New Recipe: Breakfast “On-the-Go” Muffins

These are a variation on our Savoury Breakfast Muffins – simply whip them up on a Sunday and you’ll have breakfast prepared for the entire week. 

Ingredients (Makes 10)

  • 2½ cups almond meal
  • 1 teaspoon gluten free baking powder
  • ½ teaspoon sea salt
  • 1 tablespoon apple cider vinegar (ACV)
  • 2 rashers pasture-raised bacon, diced
  • ½ tablespoon cold-pressed extra virgin coconut oil
  • 4 eggs, free range, whisked
  • ½ cup grass-fed butter, melted
  • 1 zucchini, grated
  • 1 cup pumpkin, grated
  • 2 tablespoons pepitas


  1. Pre-heat oven to 180°C.
  2. In a large bowl, combine almond meal, baking powder, salt and ACV.
  3. Heat a small frypan over medium heat, add the oil and fry the bacon until crispy.
  4. Add the eggs and butter, mixing well to combine. Add in the bacon and grated vegies and stir well.
  5. Transfer into lightly greased muffin trays, top with a scattering of pepitas and bake for 25 minutes or until cooked through and firm to touch.
  6. Serve 1-2 for breakfast depending on individual goals and training requirements.


  1. Mel

    These sound yummy – what would you replace the butter with to make them dairy free (& quantity)?

  2. Andrew

    Could these be made into a pancake. I don’t have an oven so cook mainly in a skillet.


  3. Elyse Lagos

    Hi Mel, coconut butter or coconut oil is a great substitute for butter in this recipe (at equal amounts).

  4. Elyse Lagos

    Hi Andrew, I don’t see why not! We love experimenting in the kitchen and I think these would work really well in the form of a fritter or savoury pancake, give it a try and let us know how it goes.

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