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(Love is a) Rocky Road Vanilla Muffins

Easy, Quick, Delicious, Grain-free, Dairy-free, Protein- & Healthy Fat-Packed, Low Carb

Do you like rushing around in the morning? Me neither. It can be so hard to get going in the morning (especially when it's -2 degrees and everywhere you look is ice and snow). It's just soooooo hard to get out of that nice warm bed!

But, eventually you know you have to get up. Now you're in a rush and the last thing you want to worry about is breakfast.

So what happens? It's Pop Tart or Drive Thru City for your average reluctant morning commuter - I've totally been there. Starting off the day with sugars and highly processed flour (which is essentially sugar to your body) gives you a kick in the morning but a crash when it wears off. When you hit the wall later in the day, you're much more likely to go for the same type of snack - processed, carb-y, sugary. It makes it near impossible to make good food decisions - you don't have the energy or motivation to do all the things you meant to, or keep the promise you made to yourself on January 1st - and all because of what you ate for breakfast!

Now, I'm talking about adults, but let's think about kids for a second. We want our kids to be able to focus and get the most out of their day - not feel tired and bored and disengaged while they are trying to learn, grow and have fun! Changing something as simple as what they eat in the morning can have a profound effect on how great the rest of their day is!

Make a batch of these muffins on Sunday and you have a grab and go breakfast for the whole family that is nutrient dense, and favors protein and fats over carbohydrates, so that everyone will feel energized, smart and satisfied. My kids can't get enough of these - to them it's like I'm giving them a cupcake for breakfast.

So without further ado....


(love is a) Rocky Road Vanilla Muffins

Makes 16 Serving Size 1 muffin 250 Calories | 20g Fat, 15g Carb | 9g Protein



Preheat oven to 350 and line muffin tins with parchment cupcake liners. Set aside.

If needed, add the coconut oil to a small pan and melt gently. Allow to cool a bit.

In a large bowl, add eggs and whisk to break up yolks. Then add all wet ingredients and whisk until well blended. Add dry ingredients and mix completely. Stir in marshmallow bits and chocolate chips, being cautious not to let marshmallows clump together. Spoon into the muffin tin, filling about 3/4 or a bit more. Bake for about 23 minutes or until a toothpick inserted in middle comes out clean. Allow to cool completely before eating. Store in refrigerator.

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