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Breakfast

Mini Banana Protein Muffins (Gluten Free)

November 20, 2019 by Rebecca Rosati

These mini muffins are naturally sweetened with very ripe bananas. I used Almond flour for a gluten free recipe. They are great for breakfast, a healthy snack, or even a late night treat with melted peanut butter. A clean eating recipe full of protein and naturally sweet — and these muffins don’t even taste healthy!

I am all about balance so when I am craving something sweet sometimes it’s nice to have recipes made with whole ingredients. I created this Banana Protein Muffin as a clean recipe that I can eat on the go for breakfast without the guilt.

For this recipe, I used PB Fit Powder and I use it in so many of my recipes. It gives that peanut butter taste we all love without all the calories and fat and provides 8 grams of protein per serving. Works great in baking and smoothies. You can use any flavor protein powder you like or even leave it out and add nuts for extra protein and flavor. I personally love the combination of banana and peanut butter together, definitely my fav!

I never let any food go to waste. The simplest and most underrated way to save money on food is to not ever let anything go to waste. I don’t eat a lot of bananas, but I love baking with them and having them for smoothies, so I never let me go to waste. I allow my bananas to fully ripen on the counter. When the skin is browned I throw them in the freezer, skin on, and allow them to thaw out when I use them for baking. I also take a few bananas, remove the skin, slice them, place in plastic freezer safe bags for quick access when making smoothies.

WHAT I LOVE ABOUT THIS RECIPE:

  1. Gluten Free – made with Almond flour for a gluten free, clean recipe!
  2. They are easy to grab on the go!  
  3. Enjoy any time of day – Breakfast, snack, top with peanut butter to fulfill that late night craving.
  4. Naturally Sweet – Really ripe bananas add sweetness and moisture.
  5. Make ahead of time as part of your meal prep – The muffins will last all week-long. Simply place them in a plastic bag, seal, and store at room temperature for up to 5 days. To freeze muffins, wrap them tightly in heavy foil or place them in freezer bags, and freeze for up to 3 months.

Mini Banana Protein Muffins (Gluten Free)
 
Author: The Well Dressed Kitchen
Recipe type: Breakfast
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Save Print
Ingredients
  • 4 scoops peanut butter Protein Powder
  • ¾ cup almond flour
  • 1 tbsp ground flax (optional)
  • ½ tsp. baking soda (gluten-free, made from corn-starch)
  • ¼ tsp. salt
  • ¾ cup unsweetened almond milk
  • 2 very ripe bananas, mashed
  • 3 tbsp avocado oil (or coconut oil)
  • 1 egg
  • 1 tbsp maple syrup
  • ½ tsp. vanilla extract
  • 1 tbsp crushed nuts (optional, for topping)
  • Coconut oil spray
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine protein powder, almond flour, ground flax (if using), baking soda, and salt; stir to combine.
  3. In a separate medium mixing bowl, mash bananas and add almond milk, avocado oil, egg, maple syrup, and vanilla; stir to combine.
  4. Add wet ingredients to dry ingredients and mix well.
  5. Spray a mini muffin tray with coconut oil spray and evenly distribute the batter among the cups. Sprinkle with crushed nuts, if using.
  6. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Store in airtight container for up to 7 days.
3.5.3251

 

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CRANBERRY, NUT, AND CHOCOLATE QUINOA ENERGY BARS

Cranberry, Nut, and Chocolate Quinoa Energy Bars

PUMPKIN SPICE GRANOLA + PECANS AND PUMPKIN SEEDS

Pumpkin Spice Granola

THANK YOU FOR FOLLOWING ALONG!

XOXO, REBECCA ROSATI @THE WELL DRESSED KITCHEN 💗

Filed Under: Baking, Breakfast Foods, Desserts, Gluten Free, Meal Prep, Muffins, Snacks Tagged With: Banana, Breakfast, gluten free, Muffins, protein, protein mini muffins, Protein Muffins

Easy Egg Omelet Muffins

January 12, 2018 by Rebecca Rosati

It’s no secret that while I love healthy food and know a lot about basic cooking, convenience is the driving force behind most of my weekday meals. I make these Easy Egg Omelet Muffins in the beginning of the week for an on-the-go breakfast that lasts all week-long. 

