Breakfast Muffins Recipe

Almond flour: A gluten-free flour made from ground almonds, providing a nutty flavor and moist texture.

Baking soda: A leavening agent that helps the muffins rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Eggs: Bind the ingredients together and add moisture and richness.

Honey: A natural sweetener that adds a touch of sweetness and moisture.

Coconut oil: Adds moisture and a subtle coconut flavor to the muffins.

Vanilla extract: Enhances the overall flavor with a sweet and aromatic touch.

Blueberries: Fresh or frozen, they add bursts of juicy sweetness and a pop of color.

When mixing the almond flour with the baking soda and salt, ensure that you sift these dry ingredients together to break up any clumps. This will help create a smoother batter and ensure even distribution of the leavening agent, resulting in a more uniform rise in your breakfast muffins.

• almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and provides a different but pleasant texture. Note that you may need to adjust the liquid ingredients as coconut flour is more absorbent.

• baking soda - Substitute with baking powder: If you use baking powder, ensure it's gluten-free. You may need to use a bit more, as baking powder is less potent than baking soda.

• honey - Substitute with maple syrup: Maple syrup is a natural sweetener and provides a similar sweetness and moisture level to the muffins.

• melted coconut oil - Substitute with olive oil: Olive oil is a healthy fat and provides a different but pleasant flavor. It also keeps the muffins moist.

• blueberries - Substitute with raspberries: Raspberries are also gluten-free and provide a tart and sweet flavor, adding a different but delightful taste to the muffins.

• To keep your breakfast muffins fresh and delicious, store them in an airtight container at room temperature for up to 3 days. This will help maintain their moisture and flavor.
• If you prefer to keep them for a longer period, refrigerate the muffins. Place them in an airtight container or wrap them individually in plastic wrap. They will stay fresh for up to a week.
• For even longer storage, freezing is a great option. Wrap each muffin tightly in plastic wrap and then place them in a resealable freezer bag. This double layer of protection prevents freezer burn and keeps the muffins tasting fresh.
• When you're ready to enjoy a frozen muffin, simply remove it from the freezer and let it thaw at room temperature for about 30 minutes. Alternatively, you can microwave it for 20-30 seconds for a warm, quick breakfast treat.
• To maintain the best texture and flavor, avoid refreezing the muffins once they have been thawed.

• Preheat your oven to 300°F (150°C). Place the breakfast muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker option, use a microwave. Place a breakfast muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, heat in additional 10-second increments.

• If you have an air fryer, preheat it to 300°F (150°C). Place the breakfast muffins in the basket and heat for 3-5 minutes. This method will help maintain a slightly crispy exterior while warming the inside.

• For a stovetop method, use a skillet over low heat. Place the breakfast muffins in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming.

• Oven: Used to bake the muffins at the required temperature of 350°F (175°C).

• Muffin tin: Holds the batter in individual portions to shape the muffins.

• Paper liners: Placed in the muffin tin to prevent the muffins from sticking and to make them easier to remove.

• Large bowl: Used to mix the dry ingredients together.

• Another bowl: Used to whisk together the wet ingredients.

• Whisk: Used to combine the eggs, honey, melted coconut oil, and vanilla extract.

• Spatula: Used to fold the blueberries into the batter.

• Measuring cups: Used to measure out the almond flour, honey, and melted coconut oil.

• Measuring spoons: Used to measure the baking soda, salt, and vanilla extract.

• Toothpick: Used to check if the muffins are done by inserting it into the center to see if it comes out clean.

• Wire rack: Used to cool the muffins completely after they have been baked.

• Cooling rack: Another term for the wire rack, used to cool the muffins.

Pre-measure ingredients: Measure out almond flour, baking soda, and salt the night before to save time in the morning.

Use a blender: Combine the wet ingredients in a blender for a quick and smooth mixture.

Frozen blueberries: Use frozen blueberries to skip washing and drying fresh ones.

Muffin liners: Line the muffin tin with paper liners ahead of time to streamline the process.

Batch baking: Double the recipe and freeze extra muffins for a quick breakfast on busy mornings.