Coconut Breakfast Muffins
Pair this muffin with some nuts or avocado and a handful of veggies and you've got a great breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
- 1/2 cup coconut flour
- 1/2 cup coconut oil
- 5 eggs
- 1/3 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla
- 1 cup juice pulp (optional)
- 1/4 cup hemp hearts
- 1/4 cup pumpkin seeds
- 1/4 cup coconut flakes
Pre heat oven to 350F
Mix dry ingredients together in one bowl (Coconut flour, sea salt, baking soda).
Melt coconut oil, let sit to cool a bit.
Beat 5 eggs together, add vanilla and stir in coconut oil.
Slowly stir in dry ingredients into wet ingredients and let coconut flour absorb all the moisture.
Add in 1 cup of beet pulp or other veggie pulp (optional) and help hearts
Add to muffin tin
Top with pumpkin seeds and coconut flakes
Top with a pink of Himalayan salt
Bake for 25 mins and let cool before eating.
Carbs: 9g (6g Net)