CINNAMON BREAKFAST MUFFINS

6 EGGS

1 CUP COCONUT FLOUR

3/4 CUP MAPLE SYRUP OR HONEY

1 TBSP. CINNAMON

1/4 CUP COCONUT OIL OR PALM SHORTENING

1/2 TSP. BAKING SODA

1/4 TSP. SEA SALT

1/4 TSP. VANILLA

PARCHMENT PAPER MUFFIN PAPERS 

1. Pre-heat the oven to 350 degrees F. 

2. Beat the eggs, then add in the rest of the measured ingredients. Use a hand mixer or whisk to blend the mixture until completely smooth. 

3. Using an ice cream scoop or 1/4 cup, drop batter into parchment muffin papers, which keeps the muffins from sticking. 

4. Bake for 30-35 minutes or until golden brown. 

This recipe has become a staple for our family. These hearty muffins are perfect for the days you need a quick breakfast, and they make great snacks to bring on the go. Make this recipe your own with different flavors and toppings. I'd love to see your creations, so tag #NMCfood with your results! 

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WHAT ARE YOUR FAVORITE MUFFIN RECIPES? LEMON BLUEBERRY ARE A CLOSE FAVORITE TO THESE. SHARE YOUR FAVORITES WITH ME BELOW!