Best 2 Paleo Breakfast Muffins Recipes

PALEO BREAKFAST MUFFINS

Paleo Breakfast Muffins image

Paleo dieting can be pretty yummy, considering there's so much meat, eggs, and fish that you can feast on, but it can also be challenging on those who love a hint of salt, dairy, and grains. These breakfast muffins are paleo but full of flavor!

Provided by Z Living

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 40m

Yield 9

Number Of Ingredients 6

Ingredients

8 strips uncooked bacon, chopped
½ cup minced onion
½ cup minced green bell pepper
9 large eggs
3 chives, minced, or more to taste
coarse sea salt to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
Combine bacon, onion, and green bell pepper in a medium mixing bowl. Divide bacon mixture among the muffin cups, filling each 3/4 full. Crack 1 egg into each cup. Sprinkle chives and a pinch of salt over each egg.
Bake in the preheated oven until eggs are set, about 20 minutes.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 1.7 g, Cholesterol 195 mg, Fat 8.4 g, Fiber 0.3 g, Protein 9.5 g, SaturatedFat 2.7 g, Sodium 296.1 mg, Sugar 1 g

PALEO BREAKFAST MUFFINS

Paleo Breakfast Muffins image

A great way to start the day for your whole family on weekdays. Things get hectic at our house in the mornings during the week. This is the perfect solution to give yourself, & your family something that will keep them going all morning long. These muffins are full of Eggs, veggies, walnuts, & coconut. It's a nutrient-dense, flavorful, & filling breakfast.

Provided by Love 2b Healthy44

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup almond flour
1/3 cup coconut flour, sifted
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt or 1 pinch sea salt, for better flavor
6 eggs
2 teaspoons pure vanilla extract
1/3 cup pure maple syrup
1 cup finely shredded carrot
1 cup finely shredded zucchini
1/2 cup finely unsweetened dried shredded coconut
1/4 cup chopped raw walnuts
1/3 cup raisins
1/4 cup raw pumpkin seeds

Steps:

Directions:.
Preheat oven to 350°F.
In a small bowl, mix together the dry ingredients.
In a med sized bowl, whisk the eggs until light & frothy. Add the vanilla extract & maple syrup, & whisk to combine.
Stir the carrots, zucchini, coconut, walnuts, raisins, & 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 3 quarters of the way up.
bake muffins for 25-30 min or until they are browned and the centers are set & spring back to the touch.
Place the tin on a wire rack, & let cool for 10 minute Then remove the muffins from the tin & cool completely.
Store the muffins in a airtight container in refrigerator or freezer.

Nutrition Facts : Calories 133.8, Fat 7.7, SaturatedFat 3.2, Cholesterol 93, Sodium 147.8, Carbohydrate 12.3, Fiber 1.6, Sugar 9, Protein 4.9