Make-Ahead Breakfast
When your mornings are hectic, the last thing you need is a convoluted breakfast recipe to add to the mix. My A.M. muffins can be whipped together and ready to enjoy in a mere 30 minutes (blend your ingredients and pop them into the oven while you make the kids’ lunches or blow-dry your hair!). Or, if you prefer a grab-and-go option, simply bake up these grain-free muffins ahead of time!
GF Lemon Poppyseed Muffins
Makes 12 muffins.
Ingredients:
6 eggs
1/2 tsp pure vanilla extract
2 lemons, juiced and zested, divided
1/4 cup coconut oil
1/4 cup honey
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tbsp poppy seeds
Directions:
1. Preheat oven to 325°F. Line a muffin tin with 12 liners.
2. In a large bowl, whisk eggs, vanilla and lemon juice. Melt and combine oil and honey; pour into egg mixture and whisk to combine.
3. In a small bowl, stir flour, baking soda and lemon zest. Pour dry ingredients into wet ingredients and whisk until smooth. Stir in poppy seeds.
4. Fill each muffin cup with 1/4 cup batter. Bake for 20-25 minutes, until a toothpick inserted into center comes out clean. Cool for 5 minutes in tin, then transfer to a rack to cool completely.
I’d love to hear what recipes you love to use for a quick grab-and-go breakfast option! Leave me a comment below.
Always living with passion,
Sammie
