Keto Breakfast Muffins Recipe
A recipe for keto breakfast muffins that are NOT egg muffins have been one of my most requested recipe for ages! As someone who enjoys keto oatmeal and keto chia pudding, I was more than game for it! It took a few tries to come up with perfect keto muffins that tasted delicious, and the result was something pretty stellar. The texture of these breakfast muffins is a cross between a brownie and a muffin- Moist and fluffy on the inside, tender on the outside!
Keto Breakfast Muffins with Almond Flour
When it comes to keto baking, I often use either coconut flour or almond flour. I opted to use all almond flour this time, as I love how it yields a lighter texture, perfect for fluffy muffins! Almond flour, often referred to as almond meal, is simply ground up almonds. It can come in various forms, including blanched almond flour (without the skins) and traditional almond flour (with the skins intact). If you own a good quality food processor or high-speed blender, you can easily make your own- Simply blend or process until a crumbly texture remains. Be wary though, you don’t want to over blend it, otherwise you’ll be left with almond butter.
Can you eat muffins on keto?
With so many options available, you CAN eat muffins on keto. You can also eat brownies, cake, cookies, and blondies too. But these muffins are perfect for breakfast- They are super low carb, sugar free and grain free, suitable for a ketogenic diet. These muffins are also a fantastic excuse to enjoy chocolate for breakfast. You can also make some other delicious variations for them too. Try these AMAZING Keto Recipes (that even non-keto readers are OBSESSED with!)
Keto Chocolate Chip Cookies Keto Brownies Keto Chocolate Cake
How to make keto breakfast muffins
These keto breakfast muffins are SO easy to make and need just one bowl. I wanted to make these chocolate raspberry muffins, so used raspberries, but check out below for other substitutions and ideas! You’ll start by combining all the dry ingredients in a large mixing bowl. In a separate smaller bowl, whisk together your wet ingredients. Combine the two, before folding in your raspberries and chocolate chips. Divide the mixture amongst the muffin tins and bake for 20-25 minutes, until the tops are cooked and the center comes out clean (when checked with a toothpick!). Be sure to allow the muffins to cool in the pan completely, before transferring to a wire rack to cool completely.
Can you make these keto breakfast muffins without eggs?
YES! These keto breakfast muffins can be made completely vegan, by subbing out the 2 eggs for 2 flax eggs. Combine 2 tablespoons of ground flaxseed with 5 tablespoons of water, until a gel is formed.
Keto Breakfast Muffin Ideas
Keto Chocolate Muffins with Cream Cheese: Pour half the batter into the lined muffin tin, add 1 tablespoon of your favorite cream cheese and add the other half of the batter. Peanut Butter Chocolate Muffins: Add swirls of smooth peanut butter on top of the muffins. White Chocolate Raspberry Muffins: Add sugar free white chocolate chips, omitting the dark chocolate chips. Strawberry Chocolate Muffins: Sub out the raspberries for strawberries.
Can you freeze keto breakfast muffins?
Easily freeze these breakfast muffins for quick grab-and-go breakfasts or part of a keto breakfast meal prep. Wrap muffins individually in parchment paper or plastic wrap, and store in a ziplock container. They will keep fresh for up to 6 months. Remember, keto breakfast muffins must be stored in the fridge, to avoid spoilage. I hope you enjoy these delicious keto breakfast muffins. For anyone who loves a sweet breakfast, these muffins prove that you CAN enjoy keto breakfasts (and paleo too!) that aren’t eggs.
