Raise your hand if getting kids ready for school in the morning is the worst part of your day.
Awesome. In case you didn’t know, I am not a morning person. I mean, at least not since I’ve had kids.
Before the kids were born I used to get up at 5:00 a.m. to run.
Since having the boys I can barely scrape myself off my mattress before 10:00 a.m. But I have to. I mean, Smalls catches the bust at 7:45 a.m. every morning.
This means that we’re eating frozen breakfasts most mornings. And sure, I could buy Eggos (and I’m not ashamed to admit that I’ve done this on more than one occasion), but I’d much rather feed my kids something homemade.
Is anybody out there as obsessed with muffins for breakfast as I am?
I can’t help it. They are just so darn good, y’all!
My problem with muffins is finding ones that are healthy and not baked with 5 different kinds of sugars hidden in large and unknown names. The prepacked ones at the store remind me of my childhood… But now I know better and I’m trying to jam pack my mornings with healthy and energetic foods.
YAY ADULTING… right?
The other thing about muffins is it’s sometimes hard to make the PERFECT muffin at the right consistency, with exploding flavor and a sense of satisfaction. They sometimes have so much going on and all I want is a simple muffin!
Since I am always searching for fun, yummy, and simple recipes, I wanted to share this super easy paleo breakfast muffin recipe with y’all.
Give them a try and share your thoughts or maybe you have a similar recipe of your own.
Paleo Breakfast Muffins
- 6 eggs
- 1 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 cup melted coconut oil
- 1 apple, grated (roughly 1 cup packed)
- 14 tablespoons maple syrup
Preheat your oven to 400 degrees.
In a large bowl combine the coconut flour, baking powder, sea salt, cinnamon, and nutmeg. Whisk quickly to mix.
In a smaller bowl, whisk the wet ingredients together (the eggs, coconut oil, and maple syrup).
Pour the wet ingredients into the dry ingredient bowl and mix until just combined (be careful to not overmix).
Add the grated apple gently stir to combine.
Spray a muffin tin with oil or use muffin liners, and portion the batter into the tin using a cookie scoop.
Press the batter down gently with a fork, leaving about a 1/4 of the muffin liner showing.
Bake for 14 minutes. Remove the muffins from the oven and allow them to cool completely in the pan.
This recipe makes 12 muffins, though I usually double it. These muffins will freeze well for up to 3 months if you allow them to cool completely and store them in a freezer bag.
To serve them on busy mornings, you can either microwave the frozen muffin for 30 seconds to 1 minute (based on your microwave) or allow them to thaw overnight on the counter, covered with a napkin or kitchen towel.
What’s your go-to breakfast recipe?