 1/4 cup portions.
4. Bake for 9-11 minutes, until the muffins are puffed up and the edges are brown. Let them cool in the pan for 10 minutes. Store in an airtight container for up to one week, in the fridge for 2 weeks, or in the freezer for up to 3 months.

Makes 10-12 muffins.

Enjoy!