Breakfast muffins — Meal
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Macros (per serving)

Fat

68%

(33 g)

Protein

12%

(14 g)

Carbs

20%

(22 g)

17 g Net,

5 g Fiber

439 Calories (per serving)

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Egg dishes

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Breakfast muffins

Looking for muffins without added sugars that give you energy and are also satiating? These breakfast muffins are very suitable. Also convenient to take as a snack with you when are on the road or in need of a snack. You can also freeze these muffins: even after thawing, they are still very tasty.

Ingredients

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Muffins

8

Almond flour

250 g

Egg

4 pieces

Coconut oil

4 Tbsp

Dates

50 g

Dried figs

50 g

Dried apricot

50 g

Walnuts

50 g

Pumpkin seeds

50 g

Mixed spice

1 Tbsp

Instructions

Difficulty

Normal

Prep time

5 min

Cook time

30 min

1

Preheat the oven to 345°F and grease muffin molds with some coconut oil.

2

Finely chop the dates, figs and apricots. Chop the walnuts.

3

In a bowl, stir together almond flour and mixed spices, and then add the eggs and coconut oil until a thick batter forms.

4

Spoon the dried fruit, walnuts and pumpkin seeds into the batter and divide it over the muffin tins.

5

Bake in 25-30 minutes until golden brown and done.

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Details

Allergens

Nuts, Fruit, Chicken egg, Seeds

Diet

Paleo, Vegetarian, Sirtfood

Course

Breakfast, Lunch

Cooking equipment

Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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