Breakfast Power Muffin

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Prep Time: 5 min

Cook Time: 15min

Servings: 1

A bagel shaped breakfast perfect for spreading with your favorite nut butter!


1 whole egg
1 tsp melted butter or coconut oil
1/4 cup ground almonds
2 tbsp ground flaxseeds
pinch of sea salt (if desired)
stevia to taste (if desired)
1 or 2 tbsp pumpkin puree
cinnamon or other spice as desired
1/2 tsp baking powder or soda


Pre-heat oven to 375 degrees. Beat egg together with oil/butter and pumpkin add dry ingredients and blend well. (If batter is too runny, add coconut flour by the teaspoon until it resembles a conventional muffin batter.)
Oil a small round 5 or 6 inch ramekin and pour in the batter using a spatula. Bake until toothpick inserted in center comes out clean (usually around 15 minutes - just long enough to let it rise and cook the egg). In a pinch, this can be microwaved (cringe) for one or two minutes instead.

Allow to cool slightly, then slice into two rounds (think bagel) and toast. Slather with butter and your favorite "toast" spread (nut butters are lovely with the pumpkin flavor).

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