Keto Breakfast Muffins

cashew butter dairy free gluten free keto nut butter paleo vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

For muffin batter

  • ½ cup cashew butter (or nut butter of choice) made with the NutraMilk
  • 1/3 cup almond flour made with the NutraMilk
  • 3 eggs* (If vegan- use flaxseed egg-see notes)
  • 1 tsp baking powder
  • ½ tsp salt 

For mix-Ins*

  • ⅓ cup carrot, grated
  • ⅓ cup zucchini, grated
  • ¼ cup red bell pepper, finely chopped

INSTRUCTIONS

  • Making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.

  • Preheat oven to 375°F (190°C).
  • Combine eggs and cashew butter and mix well with a whisk.
  • Add all the rest of the ingredients and mix until all is well-combined.
  • Put muffin liners in a 12 well muffin tin. You could also grease the muffin tin instead of using muffin liners.
  • Divide the batter evenly into each muffin liner/cup.

  • Bake for 20-25 minutes, until an inserted toothpick comes out clean.

  • Allow the muffins to cool down completely on a wire rack.
  • Serve & Enjoy!

Notes:

Egg substitute: Mix 2 tbsp. ground flaxseeds with 1/3 of water. Set aside for a few minutes and allow it to gel. Use instead of eggs.

Mix-ins: Choose any veggies you like or have on-hand such as broccoli, spinach, asparagus, green onion, etc.

 

 

 



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