Portable breakfast. It makes life so easy, on so many mornings, regardless of whether it’s a weekday, weekend, or holiday. Portable breakfasts that are also easy to prepare, filling, frugal, and scrumptious? Slam dunks.
These banana-blueberry breakfast cookies are just such a portable breakfast.
I love the idea of breakfast cookies, but many recipes emphasize the “cookie” than the “breakfast.” Even when the sugars are unrefined, the fats nourishing, and the ingredients generally wholesome, a checks and balance system should still be at work to create a cookie that will first and foremost provide energy, power and satisfaction throughout the morning. That’s exactly what these tender, not-too-sweet cookies deliver, in spades.
I made these cookies earlier in the week and stowed them in the refrigerator; honestly, they are tasting even more delicious each subsequent day! I don’t like to eat much before early morning runs, but one of these was ideal before my long runs this week, chasing off the early morning edge of hunger and providing much needed fuel along the way.
With summer fruits at their peak, it is easy to sub in your favorites in place of the blueberries, or even the mashed banana. I’m thinking pureed mangoes, peaches, nectarines or apricots would be smashing successes. Enjoy!Print
Jumbo banana-blueberry breakfast cookies, made vegan and gluten-free with oats and coconut flour. Bake in a muffin tin for extra-ease and lots of crispy edges!
- 1/2 cup mashed, very ripe banana (about 1 large)
- 6 tablespoons nondairy milk (I used almond milk)
- 1/4 cup creamy, natural almond butter
- 1 tablespoon maple syrup
- 1 tbsp coconut oil
- 1–1/2 teaspoons whole pysllium husk
- 1 teaspoon finely grated lemon zest (or 1 teaspoon vanilla extract)
- 1 cup rolled oats, divided
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 2/3 cup fresh blueberries
- Optional: confectioners’ sugar, for dusting
- Preheat oven to 350F. Grease or spray 12 cups of a standard muffiin tin
- In a medium bowl, whisk together the banana, milk, almond butter, syrup, coconut oil, psyllium husk, and lemon zest. Let stand (to thicken) for 5 minutes.
- Meanwhile, process 1/2 of the oats in a food processor until they resemble flour. Transfer to a large bowl and add the remaining oats, coconut flour, baking powder, baking soda, and salt. Add the banana mixture, stirring until just blended. Gently stir in blueberries.
- Divide batter evenly between prepared cups, smoothing tops.
- Bake in the preheated oven for 17 to 22 minutes until golden brown and just set at center. Let cool in tin on a wire rack for 10 minutes, then remove from tin. Serve warm or cool completely on rack. If desired, sprinkle with confectioners’ sugar.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 day, the refrigerator for 2 weeks or the freezer for 6 months.
- Category: breakfast, snack
- Serving Size: 1 big cookie
- Calories: 101
- Sugar: 4.2 g
- Sodium: 108 mg
- Fat: 4.5 g
- Saturated Fat: 1.7 g
- Carbohydrates: 12.2 g
- Fiber: 1.9 g
- Protein: 3.1 g
- Cholesterol: 0 mg