These delightful muffins are a great way to start the day!
I threw these together one morning when I felt the inspiration to create something new for my little one...and it was a hit!
Not only are they chock full of fiber & protein, they are free of refined sugars and incredibly delicious...you would never know that they were such a powerhouse of nutrition!
These are absolutely wonderful on their own, but if you would prefer an extra kick of sweetness, drizzle some maple syrup on these beauties & dig in!
Coconut Flour Power Breakfast Muffins (Gluten Free, Sugar Free)
Makes: 6 large muffins
6 eggs, beaten
1/3 cup coconut oil
3/4 cup freshly squeezed orange juice (you can omit & use milk of your choice in its place if you would prefer)
1/2 tsp apple cider vinegar
2 tbs tahini (I use Roland's Organic)
1 tsp vanilla extract
1 cup coconut flour (I use Bob's Red Mill)
1/2 tsp baking soda
1 tbs chia seeds
1 tsp ground cinnamon
1/2 cup chopped walnuts
maple syrup, for drizzling (optional)
Preheat oven to 350°F. Grease or line a muffin tin with liners, set aside.
In a large mixing bowl, blend your wet ingredients together.
In another large bowl, combine your dry ingredients (except walnuts).
Mix your wet & dry ingredients until just combined. Let batter sit for 5 minutes.
Pour batter into a greased or lined muffin tin. Press walnuts into top of poured batter.
Bake for 25 minutes, or until firm and beginning to turn golden.
Let cool a few minutes before serving.