I generally have at least four different nut/seed butters open in my fridge at one time.
We’ve got the classic peanut butter, almond butter, my new favourite sunflower butter, and generally one other “special” one – right now it’s a coconut/peanut butter blend. Pretty darn delicious. And it’s not only because of me – my daughter’s new favourite breakfast is any one of these butters with a side of strawberry or apricot jam. Just give her a spoon and she is in breakfast heaven.
In an attempt to try to create a bit of a more balanced plate (the dietitian in me does come out at times), I try to get her to eat her peanut butter and jam with something a bit more socially acceptable – a piece of toast, maybe a pancake, even a banana. But the biggest hit in our house to round out her breakfast plate has been these muffins.
I love that they are made with whole wheat flour and coconut oil and she loves that they have chocolate chips in it. Win win!
An excuse to eat chocolate for breakfast and the perfect vehicle for your nut butter of choice – the perfect muffin recipe if you ask me!