My family consumes a truck load of eggs on a weekly basis. Rich and I were discussing this during the course of the past week. Our egg consumption has increased from a dozen over a few weeks to a few dozen over a week. This is in large part due to our gluten free diet and clean eating habits. Thank God eggs are not terribly expensive. These days the cost of all food has sky rocketed. I began thinking back to my childhood egg consumption. My mom or dad would make scrambled eggs maybe once a week on the weekends; otherwise it was cold cereal, toaster strudel, or a bagel and out the door I went to school. My diet now is a far cry from the convenient carb filled goodness of elementary school yesteryear. Despite the change of eating habits my love for baked morning goods has not left me. I whipped these muffins up one morning spurred by the desire for something soft and slightly sweet to sink my teeth into.
Perfect Breakfast Muffins (gluten free & Paleo inspired)
1/2 cup of creamy almond butter3 eggs
1/2 cup of blanched almond flour
1 TBS of coconut sugar
1 tsp of pumpkin pie spice
A pinch of sea salt
1/4 tsp of baking soda
1 apple peeled cored and grated
1 carrot peeled and grated
1/2 cup of raisins
Preheat oven to 350 degrees. Grease a muffin tin or line with paper muffin liners. In a large mixing bowl beat together almond butter and eggs. Next beat in almond flour, pie spice, coconut sugar, sea salt, and baking soda. Scrape sides of the bowl with a rubber spatula to make sure all ingredients are combined. Stir in grated apple, grated carrot, and raisins. Fill muffin tin wells 1/2-3/4 way full with batter. Bake for 20 minutes. Makes 12 muffins.
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