made without dairy

These delicious banana muffins made with wholesome ingredients are healthy and satisfying enough to eat for breakfast. Plus, they taste like banana bread!

Breakfast Banana Muffins

Nonstick cooking spray ((optional))

whole-wheat flour

tsp baking powder

½ tsp baking soda

sea salt (or Himalayan salt)

egg,

honey

almond milk

organic coconut oil, melted

1½ tsp pure vanilla extract

medium ripe bananas, mashed

Preheat oven to 350° F.

Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.

Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.

Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well.

Add egg mixture to flour mixture; mix until just blended.

Gently fold in bananas.

Evenly divide batter among prepared muffin cups.

Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.

Transfer muffins to rack; cool.

Power Protein Egg Cups

Nonstick cooking spray

egg whites (approx. 16 eggs)

Sea salt (or Himalayan salt) black pepper (to taste; optional)

turkey bacon, chopped

chicken breast, shredded

red bell peppers, chopped

onion, chopped

Prepare twelve muffin cups by coating with spray. Set aside.

Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.

Evenly divide turkey bacon, chicken, bell peppers, and onion between prepared muffin cups.

Evenly pour egg white mixture over turkey bacon mixture.

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.

For an easy to prepare meal loaded with fresh veggies try this healthy teriyaki chicken stir fry. Tender chicken breast, raw honey, and fresh ginger&nbsp;

Teriyaki Chicken Stir-Fry

extra-virgin organic coconut oil

raw chicken breast, boneless, skinless, cut into 1-inch cubes

black pepper

garlic,

soy sauce

water

Tbsp. honey

ginger

onion,

green bell pepper, thinly sliced

red bell pepper, thinly sliced

broccoli florets

brown rice

sesame seeds

Heat oil in large skillet over medium-high heat.&nbsp;

Add chicken; cook for 5 to 8 minutes, or until no longer pink in the middle.&nbsp;

Season with salt and pepper. Add garlic; cook, stirring frequently, for 1 minute. Remove from skillet. Keep warm. Set aside.

Add soy sauce, water, honey, and ginger to skillet. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; gently boil for 3 to 5 minutes, or until sauce thickens.&nbsp;

Add onion, bell peppers, and broccoli; cook covered, stirring occasionally, for 3 to 5 minutes, or until vegetables are tender-crisp.

Add chicken mixture; cook, stirring frequently, for 1 to 2 minutes, or until chicken is coated with sauce and heated through.

Evenly divide rice between four serving bowls. Evenly top with chicken mixture. Sprinkle evenly with sesame seeds.

Top 3 made without dairy recipes from across the web

The most viewed made without dairy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Breakfast Banana Muffins

Power Protein Egg Cups

Teriyaki Chicken Stir-Fry

Top 3 made without dairy recipes from across the web

The most viewed made without dairy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breakfast Banana Muffins

Power Protein Egg Cups

Teriyaki Chicken Stir-Fry

The most viewed made without dairy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine