Meet Ryanna Battiste. Owner of The New School Kitchen and National Board Certified Health and Wellness Coach. She helps busy people cook real food in less time so they can heal their bodies. Ryanna lives in Wilmington, NC (originally from New York!) where she is raising two boys and eating far too much maple syrup.
Since 2012, Ryanna has been helping others transform their lives in unexpected and magnificent ways through eating clean, REAL food.
“Peeling a muffin from a liner and splitting it open to heat and melt butter on it kind of flashes me back to High School. I used to get a Banana Nut Muffin from the cafeteria for breakfast. It would come swaddled in plastic wrap and I would eat it with a carton of cold milk. All that sugar, gluten and dairy would kill me now!
“And even if you’re not intolerant to those foods, they’re not awesome to eat every day. So I developed a simple moist muffin recipe that’s loaded with protein from your (hopefully local and/or organic?) eggs, are grain and gluten free, are sweetened with fruit and a very small amount of maple syrup, and best part: whip up in a flash in your blender! They are moist and soft in the way that banana bread can get. And sometimes, breakfast or not, you need some banana bread in your life.
Best part? They are totally kid approved!
I made the muffins last Saturday and showed my big kid where they were that night so he could get his own breakfast when he woke up at “oh my god, why are you awake?” o’clock on Sunday. He ate them and then played quietly for an hour! These muffins totally did the trick for a more filling and wholesome breakfast than something like cold cereal. Score!
Make them special and less simple by adding crushed walnuts or chocolate chips. And enjoy! “
Click here for her FREE Banana Bread Breakfast Muffin Recipe.
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