Keto Breakfast Muffins

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For cashew butter

• 2 cups (300g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

For muffin batter

• ½ cup cashew butter (or nut butter of choice) made with the NutraMilk
• 1/3 cup almond flour made with the NutraMilk
• 3 eggs* (If vegan- use flaxseed egg-see notes)
• 1 tsp baking powder
• ½ tsp salt

For mix-Ins*

• ⅓ cup carrot, grated
• ⅓ cup zucchini, grated
• ¼ cup red bell pepper, finely chopped

INSTRUCTIONS

• Making cashew butter
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.

• Preheat oven to 375°F (190°C).
• Combine eggs and cashew butter and mix well with a whisk.
• Add all the rest of the ingredients and mix until all is well-combined.
• Put muffin liners in a 12 well muffin tin. You could also grease the muffin tin instead of using muffin liners.
• Divide the batter evenly into each muffin liner/cup.

• Bake for 20-25 minutes, until an inserted toothpick comes out clean.

• Allow the muffins to cool down completely on a wire rack.
• Serve & Enjoy!

Notes:

Egg substitute: Mix 2 tbsp. ground flaxseeds with 1/3 of water. Set aside for a few minutes and allow it to gel. Use instead of eggs.

Mix-ins: Choose any veggies you like or have on-hand such as broccoli, spinach, asparagus, green onion, etc.