Keto Breakfast Muffins: Delicious and Nutritious Recipes to Start Your Day

Looking for a way to break up with carb-loaded breakfasts and start your day off right? Keto breakfast muffins are the perfect solution. They're versatile, tasty, easy to make, and perfect for meal prep. Plus, kids love them, and they're completely portable and convenient.

Why Keto Muffins?

Keto muffins are low in carbs and high in healthy fats, making them a great option for those following a ketogenic diet. They can be customized with a variety of ingredients to suit your taste preferences.

Base Recipe: Spinach and Feta Keto Muffins

This recipe uses a base of macadamia nuts, eggs, and coconut butter. It was inspired by a recipe seen in the Netflix documentary "The Magic Pill," which also led to a keto flatbread recipe. The batter is versatile and can be used for various muffins.

Ingredients:

• Macadamia nuts
• Eggs
• Coconut butter
• Spinach
• Feta cheese

Instructions:

1. Preheat oven and prepare muffin tin.
2. Blend macadamia nuts, eggs, and coconut butter in a food processor or powerful blender until smooth.
3. Stir in spinach and feta cheese.
4. Pour batter into a non-stick muffin tin (sprayed with non-stick spray). Mini muffins can also be made.
5. Bake until golden brown and set.

Note: Do not substitute coconut oil for coconut butter, as they have different textures.

Keto Egg Muffins: A Customizable Delight

These keto egg muffins are a blank canvas for your favorite flavors.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• 10 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne
• Your favorite fillings: bacon, spinach, tomatoes, peppers, sausage, ham, cheese, jalapenos, cilantro, sun-dried tomatoes, etc.

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C) and spray a 12-count muffin pan with non-stick spray.
2. Whisk eggs, salt, pepper, onion powder, garlic powder, and cayenne in a large measuring cup or bowl.
3. Layer your chosen ingredients in the muffin pan.
4. Pour the egg mixture into the muffin tins, filling them almost to the top.
5. Stir each muffin tin with a fork to mix the ingredients.
6. Top with reserved ingredients and bake for 25 minutes.
7. Let sit in the muffin tin for 1-2 minutes before removing.

Tips for Egg Muffins:

• Mixing eggs in a large measuring cup makes pouring easier.
• Use paper liners with caution, as they can become soggy.
• Sauté veggies before adding them to the muffins.

Keto Brownie Breakfast Muffins

Yes, you can have brownies for breakfast on a keto diet!

Ingredients:

• Coconut oil or coconut cream
• Almond milk
• Ground chia seeds
• Erythritol (such as Swerve)
• Unsweetened cacao powder
• Almond flour
• Baking powder
• Vanilla extract
• Eggs

Instructions:

1. Whisk eggs, vanilla extract, coconut cream, and almond milk together.
2. In a separate bowl, combine almond flour, baking powder, ground chia, erythritol, and cacao powder.
3. Whisk cooled coconut oil into the egg mixture, then add the egg mixture to the almond flour mixture.
4. Distribute batter evenly among muffin cups.

Keto Blueberry Muffins

These almond flour blueberry muffins are a tribute to classic blueberry muffins, but with a keto-friendly twist.

Ingredients:

• Wholesome Yum Blanched Almond Flour
• Besti Monk Fruit Allulose Blend (or erythritol)
• Butter or coconut oil
• Unsweetened almond milk
• Baking powder
• Fresh or frozen blueberries
• Vanilla extract
• Eggs

Instructions:

1. Preheat oven to 350 degrees F (177 degrees C) and line a muffin pan with silicone or parchment paper liners.
2. Mix melted butter or coconut oil, almond milk, eggs, and vanilla extract.
3. In a large bowl, whisk together the almond flour, Besti, baking powder, and a pinch of sea salt.
4. Add the wet ingredients to the dry ingredients.
5. Gently fold in the blueberries.
6. Distribute the batter evenly among the muffin cups.
7. Bake until golden.

Tips for Blueberry Muffins:

• Use quality ingredients.
• Ensure eggs and almond milk are at room temperature.
• Expect a thick batter.
• Use frozen blueberries without thawing to avoid a soggy texture.

Variations:

• Berries: Try chopped strawberries, raspberries, or blackberries instead of blueberries.
• Extracts: Almond, maple, or banana extract can change the flavor profile.
• Citrus: Add lemon or orange zest.
• Streusel topping: Mix almond flour, melted butter, Besti, and vanilla until crumbly and sprinkle over the muffins before baking.

Troubleshooting

• Why are my egg muffins rising too high? A too-high oven temperature can cause this. Try decreasing the temperature by 10-20 degrees F and adding 5 minutes to the baking time.
• How do I prevent egg muffins from collapsing? After baking, turn off the oven, crack the door open, and let the muffins cool slowly inside for 10 minutes.
• Why are my keto muffins dry? Using the right flour and sweetener is important. Almond flour works best. Allulose-based sweeteners, like Besti, help to lock in moisture.
• Why do my muffins have a cooling effect? This is likely due to erythritol. Allulose is a better option for avoiding this.

Storage

• Store completely cooled muffins in an air-tight container in the fridge for up to 5 days.
• For longer storage, freeze muffins for up to 4-6 months.

Serving Suggestions

Keto muffins can be served on their own or with other dishes. Pair egg muffins with keto broccoli salad or coleslaw for lunch. Serve egg muffins with soup in place of bread. For the spinach and feta muffins, consider pairing them with a refreshing Aryan yogurt drink (Greek yogurt, water, and salt).

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

tags: #keto #breakfast #muffins #recipe