5 Super Easy Breakfast MuffinsFeb 28, 2021
Do you hate meal prepping or just don't have time?
I am a firm believer that if you plan out your food for the week you will have much more success in accomplishing your nutrition goals. However, I don't always have that much time and am extremely lazy in the kitchen.
For this reason, I want to share several SUPER EASY breakfast muffins you can make on a Sunday morning to enjoy throughout the week. These are also totally freezer friendly. Pro tip: do yourself a favor and buy these reusable silicone muffin cups.
- BPA free
- Have easy to remove tabs
- easy to clean
- better for the environment!
A lot of these recipes are keto, paleo, and gluten free. I find it helpful to have a stocked pantry before making a lot of these recipes, and I get most of my health ingredients from Thrive Market. By clicking here, you can get 25% OFF your first order AND A FREE GIFT. Let's get started!!!!
#1 Blueberry Muffins with Almond Flour
Keto, Paleo, Low-Carb. Amazing with an iced coffee in the morning, without the sugar crash later in the day.
- 2 1/2 cup Blanched Almond Flour
- 1/2 cup granulated sweetener (I prefer either monkfruit, erythritol or Swerve, Switch, or coconut sugar)
- 1 1/2 tsp GF baking powder
- 1/4 tsp sea salt
- 1/3 cup coconut oil (measured solid, then melted; can also use butter)
- 1/3 cup unsweetened plant milk (like almond or coconut at room temperature
- 3 large eggs
- 1/2 tsp vanilla extract
- 3/4 cup blueberries (fresh is better but frozen works just as well)
- Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
- In a large bowl, stir together the almond flour, sweetener, baking powder and sea salt.
- Mix in the melted coconut oil, plant-based milk, eggs, and vanilla extract. Fold in the blueberries.
- Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes until the top is golden and an inserted toothpick comes out clean.
These muffins freeze exceptionally well! They’ll last up to 4-6 months in the freezer.
To thaw, you can place the almond flour muffins in the fridge or on the counter, or even reheat them from frozen. You can reheat in the oven or microwave. They are so moist that they don’t dry out easily. Add a little bit of grass-fed butter on top and reheat in the oven for a few minutes (at 350 F) for that fresh baked taste.
#2 Healthy Sausage Egg Muffins
Keto, Paleo, Low-Carb, Whole 30. Super scrumptious....I can eat like 4 in one sitting.
- 1/2 pound of ground breakfast sausage (no sugar added, cooked and drained) *omit if vegetarian
- 1 cup lightly packed baby spinach (chopped)
- 1 cup finely diced red bell pepper
- 1 jalapeno (diced, if you like it spicy)
- 3/4 cup quartered cherry tomatoes (or grape, about 1 cup whole tomatoes)
- 6 large eggs
- 4 large egg whites
- 1/4 tsp salt
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- pinch of ground pepper or cayenne pepper to give it a kick!
- 1/4 cup feta cheese (plus some to sprinkle on top - omit if dairy-free)
- Optional toppings: avocado, salsa, hot sauce, fresh parsley
Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
- Cook breakfast sausage in skillet at medium/high heat until cooked through. Strain excess oil. Evenly add sausage to the baking cups.
In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).
- Store leftover egg muffins in an airtight container or ziptop bag in the refrigerator for up to 3 days or individually wrap and freeze for up to 3 months. Reheat gently in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds (from thawed) or 1 or so minutes (from frozen), depending upon your microwave.
- This recipe is incredibly flexible. Feel free to swap the listed veggies for the same amount of any other diced vegetable or cooked, diced meat. If the vegetables are very firm, such as carrots or sweet potatoes, I recommend cooking and cooling them first before adding them to the cups.
#3 Paleo Cinnamon Roll Muffins
Keto, Paleo, GF. Delectable pieces of heaven with ooey gooey cinnamon sugar middle. Indulge and feel good about it!
Ingredients- for the muffins:
- 1.5 cup Almond Flour
- 1/2 cup Tapioca Flour
- 1/4 cup coconut sugar
- 1/2 tsp Baking Soda
- 1/2 tsp sea salt
- 2 TBSP coconut oil (melted)
- 2 large eggs
- approx 1 cup Coconut Milk or other dairy-free milk
Ingredients- for the Topping:
Preheat oven to 350 F. Place muffin liners in a standard 12-cup muffin tin.
Mix together the dry ingredients for the muffins.
Crack the 2 eggs into a measuring cup, whisk with a fork, and then fill up to the 1.25 mark on the measuring cup with your choice of dairy-free milk.
Add the 2 tbs of coconut oil and mix.
Add the wet ingredients into the dry and mix JUST until everything is wet.
Mix together all of the ingredients for the topping.
Add half of the topping ingredients into the muffin mix and fold in gently. It can be kind of swirly, no need for it to be entirely mixed.
Scoop into prepared liners, filling about 3/4 full.
Sprinkle the remaining topping on the muffins.
Bake for 22-24 minutes. A toothpick in the center should come out mainly dry, but you might get some of the gooey center so try to check it slightly off-center.
#4 Spicy Southwestern Egg Muffins
These are super delicious and nutritious!
- 10 eggs
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- sea salt & pepper to taste
- 1/4 cup chopped cilantro
- 1 cup black beans drained and rinsed
- 1 cup organic corn, fresh or frozen
- 1 avocado diced
- 1 tomato diced
- 1 jalapeno sliced
- Preheat the oven to 375 F degrees. Spray your muffin tin with cooking spray.
- In a medium bowl whisk the eggs, salt, black pepper, cumin and cayenne pepper. Mix well to combine.
- Add in a bit of black beans, corn, cilantro, tomato and jalapeno equally into each muffin cup.
- Pour the eggs over the toppings until the wells are ¾ full.
- Bake for about 18-20 minutes or until the eggs are set.
- Garnish with fresh chopped cilantro and avocado.
- Serve & enjoy!
#4 Paleo Lemon Muffins
Keto, Paleo, GF. Great breakfast, snack or dessert (my fave)! PS I AM OBSESSED WITH ALL THINGS LEMON. So, saved the best for last.
- 1/2 cup Coconut Flour
- 1/4 cup Arrowroot powder or Tapioca Starch
- 1/2 tsp Baking Soda
- zest of 1 large lemon
- 2 TBSP lemon juice
- 1/2 cup unsweetened almond milk or full-fat coconut milk
- 3 large eggs
- 4 TBSP maple syrup or honey
- 1 TBSP coconut oil (melted), or Avocado oil
- 1 tsp vanilla extract
- Preheat the oven to 350℉ and line a muffin tin with cupcake liners. Or generously grease them.
- Combine the oil, maple syrup/honey, eggs, milk, lemon juice, lemon zest, and vanilla in a large bowl, whisking to combine.
- In the same bowl, add the arrowroot powder, coconut flour, and baking soda. Stir until well combined and there are no lumps. Let sit for 5 minutes so that coconut flour has had a chance to absorb liquid.
- Spoon 2 heaping tablespoons of batter into each cup.
- Bake the muffins for 25 minutes, or until the tops are slightly browned and a toothpick comes out clean when inserted into the center of a muffin.
- Remove from the oven and allow to cool for 20 minutes. Enjoy immediately or store in the refrigerator in a tightly sealed container for up to 5 days. Freeze the leftover muffins in a tightly sealed container for up to 1 month.
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