I’ve mentioned this before, but breakfast is my favourite meal of the day. I thoroughly enjoy my cup of coffee with two eggs and two slices of Silver Hills Sprouted Bread coated in coconut oil. With the new addition of our little lady back in June, my all-time favourite breakfast took a back seat. Although this breakfast is hardly time consuming to make, part of the enjoyment was being able to sit and eat mindfully. When someone else’s feeding needs became priority I knew I needed to switch things up.
Before I came to terms with the fact that breakfast would have to be a little less of a production, I would sometimes go hours without eating (unintentionally). Fasting, which I do think is great (I will have to discuss this in another blog) should be scheduled and consistent. While I still do make time for eggs and toast on occasion, I needed something that was simple and ready to go for busy mornings. Enter these amazing almond flour muffins. I modified this recipe from wholesomeyum.com. They are a staple in my fridge and have made breakfast enjoyable again. Give them a try!
Chocolate Chip Almond Flour Muffins
- 2 ½ almond flour
- ½ cup maple syrup
- 1 ½ baking powder
- ¼ tsp sea salt
- 1/3 cup butter (melted)
- 1/3 cup milk of choice (I’ve used cream, coconut milk and almond milk)
- 3 large eggs
- ½ tsp vanilla extract
- ¾ cup dark chocolate chips
- Preheat the oven to 350F. Line a muffin pan with 12 silicone or parchment paper muffin liners.
- In a large bowl, stir together the almond flour, maple syrup, baking powder and sea salt.
- Mix in the melted butter, milk, eggs, and vanilla extract. Fold in the choc chips.
- Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
Here’s another one of my favourite make ahead breakfast recipes:
Overnight Oats
- 1/3 cup old-fashioned oats
- 2 Tbsp chia seeds
- 3/4 cup almond milk or milk of choice
- ½ tsp vanilla
- 1 tsp maple syrup
- 1 Tbsp peanut or almond butter
- ¼ cup blueberries or fruit of choice
- Sprinkle with cinnamon (optional)
Mix the oats, chia seeds, almond milk, and vanilla together until well combined. Place in a sealed or covered container overnight in the refrigerator. In the morning, stir in the nut butter and maple syrup and top with fruit. Serve cold and enjoy.
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Danielle
