We love these.

We really love these.

Which is why I’ve only gotten an Instagram shot to share – they’ve been getting eaten too quickly to get the camera out for a proper picture.

I saw this recipe from The Foodie and the Family run through Facebook earlier this week and knew I had to try them. I’ve been searching for something other than scrambled eggs for the occasional breakfast for me, as well as better choices for the kiddos and these looked perfect – high protein, good fat, even portable if they need to be. I still haven’t had a chance to throw any in the freezer, but I think they should freeze okay.

As much as I liked the original version, I wanted to make a few adjustments – more spices, a few mix-ins and a little bit more liquid to make them just a bit more…muffiny.

I love recipes that are so easy to adapt to our personal tastes. I want to try taking a little bit more of the maple syrup out – I think with the additions of dried or fresh fruit, the batter could probably handle less sweet. And the mix-ins listed are just the ones I’ve tried so far. I think the options are pretty limitless. I’m hoping to try blueberries and almonds soon, and can’t wait to do a peach ginger variation in the summer. I’ll update this post as I try new ones.

Maybe I’ll even get a decent picture at some point!

Here’s how we do them at our house:

Paleo Muffin Tops
makes 16-20 muffin tops, depending on size

Prep: 5 – 10 minutes
Bake: 12-15 minutes, again depending on size

3 cups almond meal (unblanched works just fine)
2 tablespoons coconut flour
1 teaspoon baking soda
2.5 teaspoon cinnamon
1/2 teaspoon ground nutmeg

1/4 cup coconut oil, melted
1/4 cup maple syrup
4 eggs
2 tablespoon coconut milk
1 teaspoon vanilla extract

Mix-ins:
1/2 c unsweetened dried cranberries
1/2 c chopped macadamia nuts
or
1 small apple, peeled and diced
1/2 c chopped pecans

Preheat oven to 350 degrees.

Line two baking sheets with parchment paper.

In a mixing bowl, combine all dry ingredients.

In another bowl, whisk together all wet ingredients.

Add wet to dry and stir to combine.

Stir in your choice of mix-ins.

Scoop onto the baking sheets.
I really like a cookie scoop (like an ice cream scoop) for this. It keeps the size consistent for easier baking.

Bake in the pre-heated oven for 12-15 minutes, until they turn slightly golden brown and are no longer mushy to the touch.

Cool for a few minutes before removing from the baking sheet.

Enjoy!

Linked to:

• Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday
• Beauty and Bedlam’s Tasty Tuesday Parade of Foods
• Beyond the Peel’s Whole Food Wednesdays