I wanted a breakfast made only from whole ingredients, yet still felt like a treat—the result was Apple Streusel Egg Muffins. You can easily make a savory version of egg muffins by using the recipe and ingredients for my Swirly Crustless Quiche (recipe here) and baking them as noted here.
3 large green apples,
chopped into 1/2 inch pieces
(approximately 2 cups)
3 tablespoons warm water
2 teaspoons cinnamon, divided
1 1/2 tablespoon butter or coconut oil
3 tablespoons coconut milk
1 1/2 tablespoons coconut flour
1/4 teaspoon baking soda
Pinch of sea salt
For more sweetness, add a couple of chopped, dried medjool dates to the apples as they cook.
Make this recipe with 2 chopped bananas instead of apples!
CHANGE IT UP
Substitute lightly cooked pears or bananas instead of apples.
Add 1/4 cup of chopped nuts or coconut for texture and healthy fats.
Preheat oven to 350°F.
In a medium skillet, sauté the apples, water, and 1 1/2 teaspoon of the cinnamon until the apples are the consistency of chunky applesauce or apple pie filling. Allow the mixture to cool before combining with the egg mixture.
In a medium-sized mixing bowl, whisk the eggs, coconut milk, coconut flour, 1/2 teaspoon of cinnamon, baking soda, and salt until well combined. Add the cooled apples, reserving 1/4 cup for a garnish.
Spoon egg and apple mixture into lined muffin tins—1/4 cup each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.
Bake for 40 minutes.