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Blueberry Banana Mini Breakfast Loaves (gluten/egg free, AIP/paleo)

Introducing my Blueberry Banana Mini Breakfast Loaves. these are gluten/egg free, paleo, AIP friendly, & SOOOOOOOO DELICIOUS!

As most of you know, I have been going through some of the hardest moments of my life after the devastating diagnoses our daughter, Luna, received 7 weeks ago.

Due to this, I have not been focusing on the nutrition posts/content/recipe development that I usually create for my business and to share with all of you. Since the initial shock of her diagnoses has worn off and we have been blessed with so many additional days with Luna then her medical team predicted, I wanted to honor her strength and courage by also having the strength and courage myself to show up, come out of my protective bubble I've built around us over the past weeks, and begin recipe developing and sharing with all of you again.

Thank you to all who have stuck by during this time, who have become new followers because of hearing about Luna's journey, for those who have donated to her fund, or those who have sent us healing energy, prayers & love. We see you, we feel you, we appreciate you more then words can describe.

Love, Robyn


This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, grain free, gluten free, dairy free, nut free, egg free, nightshade free, paleo, & primal!

What Makes this High-Vibing Food?

  • First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!

  • You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!

  • This recipe is full of healthy fats and/or oils, which supports the sacral chakra.

  • This recipe is higher in carbohydrates, providing the solar plexus chakra with both long-lasting sugar sources (like fiber) and quick acting sugars like glucose.

  • This recipe is high in fiber, which supports all three of the lower chakras as it aides in the movement and flow of bulk during the digestive processes.

  • Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.

  • This recipe contains dark blue and purple pigments, which balance the third eye chakra while also protecting from spiritual overuse or negativity.

Equipment Needed to Create this Recipe:

  • stand mixer (I use my KitchenAide)

  • mixing bowl

  • wooden spoon

  • small sauce pan

  • whisk

  • measuring cups/spoons

  • mini loaf baking tin

  • parchment paper


Blueberry Banana Mini Breakfast Loaf

(gluten free, egg free, & AIP/paleo)

Prep time: 15-20 minutes Cook time: about 40 minutes Yield: 4


Dry ingredients

  • ¼ + ⅛ cup coconut flour

  • ¼ cup tapioca starch/flour

  • 1 tsp. baking soda

  • 1 tsp. cinnamon

  • ¼ tsp. sea salt

Wet ingredients

  • 4 small, very ripe bananas

  • ½ cup blueberries

  • ¼ + ⅛ cup coconut oil, melted

  • ¼ cup unsweetened apple sauce

  • ¼ tsp. vanilla bean powder

  • ¼ cup maple syrup

  • Gelatin egg: 1 tbsp. gelatin + ¼ cup water

Crumble ingredients

  • ½ a package of Bare banana chips, crushed

  • ⅛ cup melted coconut oil

  • 1.5 tbsp. tapioca starch/flour

  • 1 tbsp. softened palm shortening

  • 1 tbsp. maple syrup

  • ½ tbsp. coconut flour

  • ½ tsp. cinnamon

How to Create this Recipe:

  1. Preheat your oven to 350 ° F.

  2. In a stand mixer, mix all of the wet ingredients except for the gelatin egg. 

  3. While the wet ingredients are mixing, mix all of the dry ingredients in a separate bowl. Then add the dry ingredients to the wet, mixing on low until fully incorporated and a dough like mixture forms.

  4. While that is mixing, make your gelatin egg. To do this, add the water to a small sauce pan, then sprinkle the gelatin over the water. Wait 2 minutes for the gelatin to bloom and then turn the heat on low-medium to melt the gelatin down, while whisking vigorously. You will end up with a slightly foamy mixture. Once this has formed, immediately add it to your stand mixture. Mix until the gelatin egg it dissolved into the dough mixture. 

  5. Using a mini loaf baking tin, spray each compartment with avocado oil or coconut oil. Then spoon the mixture into 4 of the compartments. Alternatively, you could use a muffin tins (although the exact number of muffins will vary). These will not rise very much as they cook. Place in the oven for about 40 minutes or until a tooth pick pulls out clean when inserted into the center of a loaf. 

  6. While the loaves cook, make the crumble by adding all the ingredients to a medium bowl and mixing until incorporated and a crumble like texture emerges. 

  7. Remove from oven and allow to cool for at least 10 minutes. Spoon the crumble mixture onto the loaves. Refrigerate in air tight containers until ready to heat. 

  8. Enjoy!!


  • These are delicious warmed in the oven for a few minutes at 350 ° F. with a bit of added coconut oil spread on them. 



Serving Size: 1 (based off of 4 servings total)

Calories: 486

Fat: 32 g

Carbs: 46 g

Protein: 4 g

*All nutritional information are estimations and will vary.


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