I made these Low Carb Breakfast Muffins with Cinnamon, Walnuts and Tahini for a family get together where we opened our presents on Christmas morning. Everyone loved them and was asking for the recipe. You can make them nut free if you use pumpkin seeds instead. These are great for a brunch or breakfast on the go. A few days later Grass Fed Chef took them in the car and he was texting me later that they filled him up for several hours. Let me know how they turn out for you. Make sure to omit the walnuts and use sunflower seeds for a nut free version.
Low Carb Breakfast Muffins with Cinnamon, Walnuts and Tahini (Paleo, gluten free, dairy free, nut free version)
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 12 muffins
Ingredients:
For the muffins:
6 eggs (buy pastured eggs here)
1/3 cup coconut oil, melted (order here)
2 tablespoons tahini (sesame seed paste – order here)
1/2 teaspoon apple cider vinegar
1/2 cup swerve (order here) or 1/2 teaspoon stevia extract for low carb (order here) (use 1/2 coconut sugar for Paleo – order here )
1/2 cup coconut flour (order here)
2 tablespoons ground golden flax (order here)
1 teaspoon cinnamon (order here)
1/2 teaspoon baking soda (order here)
1/2 cup chopped walnuts, omit for nut free (order here) (use 1/2 cup pumpkin seeds for nut free version)
For the icing:
1/2 cup coconut butter (order here)
1/3 cup coconut milk (order here)
1/4 teaspoon vanilla extract (gluten free) (order here)
Directions:
Preheat the oven to 350 degrees. Mix the wet ingredients in one bowl until well combined. Mix the dry ingredients in another bowl until well combined. Add the dry ingredients into the wet until well mixed. Line a muffin pan with paper liners. Fill the muffin cups until they are 2/3 full and place in the oven. While the muffins are cooking mix the icing ingredients in a bowl. When the muffins are cooked let them cool on a baking rack for 10 minutes. Spread the icing on the muffins. Serve and enjoy.
Nutrition Info: Calories: 241 Protein: 6.7 g , Total Fat : 21.8g, Total Carbs: 7.3g, Net Carbs: 2.4g, Fiber: 4.9g (nutrition facts based on 12 servings)
Pin it here:
