Paleo Breakfast Muffins
Servings Prep Time
6muffins 10minutes
Cook Time Passive Time
40minutes 5minutes
Servings Prep Time
6muffins 10minutes
Cook Time Passive Time
40minutes 5minutes
Ingredients
  • 1cup Coconut Flour
  • 1/2tsp Baking Soda
  • 1tsp Salt
  • 1tsp Pepper
  • 1/2cup Coconut Oilmelted
  • 8large Eggs
  • 2cups Your favourite vegesI use tomatos, mushrooms and capsicum
  • 1/2small Onion
  • 200gram Bacon or Ham Off The Boneprecook the bacon
  • 1/3cup Fetaoptional – 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 GLADĀ® 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)