Best 2 Paleo Breakfast Muffins Recipes
PALEO BREAKFAST MUFFINS
Paleo dieting can be pretty yummy, considering there's so much meat, eggs, and fish that you can feast on, but it can also be challenging on those who love a hint of salt, dairy, and grains. These breakfast muffins are paleo but full of flavor!
Provided by Z Living
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
- Combine bacon, onion, and green bell pepper in a medium mixing bowl. Divide bacon mixture among the muffin cups, filling each 3/4 full. Crack 1 egg into each cup. Sprinkle chives and a pinch of salt over each egg.
- Bake in the preheated oven until eggs are set, about 20 minutes.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 1.7 g, Cholesterol 195 mg, Fat 8.4 g, Fiber 0.3 g, Protein 9.5 g, SaturatedFat 2.7 g, Sodium 296.1 mg, Sugar 1 g
PALEO BREAKFAST MUFFINS
A great way to start the day for your whole family on weekdays. Things get hectic at our house in the mornings during the week. This is the perfect solution to give yourself, & your family something that will keep them going all morning long. These muffins are full of Eggs, veggies, walnuts, & coconut. It's a nutrient-dense, flavorful, & filling breakfast.
Provided by Love 2b Healthy44
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Directions:.
- Preheat oven to 350°F.
- In a small bowl, mix together the dry ingredients.
- In a med sized bowl, whisk the eggs until light & frothy. Add the vanilla extract & maple syrup, & whisk to combine.
- Stir the carrots, zucchini, coconut, walnuts, raisins, & pumpkin seeds until incorporated.
- Line a 12 cup muffin tin with paper liners. Divide the batter evenly among the muffin cups, filling each one about 3 quarters of the way up.
- bake muffins for 25-30 min or until they are browned and the centers are set & spring back to the touch.
- Place the tin on a wire rack, & let cool for 10 minute Then remove the muffins from the tin & cool completely.
- Store the muffins in a airtight container in refrigerator or freezer.
Nutrition Facts : Calories 133.8, Fat 7.7, SaturatedFat 3.2, Cholesterol 93, Sodium 147.8, Carbohydrate 12.3, Fiber 1.6, Sugar 9, Protein 4.9
Tips:
- Use ripe bananas. Ripe bananas are sweeter and have a more intense flavor than unripe bananas. This will make your muffins more flavorful and moist.
- Mash the bananas well. Mashing the bananas well will help to incorporate them into the batter and prevent them from clumping.
- Don't overmix the batter. Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
- Use a muffin pan with a nonstick coating. This will help to prevent the muffins from sticking to the pan.
- Fill the muffin cups only 2/3 full. The muffins will rise as they bake, so don't fill the cups all the way to the top.
- Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes. Check the muffins for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the muffins are done.
Conclusion:
These paleo breakfast muffins are a delicious and healthy way to start your day. They are made with simple, wholesome ingredients and are packed with nutrients. They are also gluten-free, grain-free, and dairy-free, making them a great option for people with food allergies or sensitivities.
These muffins are perfect for a quick and easy breakfast on the go. They are also a great snack or dessert. Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
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