Many of you know this, but I feel the need to make it public:

I'm 6 months pregnant.


Which means that when I wake up, I need to immediately eat what I call First Breakfast. And then about an hour later, I eat Second Breakfast. {or, Elevenses if you are a Lord of the Rings nerd!}

Pregnant or not, can you relate?

I frequently work with clients who hate and/or skip breakfast {me, when not pregnant} but what about those of us who need to eat immediately upon waking {me, 6 months pregnant}? Or those of us who just want to have muffins around that taste like banana bread and don't give a crap what time of day they are consumed?

If I don't eat first thing, I'm dizzy, weak, hot, and super angry.

The thing is, making eggs or soaked buckwheat cereal, or even a smoothie takes time. More time than my body wants me to take for First Breakfast, so I need something I can grab and pop into my mouth immediately.

My first pregnancy this meant lots of toast. But since I have learned more about what my body doesn't like (processed grains, even gluten free ones!) and loves (a good dose of fats and protein!) I now take 15 minutes on the weekends to make something worthy of being crowned First Breakfast and keep a dozen of these on hand all week long.

These muffins also happen to feel like a treat!


Peeling a muffin from a liner and splitting it open to heat it and melt butter in it flashed me back to High School.

I used to get a Banana Nut Muffin from the cafeteria for breakfast. It would come swaddled in plastic wrap and I would eat it with a carton of cold milk. {I'm sure all that gluten and dairy did wonders for me!}

What makes these Banana Bread Breakfast Muffins truly breakfast worthy and not just a treat?

They are loaded with protein from your (hopefully local and/or organic?) eggs, are grain and gluten free, are sweetened with fruit and a very small amount of maple syrup, and best part: whip up in a flash in your blender!

They are not a typical bready texture, that's super hard to obtain with grain-free goods, but they don't have the weird crumbly thing going on that some gluten-free foods can get.

They are moist and soft in the way that a good banana bread can get. And sometimes, breakfast or not, you need some banana bread in your life.


Miles muffin


One last thing: These are totally kid approved!

I tested it this weekend by making the muffins Saturday and showing him where they were the night before so he could get his own breakfast  (we have a strict "don't wake us before 8am" policy on Sundays we don't have much longer to cash in on!)

These muffins totally did the trick for a more filling and wholesome breakfast than something like cold cereal. Score!

Give them a shot, and let me know what you think of the recipe {someone needs to try them with chocolate chips or cacao nibs!}

Then please tell me I'm not the only one who eats two breakfasts?!

Love, Rye

5.0 from 1 reviews
Banana Bread Breakfast Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 10
Quick and protein-packed breakfast with no gluten or grains. Simple and satisfying with endless variations!
  • 2 ripe bananas, peeled
  • 5 eggs
  • ¼ cup of butter or coconut oil, melted
  • 1 Tbsp maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • milk (optional, if too thick!)
  1. Preheat oven to 400.
  2. Blend bananas, eggs, butter, maple syrup, vanilla, & cinnamon in blender until smooth. Add coconut flour, baking powder, baking soda, and salt and process until ingredients are just combined.
  3. Allow batter to sit for 5 min to thicken. It should have some movement and pour-ability, add a small splash of milk if too thick.
  4. In a well greased or lined muffin tin pour batter ¾ of the way full. Bake in 400 degree oven for 14-16 min or until toothpick in center comes out clean.
  5. Show some love by clicking on one of the social media icons below to share the recipe, and enjoy!
Nutrition Information
Calories: 1465 Fat: 94g Saturated fat: 43g Unsaturated fat: 45g Trans fat: 2g Carbohydrates: 115g Sugar: 50g Sodium: 2332mg Fiber: 8g Protein: 47g Cholesterol: 1072mg






Ryanna Battiste, Integrative Health Coach

Ryanna is a coach, accomplished speaker, and recipe developer with extensive experience helping women cultivate a mindset of self-love so they may heal and thrive while developing new habits in the kitchen.

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