With this recipe, I set out to create a portable breakfast item that tastes great but also packs a nutritional and protein punch. While I will happily eat reheated eggs and egg dishes on the go, my kiddos aren’t so gung-ho about it. So the breakfast muffin was created! I packed as many eggs in there as I could, but stopped short of creating a super-eggy texture and flavor. Then I loaded it with veggies, walnuts, and heart-healthy coconut. The result is a nutrient-dense, flavorful, and filling breakfast on the go!
DRY INGREDIENTS
½ cup almond flour
1/3 cup coconut flour, sifted
1 tsp cinnamon
½ tsp baking soda
⅛ tsp ground cloves
¼ tsp ground ginger
Pinch of sea salt
WET INGREDIENTS
6 eggs
2 tsp pure vanilla extract
1/3 cup pure maple syrup
ADD-INS
1 cup finely shredded carrots
1 cup finely shredded zucchini
½ cup finely shredded coconut, unsweetened
¼ cup chopped raw walnuts
1/3 cup raisins
¼ cup raw pumpkin seeds
Makes 12 muffins
Prep Day:
Preheat your oven to 350°F.
In a small bowl, mix together the dry ingredients.
In a medium-sized bowl, whisk the eggs until light and frothy. Add the vanilla extract and maple syrup, and whisk to combine.
Add the dry ingredients to the egg mixture, and blend well with a hand mixer.
Stir in the carrots, zucchini, coconut, walnuts, raisins, and 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 three-quarters of the way up the liner.
Bake the muffins for 25-30 minutes or until they are browned and the centers are set and spring back to the touch.
Place the tin on a wire rack, and let cool for 10 minutes. Then remove the muffins from the tin, and let cool completely on the wire rack.
Store the muffins in an airtight container in the refrigerator or a cooler, or freeze them for later use.
Serving Day:
Thaw the muffins in the refrigerator overnight. Reheat them in the microwave in 10-second increments, or enjoy at room temperature.
