High Protein Muffins: Stress Free Breakfast

IMG_3070 In a previous post I wrote about how mornings in my home are stressful and provided one of our favorite recipes Paleo Style Pumpkin Muffins that we use to keep mornings moving quickly and still eat well.  You can see that post HERE.

Well here is our second most favorite.  This is the second most favorite not in taste but that it is not as quick and easy to make as the pumpkin muffins so there is more clean up that is required.  I HATE cleaning up!  Who has time for that?

These muffins, however, always get an A+ review from anyone who has tasted them.

As with the pumpkin muffins, I have adapted this one based on a recipe from my favorite Paleo recipe site PaleoPlan.com.

They are not only good for you but two of them pack enough protein (15 grams) for a meal and one makes a great high protein snack. They are incredibly filling as well.  These muffins freeze really, really well. Spend one day making a couple of dozen and then you have breakfast on the go when you really need it!

High Protein Muffins – Gluten Free Banana Carrot Muffins.


  • 2 cups  almond flourIMG_3052
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1 Tbs cinnamon
  • 1 cup dates, pitted (I use raisins)
  • 3 ripe bananas
  • 3 large eggs
  • 1 tsp apple cider vinegar
  • 1/8 cup coconut oil, melted
  • 1/8 cup honey (you can omit the honey and just use 1/4 cup of coconut oil – but if you like sweeter – this is the way to go!)
  • 1 ½ cups carrots, shredded
  • ¾ cup walnuts (or nuts of choice – we like to use hazelnuts), finely chopped – can be made without nuts for those with nut allergies.
  • Muffin paper linersIMG_3055IMG_3062







  • Preheat oven to 350℉.
  • In a large bowl, combine flour, baking soda, salt and cinnamon.
  • In a food processor, combine dates, bananas, eggs, vinegar and oil.
  • Add carrots to processor and pulse once or twice depending on how big your shreds are.
  • Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
  • Fold in nuts.
  • Spoon mixture into paper lined muffin tins.  I like to use a 1/4 measure for each muffin cup.  When I do this – I usually get about 15 muffins out of each batch.
  • Bake at 350° for 25 minutes. (my oven runs hot and they are often done at 18 minutes so be sure to check)


TIP: It is easy to overcook these, so check them at 15 minutes to see how they are doing!


IMPORTANT NOTE!  These are also picky kid tested – my son says they taste like carrot cake!

I hope this helps you to get a hIMG_3074igh protein stress free breakfast on a busy day.  I love to grab two of these, a packet of NingXia Red Anti-oxidant drink  and a banana and head out to do whatever needs to be done and then I won’t submit to the temptation to stop at Starbucks!

Leave a Reply

Your email address will not be published. Required fields are marked *