![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shadowkatTwo grain free, diary free, sugar free, peanut free, vegetable oil free muffin yummy muffin recipes for a quick and satisfying breakfast:
Egg frittata muffins wrapped with prosciutto. (Taken from Michelle tams mom mom paelo cookbook. about hour to prep.)
From Michelle tam's nom nom paelo. Ingredients:
8 eggs
1/2 pound of chopped thawed and wrung dry frozen spinach
Chopped shiitake mushrooms (she used cremni)
Chopped yellow onion (1/2)
Chopped garlic cloves (3)
1/2 pound or two packages of prosciutto, I ran out and used muffin tins.
2 tablespoons of coconut flour
2 tablespoons of coconut oil
Cherry tomatoes halved
Sea salt ( she used kosher salt)
3 tablespoons coconut milk
Preheat oven to 375 degrees
Cook onions, then add mushrooms and garlic in a frying pan or skillet until onions are translucent in a tablespoon of coconut oil.
Beat eggs.
Whisk in coconut milk and coconut flour
Fold in mushrooms,garlic,onions and spinach
Add chopped bacon if desired
Grease bottom of 12 muffin tin with coconut oil
Coat bottom and sides with prosciutto.
Place in oven for 20 minutes. Done when fork stuck in the top comes out clean.
Banana Walnut and Pecan Morning Muffins
Preheat oven to 400 degrees
1. 3 eggs
2. 1/4 cup coconut flour (coconut flour is highly fiberous flour - has more fiber than any other flour out there, so you don't need much of it. Also more nutritious than any other flour out there.)
3. 2 tablespoons melted coconut oil
4. 2 ripe bananas
5. 1/4 teaspoon honey (recipe called for 3 tablespoons of honey, but that's too sweet for me and the bananas take care of it.)
6. cinnamon
7. 1/4 teaspoon salt
8. 2 tablespoons of canned coconut milk
9. 1/4 teaspoon baking powder
10. 1/4 teaspoon vanilla extract
11. 1/2 cup chopped pecans and walnuts
Whisk the eggs, coconut oil and coconut milk
add in baking powder and coconut flour (whisk until combined)
add bananas, cinnamon, salt, vanilla (whisk until combined)
Add in the nuts
Divide into 6 muffin cups
Bake for 15 minutes
They do rise, extremely moist, and tasty.
Egg frittata muffins wrapped with prosciutto. (Taken from Michelle tams mom mom paelo cookbook. about hour to prep.)
From Michelle tam's nom nom paelo. Ingredients:
8 eggs
1/2 pound of chopped thawed and wrung dry frozen spinach
Chopped shiitake mushrooms (she used cremni)
Chopped yellow onion (1/2)
Chopped garlic cloves (3)
1/2 pound or two packages of prosciutto, I ran out and used muffin tins.
2 tablespoons of coconut flour
2 tablespoons of coconut oil
Cherry tomatoes halved
Sea salt ( she used kosher salt)
3 tablespoons coconut milk
Preheat oven to 375 degrees
Cook onions, then add mushrooms and garlic in a frying pan or skillet until onions are translucent in a tablespoon of coconut oil.
Beat eggs.
Whisk in coconut milk and coconut flour
Fold in mushrooms,garlic,onions and spinach
Add chopped bacon if desired
Grease bottom of 12 muffin tin with coconut oil
Coat bottom and sides with prosciutto.
Place in oven for 20 minutes. Done when fork stuck in the top comes out clean.
Banana Walnut and Pecan Morning Muffins
Preheat oven to 400 degrees
1. 3 eggs
2. 1/4 cup coconut flour (coconut flour is highly fiberous flour - has more fiber than any other flour out there, so you don't need much of it. Also more nutritious than any other flour out there.)
3. 2 tablespoons melted coconut oil
4. 2 ripe bananas
5. 1/4 teaspoon honey (recipe called for 3 tablespoons of honey, but that's too sweet for me and the bananas take care of it.)
6. cinnamon
7. 1/4 teaspoon salt
8. 2 tablespoons of canned coconut milk
9. 1/4 teaspoon baking powder
10. 1/4 teaspoon vanilla extract
11. 1/2 cup chopped pecans and walnuts
Whisk the eggs, coconut oil and coconut milk
add in baking powder and coconut flour (whisk until combined)
add bananas, cinnamon, salt, vanilla (whisk until combined)
Add in the nuts
Divide into 6 muffin cups
Bake for 15 minutes
They do rise, extremely moist, and tasty.