Make Ahead - Paleo Breakfast Muffins
These delicious muffins are quick, simple, and paleo and allergen-free (except eggs). With instructions for freezing and re-heating (and the potential for batch cooking) this recipe provides a great option for those who are not morning people. Just bake then freeze the extras and you have a healthy breakfast for 1-2 weeks!
Servings: 20 muffins
Ingredients
- Unbleached paper cupcake liners
- 1 cup organic coconut flour
- 1 cup organic tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 10 eggs
- 1 cup coconut oil melted
- 1 cup honey raw preferred
- 1 cup unsweetened applesauce
- 2 teaspoons vanilla extract or seeds of one vanilla bean
- 2 cups chopped fruit
Instructions
- Preheat oven to 350°F. Line muffin tins with unbleached baking cups.
- In a small bowl, sift coconut flour. Mix in tapioca flour, baking soda, and salt.
- In a large bowl, add eggs, coconut oil, honey, applesauce, and vanilla. Whisk.
- Add dry to wet mixture and stir until combined (you may need to stir vigorously so the coconut flour doesn’t clump). Fold in 2 cups of your favorite chopped fruit.
- Divide mixture among lined muffin tins.
- Bake 24-28 mins or until a toothpick comes out clean and the muffin edges are golden.
- Allow to cool completely. Eat right away or freeze for breakfast for the following week. To thaw for consumption, remove two muffins from the freezer. Sprinkle one Tbsp of water over top and microwave in a glass bowl for 1½ mins.