Breakfast Is My Favorite!

I have probably said it before and will definitely say it again... breakfast is SO GOOD.  I think one of the reasons I like it so much is because the work always feels so minimal compared to preparing dinner, and way more exciting than eating lunch.  Maybe that's why I am constantly trying to upgrade to the newest "best" breakfast recipe.

Eric laughs at me every time I get in the kitchen because I can never just follow a recipe.  I tried it once, the results were horribly bland.  Seriously, I rarely trust other's suggestions.  This may seem snobby, but I like my food, and none are more important to me than a quality breakfast muffin.  As you all know, I have definitely posted my share of muffin tin recipes, but can't stop trying new twists or ideas.  Hey, there is always room for banana or pumpkin or chocolate chip!  Maybe I have a problem, but you get to profit from it so no harm done.

So, in honor of breakfast, and my inability to simply leave a recipe alone, this post features two muffin recipes and a new twist on hash browns.  First up is a muffin originally from one of my new favorite recipe sites.  When I first made these following her recipe (yes, I did!), it was almost perfect.  It was very muffin-esque, but I wanted a smoother texture and stronger banana taste so I messed around until I found something that worked.  Of course I also add raisins while Eric prefers his with walnuts and chocolate chips.  Regardless, you don't even miss the flour!

Banana Bread Muffin

(for real) 

• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/4 cup almond flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 2 tbsp butter (melted)
• 1 tsp vanilla extract
• 1 ripe banana, mashed
• 1/8 cup coconut milk
• walnuts, raisins or choc chips (optional)

Combine all dry ingredients in a mixing bowl.  In a separate bowl mash your banana with all wet ingredients, then add to mixing bowl.  Stir everything together, then add any optional extras.  Place in a greased muffin tin and bake at 350 for 20-25 mins.  Knife should come out clean and top should be browned.  Butter or cream cheese is a great end addition!

Another fiddled with muffin recipe but this time from a friend and my only goal was to primalize.  This is a dense muffin that's quick to mix up, perfect for breakfast on the go, or a hearty snack.  Also very moist so be sure to cook it as long as you can!

Sweet Ginger Muffin

• 1 mashed banana
• 1/2 cup sweet potato puree
• 2 eggs
• 1/4 cup milk
• 2tbsp coconut flour
• 2tbsp arrowroot powder
• 1/3 cup shredded coconut
• 1tbsp agave syrup (optional)
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda

Mix all ingredients in a bowl, making sure there are no lumps.  Put in a greased muffin tin and bake at 375 for about 30 minutes.  Again, they are very moist so I leave them in until I think they might burn, but the choice is yours.

(Sorry there are no pictures, I always make them on a busy day because they are just that convenient!)

My cousin sent me this last breakfast joy after an excited phone call regarding her switch to primal eating.  Of course I couldn't just leave it alone, although I blame the fact that I had butternut squash and not sweet potato.  Regardless, the result was easy and so so good.

Butternut Parmesan Hash Browns

• 1 1/2 cups grated butternut (or sweet potato)
• 1/2 onion, chopped
• 1 egg, lightly beaten
• 1/4 tsp garlic powder
• 2 tbsp almond meal
• 1/2 tsp arrowroot powder (or flour)
• 2 tbsp grated parmesan cheese
• salt and pepper to taste

Grate the potatoes on the large side of box grater and season with salt. Let sit for 10-15 minutes, then squeeze by the handful to drain out the excess liquid.  Combine with the rest of the ingredients.  Form thin patties and heat a thin layer of olive oil in a large skillet over medium heat.

Carefully place in pan and let cook about 2-3 minutes a side.  Cook until crispy, then place on plate, add toppings, as always I recommend serving with eggs, bacon, and coffee.  Eat up and enjoy!