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Blueberry French Toast Egg Muffins
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Blueberry "French Toast" Egg Muffins

Total Time 30 minutes
Servings 12 muffins

Ingredients

  • 10 eggs
  • 1/3 cup full fat coconut milk
  • 2 tablespoons coconut aminos see note
  • 1/2 teaspoon vanilla extract (use alcohol free for Whole30)
  • 3/4 teaspoon sea salt
  • zest from one lemon
  • 6 ounces fresh blueberries

For Serving

  • pure maple syrup (optional, omit for Whole30/Keto)

Instructions

  • Preheat the oven to 350°F.
  • In a large mixing bowl, whisk together the eggs, coconut milk, coconut aminos, vanilla, sea salt, and lemon zest. Stir in the blueberries.
  • Equally divide the mixture in a lined or lightly greased muffin tin. Bake for about 25 minutes, or until the eggs have cooked through.
  • Allow to cool slightly before serving with some optional maple syrup. Enjoy!

Notes

Many different brands of coconut aminos have come onto the market since I originally wrote this recipe, some with much stronger flavors than others. I recommend a lighter, sweeter brand like Coconut Secret for use in these muffins.