Keto Breakfast Muffins

INGREDIENTS For cashew butter: 2 cups (300g) cashews 1/8 teaspoon Pink Himalayan salt (optional) For muffin batter: ½ cup cashew butter (or nut butter of choice) made with the NutraMilk 1/3 cup almond flour made with the NutraMilk 3 eggs* (If vegan- use flaxseed egg-see notes) 1 tsp baking powder ½ tsp salt For mix-Ins: ⅓ cup carrot, grated ⅓ cup zucchini, grated ¼ cup red bell pepper, finely chopped

INSTRUCTIONS

Making cashew butter:

1. Place cashews and salt in the NutraMilk container.
2. Press Butter cycle, set for 5-6 minutes.
3. Press Start.
4. Open the container lid.
5. If necessary, set for an additional 1-2 minutes for a creamier butter.
6. Preheat oven to 375°F (190°C).
7. Combine eggs and cashew butter and mix well with a whisk.
8. Add all the rest of the ingredients and mix until all is well-combined.
9. Put muffin liners in a 12 well muffin tin. You could also grease the muffin tin instead of using muffin liners.
10. Divide the batter evenly into each muffin liner/cup.
11. Bake for 20-25 minutes, until an inserted toothpick comes out clean.
12. Allow the muffins to cool down completely on a wire rack.
13. Serve & Enjoy!

Notes:

• Egg substitute: Mix 2 tbsp. ground flaxseeds with 1/3 of water. Set aside for a few minutes and allow it to gel. Use instead of eggs.
• Mix-ins: Choose any veggies you like or have on-hand such as broccoli, spinach, asparagus, green onion, etc.

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