Cinnamon Breakfast Muffins

If you’ve been following my blog, you know it’s been a hot minute since my last post. I won’t bore you with the details, but this summer has been both fun and chaotic! My boy heads off to kindergarten in just a little over a week (I also won’t bore you with how much of an emotional mess I am over this….but, like….. *bawls*), and I’m hoping that once we hop into our new routine I will have more time to post and try some new recipes for you all! I have SO many ideas, and simply lack the time to post on them!

Since life is about to get MORE chaotic for us for a little while (until we find our new routine), healthy AND QUICK breakfasts are going to be a lifesaver; so I have been trying to come up with ideas for some. Additionally I have been craving cinnamon treats SO bad lately (my two “sweet” cravings will ALWAYS default to chocolate or cinnamon). So, ladies and gentlemen, I give you (gut-healthy/paleo/keto-friendly) CINNAMON BREAKFAST MUFFINS. They contain a full serving of veggies, and are full of fiber, protein, and healthy fats! They are fairly easy to make (the hardest part is roasting squash/sweet potato/pumpkin, if applicable; using canned kind is fine too!) I prefer mini muffins, because they are cute, easy to pop in your mouth, and—in my opinion—cook easier (and faster)!

CINNAMON BREAKFAST MUFFINS

Ingredients:

1 cup puree of EITHER butternut squash (pictured), sweet potato, or pumpkin

4 large eggs

1/2 cup almond flour

2 tbsp flax meal

1-2 tbsp maple syrup (OPTIONAL—omit if avoiding sugar)

2 tsp cinnamon or pumpkin spice

1 tsp baking powder

Directions:

Preheat oven to 350(F). Combine all ingredients. Grease muffin pan (I used coconut oil, but you can use ghee or avocado oil as well) OR use cupcake liners. Fill each hole almost to the top.

FOR MINI MUFFIN PAN: cook for 10-12 minutes, or until toothpick inserted comes out clean.

FOR REGULAR MUFFINS: cook for 18-25 minutes, or until toothpick inserted comes out clean.

Let cool in pan for about 10 minutes, then remove. Do not seal them for a couple hours, though (or they will get mushy).

MAKES 20-24 mini muffins OR 8-12 regular muffins

Store for up to 5 days

Optional bake-on-top options:

-Walnuts

-Pecans

-Shredded coconut

-Coconut sugar

Optional drizzle:

-Coconut butter

MACROS for 1 serving (3 mini muffins OR 1 regular muffin): Calories: 116; Fat: 7.8g; Sat fat: 1.2g; Cholesterol: 111.6mg; Sodium: 53.4mg; Potassium: 132.1g; Carbs 6.5g; Fiber: 2.8g; Sugar: 1g (3-5g if using maple syrup in recipe); Protein: 6.3g; Vitamin A: 71.79%; Vitamin C: 7.65%; Calcium: 5.98%; Iron: 6.82%