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.
PREP TIME
15 minutes
COOKING TIME
40 minutes
YIELD
12 muffins
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
9 eggs
3 tablespoons coconut milk
1 1/2 tablespoons coconut flour
1/4 teaspoon baking soda
Pinch of sea salt
SIDE NOTE
For more sweetness, add a couple of chopped, dried medjool dates to the apples as they cook.
FODMAP FREE?
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.
NUTS
EGGS
NIGHTSHADES
FODMAPS
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.
