I often think about how to create quick easy and yummy breakfast meals with minimum time. I don’t mind baking of a weekend but of a weekday fast easy and on the go breakfast options are a must. I used to bake lots of pancakes and then have two along with toppings but then I decided to try some breakfast muffins. These are great and last up to a week in an airtight container. I always make more than I need as when friends come around for coffee I will usually see if they would like to try them and if they enjoy a healthy delicious muffin. One of the things I enjoy doing is introducing my friends to keto recipes and foods this way their able to see how great it is and understand it’s not all cheese, eggs and bacon.
I have been baking once a week for the past few months ensuring I have yummy delicious keto baked goodies for throughout the week. I will usually have one for breakfast with a coffee or if I have something like scrambled eggs for breakfast I shall have one around 2pm with a coffee. They’re delicious any time of the day.
This is actually fairly easy and fast recipe to make. I hope you and your friends enjoy them.
- 2 cup almond flour
- 2 scoops vanilla protein powder 32-34 grams per scoop
- 1 tsp baking powder
- 2 tbsp orange essence or orange flavouring
- 1/4 cup of dark chocolate chunks
- 3 tablespoons of clarified butter or ghee
- 1/4 almond milk or water
- 3 eggs
- 1/4 cup of erythritol
Preheat the oven to 350 Fahrenheit and line a 12-count muffin tin with muffin liners and set aside. This can also be made using a mini muffin tin too.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated.
Evenly distribute the muffin batter evenly amongst the muffin liners. Bake for 15 minutes, checking around the 10-minute mark by inserting a skewer in the centre and seeing if it comes out clean. If it does, muffins are done. Allow to cool in pan for before transferring to a wire rack to cool completely. I use the top of my cooker.