Gluten Free Paleo Courgette Breakfast Muffins


My word are they tasty! They contain courgette and coconut flour, making them the perfect gluten free paleo breakfast muffin. Being low in carbohydrate they make the perfect breakfast for those trying to lose weight and opting for a more paleo lifestyle.


Gluten Free Paleo Breakfast Muffins


Ingredients

Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.

These muffins are packed with nutrients and are full of protein, keeping you full all morning. They are also great for pre and post gym snacks.


Recipe

Coconut & Courgette Muffins

Coconut & Courgette Muffins

Ingredients

  • 3/4 cup coconut flour
  • 6 eggs, room temp, whisked
  • 1 large mashed banana
  • 1/4 cup coconut oil or light olive oil
  • 1 pod or 1 tsp if using extract vanilla pod, seeds scraped out (or vanilla extract)
  • 1 and 1/2 cups, tightly packed in grated courgette
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg (optional)
  • 1 tsp baking powder

Instructions

  1. Pre-heat the oven to 180 (UK) / 350 (US) and lightly grease the muffin tray;
  2. In a bowl, combine the dry ingredients and stir until mixed thoroughly;
  3. In another bowl, or measuring jug, combine all of the wet ingredients (not the courgette);
  4. Combine the wet and dry ingredients until thoroughly mixed, then add the courgettes. The mix will be quite stiff, this is normal;
  5. Spoon mixture into a muffin tin and bake for 20-25 minutes until lightly golden and you can remove a skewer clean. Leave to rest for 15 minutes, before removing and placing on a cooling rack.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://livsrecoverykitchen.com/gluten-free-paleo-breakfast-muffins/