I’ve been eating eggs for breakfast for like… ever. Especially while pregnant, I’m always looking for more ways to add protein and healthy fat into my daily meals so I can stay energized while eating for two. It’s easy to get stuck in a rut of having some morning eggs, toast, and fruit in our household. This meal has been ingrained in me since childhood! Not to say there is anything inherently wrong with bread and fruit… but they are not protein-rich and tend to lead to energy crashes if it’s the only thing you eat in the morning. To better balance your hormones and energy - we need protein and healthy fat to start the day. I tried out these nut flour muffins this week and have to say, although they don’t feel like a classic muffin, they are tasty and much healthier for you (gluten free as well!) than toast with jam. Try ‘em out with your eggs and a side of wild boar sausage for a mega-fueled breakfast of champions!
Nut Flour Muffins:
1 ½ cups raw, organic nuts (almonds, walnuts, hazelnuts and/or pecans)
¼ cup maple syrup
3 eggs from pastured chickens
1 teaspoon organic vanilla extract
¼ teaspoon sea salt
Zest of one lemon
Preheat oven to 375 degrees.
In a blender (VitaMix is best), grind nuts until flour-like consistency; use a spatula to scrape sides if it becomes sticky. Add maple syrup, eggs, vanilla and salt and blend together until there is a smooth consistency.
Pour into sprayed or buttered muffin pan. Bake ~12 minutes, until golden brown and your toothpick comes out clean. Slather generously with grass-fed butter and enjoy hot! Makes 6 standard-sized muffins.