Paleo Almond Honey Cupcakes

Super easy on-the-go breakfast muffins/cupcakes. 

Level: Easy

Taste: Yummy for breakfast!

Ingredients:

2 tbsp Coconut Oil

1/4 cup Coconut Flour

1/4 tsp Sea Salt

1/4 tsp Vanilla Extract

1/4 Cup Sliced Almonds

1/4 Cup Chopped Walnuts (optional)

2 tbsp Almond or Coconut Milk

1/4 tsp Baking Powder

3 tbsp Honey

3 Eggs (I used fat free, cholesteral free ready eggs)

1) Preheat the oven to 400 degrees. 

2) Mix melted coconut oil, sea salt, vanilla extract, milk, honey, and baking powder together in a bowl with a whisk (hurry or the the coconut oil will start congealing). 

3) Whisk in the flour until most of the lumps are gone, and then fold in the nuts. 

4) Siphon the batter into a 6 - 8 cup cupcake tin. Put the cupcakes in the oven for 15 - 20min. 

Enjoy!

Chicken Sausage Breakfast Egg Muffins

You can basically make these with whatever you normally mix into your scrambled eggs. This is a superbly simple grab-and-go breakfast recipe! 

Level: Easy

Taste: Delightful

This recipe makes about 20 muffins. 

Ingredients: 

• 1 Dozen eggs
• 1 Bag of Spinach
• 1 Package of pre-cooked chicken sausage
• 1 Package of sliced mushrooms
• 1 Tsp salt
• 1 Tsp pepper
• 1/2 Tsp cayenne or paprika for some kick
• 1/2 Tsp garlic powder

1) Chop the spinach, mushrooms, and chicken sausage into small pieces. 

2) Whisk all of the eggs and ingredients in a large bowl.

3) Coat 2 muffin/cupcake tins with cooking spray, and fill each muffin cup to a little more than 2/3 of the way full. 

4) Cook the muffins for 20-25 minutes at 350 degrees.