Easy Egg Bake

There is hardly time to sit down for breakfast!!

The thing is, most mornings I don’t have time to sit down for breakfast, and I need something I can eat on the go. I used to always keep granola bars everywhere… in my purse, desk drawer, my car, gym bag… you name it, you found a granola bar. They are easy and portable so out of convenience and lack of time I was eating probably two or three granola bars a day!! Not only do the calories add up quickly, I wasn’t giving my body the proper nutrients it needs to get through the day. Now with a little prep on the weekends, I have healthier portable options to carry with me.

Lets be honest, while the packaging on granola bars claims to be “healthy”, most store-bought bars are loaded with added sugar and preservatives. We should just throw a Snickers Bar in our mouth and call it a day. Ok, that is a bit of an over exaggeration, I am not claiming all bars are bad for you. A lot of times these bars are a way better alternative to other snack foods, so don’t get me wrong, I still eat granola bars on occasion. However, when I eat these egg muffins I know I am getting the proper nutrients to get me through the morning. I prefer to eat a more nutritious on-the-go breakfast on busy weekday mornings and these egg omelet muffins are just that!

If you’re looking for a nutritious energy bar, try my Cranberry + Nut + Chocolate Quinoa Energy Bars. I also meal prep these bars for a healthy, on-the-go breakfast or snack and they are perfect before a workout. If you need to go store-bought, my favorite is Larabar and the APPLE PIE LARABAR is so delicious!

Ok, so enough of that…

Back to my Egg Omelet Muffins, mostly they are delicious and they take no time to prep and bake, yet you can eat them ALL week-long. I love eating eggs on the weekend, but I just don’t give myself enough time during the week. I could wake up 20 minutes earlier with the intention of making myself a healthy egg breakfast before I leave the house and inevitably it always fails. I spend an extra 5 minutes in the shower, put the dishes away from the night before, then decide to finally fold that pile of laundry that has been sitting on my nightstand for days, and there you have it… I am eating a granola bar in my car.

Meal Prep Is Where It’s At:

For all of the reasons above and many more, in order to eat healthy on-the-go I have to be organized and plan ahead. This is where meal prepping keeps me in check. I usually make a big batch on Sunday and store them in my refrigerator. When I am ready to eat them I heat them in the microwave for about 30 seconds. This might be gross, but I even like them cold. I eat two for breakfast with an apple or banana because these fruits are easy to throw in my purse or gym bag. If, and that is a big IF, I have leftovers at the end of the week I portion them out in freezer safe Ziploc bags and freeze them. Put them in the refrigerator the night before or even reheat frozen muffins in the microwave.

My Food Swap Tip:

My Fit Food Tip is to lighten up this recipe by swapping half of the egg yolks with egg whites. You still get all the nutrients with half the fat and calories! In this recipe I used baby spinach, scallions, bell pepper, shredded Monterey jack cheese and cilantro but feel free to use your favorite veggie combinations. Mushrooms with swiss cheese or broccoli with cheddar cheese are great options too!!

Easy Egg Omelet Muffins
 
Author: The Well Dressed Kitchen
Recipe type: Breakfast
Prep time:  5 mins
Cook time:  25 mins
Total time:  30 mins
Save Print
Make these Easy Egg Omelet Muffins in the beginning of the week for an on-the-go breakfast that lasts all week long.
Ingredients
  • Cooking spray
  • 6 eggs
  • 6 egg whites
  • 1 cup baby spinach
  • ¼ cup scallions, diced
  • ¼ cup bell pepper, diced
  • Bunch of cilantro
  • Salt and Pepper, to taste
Instructions
  1. Pre-heat oven to 350 degrees F. Spray 12 cup muffin pan with cooking spray.
  2. In a medium bowl, beat the eggs and mix in all ingredients. Season with salt and pepper.
  3. Pour roughly ¼ cup of egg mixture into each muffin cup. Bake roughly 25 minutes or until eggs set.
3.5.3229

Shop Products I used for this Recipe:

williams-sonoma-goldtouch-nonstick-muffin-pan-12-well-o

What are your favorite on-the-go breakfasts!? Please let me know by leaving a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

More On-The-Go Breakfasts/Snacks:

No-Bake Peanut Butter Energy BitesNo-Bake Peanut Butter Energy Bites 

Pumpkin Spice GranolaHomemade Granola 

More Breakfast Recipes:

Avocado ToastSimple Avocado Toast

Breakfast Avocado Egg BakeBreakfast Avocado Egg Bake

THANK YOU FOR FOLLOWING ALONG!

XOXO, REBECCA ROSATI @THE WELL DRESSED KITCHEN 💗

Filed Under: All Foods, Breakfast Foods, Everyday Meals, Food For Thought, Meal Planning, Meal Prep, Snacks Tagged With: Breakfast, Egg Bake, Egg Muffins, Eggs, Healthy Breakfast, Meal Prep, Quick Breakfast

Breakfast Avocado Egg Bake

September 6, 2017 by Rebecca Rosati

This Avocado Egg Bake is a fast and healthy breakfast. It’s easy and delicious and still packed with protein and essential vitamins to keep you full of energy all morning. 

Breakfast Avocado Egg Bake

I find this recipe works best when using avocados that aren’t quite ripe yet, so when you are craving avocado, but it’s still too firm try this baked egg recipe for your next breakfast or snack.

How to Prepare: Preheat oven to 425 degrees F.

Start by slicing the avocado in half, remove the pit, and carve out a little space in the center. Place avocado half on a baking sheet, crack an egg in the center where the pit was, and sprinkle with salt and pepper or any seasonings you like. Bake in oven for 15 minutes or until your egg is cooked to your liking.

Remove from oven and allow to cool for a minute or two.

Pick your toppings:

Top with chopped herbs such as cilantro or parsley. I use any fresh veggies I have on hand in the refrigerator. For this recipe, I topped with cilantro and diced cherry tomato then drizzled with hot sauce for a spicy kick to jump start my metabolism.

This breakfast is easy and delicious, packed with protein and essential vitamins to keep you full of energy all morning. I like eating this avocado egg bake after a workout, the protein from the egg and healthy fat from the avocado is the perfect combination to fill me up. I store the other avocado egg bake half in an air-tight container for a quick breakfast the next morning!

Breakfast Avocado Egg Bake
 
Author: The Well Dressed Kitchen
Recipe type: Breakfast
Prep time:  5 mins
Cook time:  15 mins
Total time:  20 mins
Save Print
This Avocado Egg Bake is a fast and healthy breakfast. It's easy and delicious and still packed with protein and essential vitamins to keep you full of energy all morning.
Ingredients
  • 1 Avocado, halved and pit removed
  • 2 eggs
  • 5 cherry tomatoes, diced
  • cilantro, to garnish
  • salt and pepper, to taste
  • Hot sauce (optional)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Slice the avocado in half, remove the pit, and carve out a little space in the center.
  3. Place avocado half on a baking sheet, crack an egg in the center where the pit was, and sprinkle with salt and pepper or any seasonings you like.
  4. Bake in oven for 15 minutes or until your egg is cooked to your liking. The yolk will be mostly cooked after 15 minutes.
  5. Remove from oven and allow to cool for a minute or two.
  6. Top with tomato, cilantro and hot sauce.
  7. Enjoy!
3.5.3228

Breakfast Avocado Egg Bake

Click here for my Simple Avocado Toast Recipe: Hearty bread is toasted with a little bit of olive oil and topped with smashed avocado. This is the simplest Avocado Toast Recipe and with only 3 ingredients, you will have a quick and easy breakfast or snack in minutes.

Simple Avocado Toast

Do you have any other quick avocado breakfast recipes? Please share and provide feedback in the comments below!

Thank you for following along! Xoxo, Becca @ The Well Dressed Kitchen! 💗

Filed Under: Breakfast Foods, Everyday Meals Tagged With: Avocado, Breakfast, Breakfast Avocado Egg Bake, Breakfast ideas, Easy, easy breakfast recipes, Egg Breakfasts, Eggs, Quick, quick breakfast recipes, What to cook for breakfast

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Meet The Well Dressed Kitchen

Hi! My name is Becca and I am a lover of all things food, nutrition and fitness. I am flattered you came to my page. I created The Well Dressed Kitchen to inspire you to make healthier decisions in the kitchen and appreciate healthy food can be quick and delicious!

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