The most stressful time for me in the morning revolves around getting breakfast into my family before they start the day. We all know and have been told from dozens of sources that “breakfast if the most important meal of the day”.
Well, that may be but if you are like me your morning looks like this: You get up get a cup of coffee and pack kids lunches. Then it’s time to get the kids up, dressed and fed. Prodding them along every step of the way. Then it’s time for them to get their teeth brushed, backpacks checked and loaded in to the car for the trip to school. Then I am off to a photo shoot, to teach a class, errands or some other important function away from home. Guess who did not get the most important meal of the day? Yep, Me!
My past solution was to either grab whatever is handy, maybe a banana or worse yet stop at Starbucks and get a sweet coffee and something out of the cabinet to hold me until I can get to lunch. Not the healthiest of choices and often causes me to have sugar crash and grumbling stomach way before lunchtime.
I now have the perfect solution to mornings like these: Paleo Style Pumpkin Muffins. They are not only good for you but two of them pack enough protein (11 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!
This recipe is so simple that all you have to do is throw all the ingredients into a bowl and stir then pour into muffin cups or tins and bake away! You don’t even have to break out the hand-held mixer for this one, just stir!
I have also disguised these as a healthy after school high protein snack or even a dessert by throwing some mini-chocolate chips into them (use whatever you want as a sweet treat – carob, raisins, or even dates)!
I have adapted this recipe from the best site I have yet to find Paleo Recipes PaleoPlan.com.
1 ½ cups Almond Flour (TIP: If you sift the almond flour the muffins will be a little fluffier in texture)
¾ Cup Canned Pumpkin (or cook and puree pumpkin – this will never happen in my busy house!)
3 Large Eggs
1tsp Baking Powder
1 tsp Baking Soda
½ tsp Ground Cinnamon
1 ½ tsp Pumpkin Pie Spice
1/8 tsp sea salt
¼ Cup Raw Honey (optional – we still use the honey as we wean off of processed sugar)
2 tsp Almond Butter
Optional: Other ingredients for treat like muffins: Mini Chocolate Chips, Raisins, Carob, Dates etc.
- Preheat Oven to 350 degrees F.
- Coat muffin tins with coconut oil (if using muffin cups add ½ tsp of melted coconut oil to batter)
- Mix all together and pour evenly into tins
- Depending on how hot your oven runs, bake for 25 minutes. My oven runs hot and I check them at 15 and depending on how full my cups are, they are often already done.
TIP: It is easy to overcook these, so check them at 15 minutes to see how they are doing!
IMPORTANT NOTE! These are picky kid tested with or without chocolate chips in them!
I hope this helps in one small way to help you get breakfast even while you are on the go!