Grain-free Savory Breakfast Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 muffins
gluten-free. grain-free, nut-free, paleo, dairy-free, vegetarian, whole30, FODMAP options
  • 6 local, pasture-raised eggs
  • ½ cup coconut flour
  • ¼ cup coconut milk (or other milk of your choice)
  • ½ cup grass-fed butter, ghee or coconut oil, melted but cooled slightly
  • ¼ cup arrowroot starch
  • ½ tsp sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • fresh ground black pepper
  • 1 cup kale, spinach, chard or other green, thinly sliced into ribbons
  • ½ cup finely chopped red bell pepper
  • 1 medium shallot, finely chopped
  • ¼ cup thinly sliced chives
For Topping:
  • hemp seeds
  • finely sliced chives
Optional Add-ins:
  • crumbled feta, goat cheese or shredded cheddar, optional
  • crumbled bacon, sausage, chopped ham or other meat
  • fresh herbs: basil, oregano, etc
  • other veggies: chopped or shredded zucchini, asparagus, peas, broccoli, cherry tomatoes, mushrooms, carrots, celery, onion, garlic, scallions, etc
  1. Preheat oven to 350ºF. Line a standard-sized muffin tin with parchment paper muffin cups.
  2. Place the eggs into a blender jar and blend on low until they become whipped and increase in volume.
  3. Add the coconut flour, coconut milk, melted butter, oil or ghee, arrowroot starch, sea salt, pepper, baking soda and baking powder to the blender. Blend until the ingredients are well incorporated, stopping to scrape the sides of the jar with a spatula as needed.
  4. Pour the batter into a large mixing bowl. In a small bowl, toss in the greens, scallions, bell pepper and any other veggies, herbs or meat and cheese that you are adding.
  5. Scoop the batter evenly into the lined muffin tin, sprinkle each muffin with some hemp seeds and bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes clean. Top the finished muffins with chopped chives.
  6. Muffins will keep up to one week in the refrigerator or can also be frozen. If freezing, allow to thaw in the refrigerator overnight.
adapted from this recipe from Balanced Bites
Recipe by Tasty Yummies at