These little muffins are a breeze to whip up and even though I stuffed mine with breakfast sausage doesn’t mean you can’t veer off with your imagination and put anything you want in them.
AuthorMaya Krampf from WickedSpatula.com
1/3cupfull-fat coconut milk
¼teaspoonapple cider vinegar
1 ½cupblanched almond flour
Preheat oven to 350° F and line a muffin pan with 8 liners.
Form the sausage into little balls and cook over medium high heat until cooked through.
In a medium size bowl whisk together the coconut milk, coconut oil, maple syrup, vanilla, apple cider vinegar, and eggs.
In a large bowl whisk together the dry ingredients. Pour the wet ingredients into the dry while whisking to incorporate.
Place a piece of sausage in the bottom of each muffin cup and pour the batter of the sausage. Bake for 15-20 minutes until a toothpick comes out clean.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.