I don’t remember my weekly breakfasts too much as a kid. I remember in high school eating a lot of oatmeal and hot chocolate. I remember eating eggs here and there, and waffles were always a welcomed meal. College was all about enjoying a coffee and muffin during my first morning class. Nowadays, breakfasts are tough for me.
I’ve told you my morning woes before. Well, I’m still struggling. Here’s the issue: I want to start the day on a good note, while simultaneously making an easy, no-fuss, no-mess meal. For some reason I have a hard time marrying healthy + easy into a happy little breakfast union.
When I grab a piece of toast or bowl of cereal (read: easy, no brainer, carby kind of breakfast), I just feel so blah for the whole morning. AND I make less healthy decisions throughout the day (read: eat allll the chocolate chips in the house). When I make something healthier, it makes a mess of my kitchen and takes twice as long. To top it off, I’m boycotting eggs for the near future because I may have overdone the whole sunny side up egg breakfast thing.
I impulsively made some “healthy cookies” the other day and immediately decided they needed to be breakfast cookies. Why? Because you can make them ahead, grab them on the go, AND you can tell your kids they’re having COOKIES for breakfast. I mean if that’s not everyone’s dream, then I am seriously out of touch with modern day ideals.
So here’s the other thing. Lots of breakfast cookies have oats in them and that makes sense because oats and breakfast go hand in hand. I don’t use too many oats in my life because they tend to be higher carb. I wanted to keep the crunchy vibe so I included a bunch of nuts and seeds that will keep you energized all morning.
Make them your own!! I threw some blueberries in there, but switch up the berry or heck, balls to the walls, why not chocolate chips? Vamp up the crunch by doubling the nuts and seeds, you do you!
But Lindsay, why muffin top? When I ate these cookies I couldn’t help but be reminded of that deliciously fluffy muffin texture and went back and forth in my head as to whether these were actually cookies or muffins in cookie form. No, they won’t give you a muffin top unless you eat the entire batch each day for a year and even that muffin top acquisition may depend on your exercise level.
Let’s get down to business muh peeps. Let’s make some Blueberry Muffin Top Breakfast Cookies!
First, mash your banana in a large bowl. Whisk in the eggs, almond butter, and agave nectar.
Add the cashew flour, flax seeds, chopped pecans, and baking soda. Whisk everything together.
Fold in the blueberries.
Use an ice cream scooper to scoop large cookies onto a lined baking sheet. Bake for 15 minutes. Allow the cookies to sit on the pan to cool for a few minutes before transferring them to a cooling rack.
- 2 ripe bananas
- 2 eggs
- 1/3 cup natural almond butter
- 1/4 cup agave nectar
- 2 cups cashew flour (sub in almond flour or hazelnut flour, NOT coconut flour)
- 1/3 cup flax seeds
- 1 cup pecans, chopped
- 1 teaspoon baking soda
- 1 1/2 cup blueberries
- Preheat oven to 350F.
- First, mash your banana in a large bowl.
- Whisk in the eggs, almond butter, and agave nectar.
- Add the cashew flour, flax seeds, chopped pecans, and baking soda.
- Whisk everything together.
- Fold in the blueberries.
- Use an ice cream scooper to scoop large cookies onto a lined baking sheet (I did six per batch).
- Bake for 15 minutes, until golden brown on top.
- Allow the cookies to sit on the pan to cool for a few minutes before transferring them to a cooling rack.
Serving (1 cookie): Calories 210; Fat 15.4g (Sat 1.6g); Protein 5.9g; Carb 15.4g (net carb 11.6g); Fiber 3.8g; Sodium 95mg
Do NOT sub in coconut flour.