These Avocado Breakfast Muffins are easy to make, loaded with good-for-you ingredients, and the perfect healthy breakfast or snack!
Ingredients
Serves: –+
- Eggs 8 Large
- Coconut Milk ½ Cup
- Finely chopped fresh cilantro leaves and strems ¼ Cup
- Hass avocado, peeled, pitted, and cubed 1 Medium
- Nutritional Yeast 3 Tbsp
- Jalapeno pepper, seeded and finely diced 1 Pc
- Garlic Powder 1 1/2 Tsp
- Onion Powder 1 1/2 Tsp
- Pinch of finely ground sea salt
- Pinch of ground black pepper
Per serving
Calories: 160 kcal
Proteins: 10.5 g
Fats: 11.2 g
Carbohydrates: 4.4 g
Method
- Preheat the oven to 350 F (177 C). Line a standard-size 12-well muffin pan with muffin liners, or use a silicone muffin pan, which won`t require liners.
- Plce all the ingredients in a medium-sized mixing bowl and stir until combined.
- Divide the batter evenly among the lined muffin wells, filling each about three-quarters full. Bake for 23 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
STORE IT: Keep in an airtight container in the fridge for up to 5 days.
REHEAT IT: Place on a rimmed baking sheet and warm in a preheated 300 F (150C) oven until heated through, 10 minutes. Or place a single serving on a microwave-safe plate and microwave on 50% power for 1 minute. (Using 50% power ensures that the muffins won’t overcook.)
