I am always trying to come up with good breakfast recipes that don’t’ get so boring or mundane.
I know many people’s number one complaint for eating breakfast is they don’t have time in the morning to make it. Well here is a perfect problem solver! On Sundays or a block of free time in your schedule make this recipe and then freeze the left over muffins and when you are in a time crunch you can grab a muffin throw it into the microwave for 45 seconds and you will have a delicious treat!
2 eggs, separated
2 tbsp. melted grass-fed butter
1 tsp. Vanilla Extract
1 tbsp. Grade B Maple Syrup
½ tsp. Cinnamon
1/2 tsp. of pumpkin spice
1 tbsp. of coconut milk ( I used So Delicious Brand)
1 cup of almond flour
1 scoop of vanilla whey protein powder
1/4 cup of unsweetened coconut (*optional)
Dash of Salt
1/2 tsp. Baking Powder
1/2 cup crushed Pecans
1 tbsp. of maple syrup
1 tbsp. of raw honey
1 tsp. of cinnamon
Preheat the oven to 350 deg.
Separate the egg whites from the egg yolks.
Whip the egg whites to stiff peaks.
In a separate bowl mix the egg yolks with the butter, vanilla, maple syrup, cinnamon, pumpkin spice, and salt.
Stir in flour, coconut, whey, and add to the egg yolk mixture. Then add the baking powder and stir until smooth.
Next add the egg whites and coconut milk and continue to stir until mixed throughout.
In a small bowl combine pecans, maple syrup, honey, and cinnamon and stir until pecans are completely drudged in maple, honey, and cinnamon.
Put muffin liners into the muffin tin and fill the muffins 3/4 full.
Then sprinkle the pecan mix onto the top of the muffins.
Place in the oven for 15 to 18 minutes or until pecans are slightly browned on top.