These energy balls are perfect for breastfeeding moms and postpartum recovery. All of the ingredients work together to give you the energy you need and some of the essential nutrients you also need to recover.
• 1 cup (120g) dates, pitted • ¾ cup (60g) almond meal • ½ cup (30g) desiccated coconut • 2 tbsp. chia seeds • 2 tbsp. coconut oil, melted • 1 tbsp. natural peanut butter
Place all ingredients in a high-speed blender or food processor and blitz until everything is well combined and chopped to small pieces.
Using your hands, form 10 balls about the size of a walnut. Place them in the fridge to chill for at least 1 hour so that they become more solid.
Store in the fridge in an airtight container for up to 2 weeks.
If I was going to say the most common thing moms answer for why they don’t eat a healthy breakfast, it’s this:
I don’t have the time to make a healthy option!
I get it. 99% of the time in the mornings, we are so busy making sure the kids eat, finding a missing sock, packing a lunch, getting our work bag ready, and remembering the school popsicle stick project is due today, we don’t have a second to stop in the chaos.
I’ve been experimenting with grab and go options. These Maple Pecan Breakfast Muffins were inspired by my Perfect Breakfast Muffins and an extra Costco sized bag of pecans that I had in the pantry. They are super satisfying, low on sugar and carbs, and delicious!
And what’s even better, you make them in a blender so they’re super easy to make and clean up.
These Maple Pecan Breakfast Muffins have become a new staple for us. When you try them, let me know how much you love them!
3 cups of pecan halves
1/2 cup of dates
1 cup of plain greek yogurt
2 large eggs
1/2 tsp baking powder
1.5 tsp baking soda
Optional Ingredients (for Protein Boost)
1 additional egg
1 cup collagen powder (unflavored)
Preheat oven to 400F and lightly grease a cupcake pan using coconut oil.
In a blender, add the pecan halves. You can pulse the blender a few times to turn them into a “flour” (optional, this step depend on how powerful your blender is). Add the remaining ingredients to the blender.
Blend on high speed until everything is combined into a smooth batter. If the batter is too think, you can add a few tablespoons of water.
Separate the mix into the cupcake tins. Bake at 400F for 15 minutes. Remove from the oven and let cool for 10 minutes before serving.
It was quite a process to create a recipe for perfect breakfast muffins. I had some pretty strict criteria: it had to be simple to make, easy to cleanup, gluten free, be nutrient dense and keep you full, no extra sugars, taste amazing, and be toddler approved. Could such a unicorn muffin exist???
In short: yes! I started with this basic recipe. After much experimentation, I give you my “Prefect Breakfast Muffins” recipe below. One of my favorite things about this recipe is that you can easily change out the “add-in” for variety. My personal favorite here is 1/2 cup of unsweetened coconut flakes and 3 TBSP of chia seeds. We also love 1 cup of wild blueberries and lemon zest. This is your chance to get creative, which is half the fun of cooking. Enjoy!
2 C rolled oats
2 extra large eggs (or 2 large eggs plus one egg white)
1 1/2 C FULL FAT plain Greek yogurt
3 scoops Sunwarrior Classic Plus protein powder (side note: this brand is the BEST out there, and the classic plus powder is amazing for adding into baking recipes as a substitute for some of the flour)
1.5 tsp baking powder
0.5 tsp baking soda
1 tsp vanilla
1/2-1 C add-ins (like blueberries, cacao nibs or chocolate chips, flax seed, coconut flakes, etc)
Preheat the oven to 400F.
Combine all of the ingredients EXCEPT the add-ins in a blender (or food processor). Blend on high speed until the batter is smooth (about 1-2 minutes).
Add the add-in to the batter and pulse the blender to mix them in.
Grease a 12 muffin baking pan using coconut oil. Pour the batter into equal portions in each muffin cup.
Bake for 15 minutes. Allow to cool for 5 minutes before removing from the pan.