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Frozen Paleo Breakfast Muffins

<p>This fruity frozen morning treat tops a date and almond crust with an ice cream like mixture of strawberries and bananas. While seemingly indulgent, this breakfast is filled with healthy fats from coconut and flax to help keep you and your little ones energized for the day ahead.</p>
4 Servings Recipe By

Ingredients

  • 1/2 cups pit Dates
  • 1/3 cups Almond Flour
  • 1 tablespoon Flaxseed, Ground
  • 2 teaspoons Maple Syrup
  • 1 cup Sliced Strawberries, Frozen
  • 1/4 cups melt Coconut Oil
  • 1/2 cups Coconut Milk, Unsweetened
  • 2 cups peel and dice Banana

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 muffins
  • 313 Calories
  • 20g Total Fat
  • 13g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 10mg Sodium
  • 34g Total Carb
  • 5g Fiber
  • 22g Total Sugars (Includes 2g Added Sugars)
  • 3g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place paper liners in muffin tins.
  2. In a food processor, combine dates, almond flour and ground flaxseed. Pulse until mixture is crumbly.
  3. Transfer to a bowl, and stir in maple syrup.
  4. Gently press 1 Tablespoon of crust mixture into the bottom of muffin tins to form crust.
  5. Place partially thawed strawberries in food processor and pulse until smooth. Slowly add coconut oil and coconut milk until a thick, sorbet consistency forms.
  6. Pour strawberry mixture into a bowl. Gently fold in bananas.
  7. Divide strawberry banana mixture evenly over the top of the crust.
  8. Place muffin tins in freezer and allow to freeze until solid.
  9. Remove from muffin tins, allow to thaw for 10 minutes on counter before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place paper liners in muffin tins.
  2. In a food processor, combine dates, almond meal and ground flax. Pulse until mixture is crumbly.
  3. Transfer to a bowl, and stir in maple syrup.
  4. Gently press 1 Tablespoon of crust mixture into the bottom of muffin tins to form crust.
  5. Place partially thawed strawberries in food processor and pulse until smooth. Slowly add coconut oil and coconut milk until a thick, sorbet consistency forms.
  6. Pour strawberry mixture into a bowl. Gently fold in bananas.
  7. Divide strawberry banana mixture evenly over the top of the crust.
  8. Place muffin tins in freezer and allow to freeze until solid.
  9. Remove from muffin tins and divide between indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Allow to thaw for 10 minutes on counter before serving.

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