One of the hardest things I found when first following a paleo lifestyle was having a variance in my breakfasts, gone are the days of cereal, toast and other quick to grab options… so I had to come up with something! Introducing my own recipe for breakfast muffins, I wrote this recipe about 4 years ago and it still to this day has to be one of my favourites.

These breakfast muffins are not only super easy and affordable to make, they stay fresh for 5 days and can be frozen!

Enjoy x

Print Recipe
Paleo Breakfast Muffins
Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Servings
muffins
Ingredients
  • 1 cup Coconut Flour
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/2 cup Coconut Oil melted
  • 8 large Eggs
  • 2 cups Your favourite veges I use tomatos, mushrooms and capsicum
  • 1/2 small Onion
  • 200 gram Bacon or Ham Off The Bone precook the bacon
  • 1/3 cup Feta optional - I use goats feta
Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Servings
muffins
Ingredients
  • 1 cup Coconut Flour
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/2 cup Coconut Oil melted
  • 8 large Eggs
  • 2 cups Your favourite veges I use tomatos, mushrooms and capsicum
  • 1/2 small Onion
  • 200 gram Bacon or Ham Off The Bone precook the bacon
  • 1/3 cup Feta optional - I use goats feta
Instructions
  1. Preheat your oven to 180 degrees Celsius on bake
  2. In a large bowl combine all of your dry ingredients (coconut flour, salt, pepper and baking soda) and set aside
  3. In a medium bowl wisk the wet ingredients (eggs and melted coconut oil) once mixed add your bacon/ham, feta and vegetables and give it a good stir so all ingredients are evenly combined
  4. Add wet ingredients to dry ingredients and stir well, there should be no dry ingredients left at the bottom of the bowl. Let it sit for about 5-10 minutes so the coconut flour can absorb the wet ingredients
  5. With your hands (yes its time to get dirty!) grab 1/6 (or 1/12 if your making mini versions) of the mixture and press into the muffin tray
  6. Bake for 35-40 minutes and let muffins cool before serving
Recipe Notes

The muffins can be stored in an airtight container in the fridge or wrap them in GLAD® Wrap and put them in the freezer. The usually last 5 days in the fridge or several weeks in the freezer (they don't last that long for me to test)