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Five wholesome make-ahead breakfasts

With any of these five simple recipes, 30 minutes on a Sunday night can translate into a week’s worth of wholesome, hearty breakfasts.

3. Coconut pumpkin muffins

Melina Vissat
These decadent breakfast muffins combine pumpkin and spices with coconut and walnuts for a satisfying crunch.

  • By Melina Vissat Contributor

This recipe uses wholesome almond flour, walnuts and coconut flakes to help fill you up and keep you satiated until lunch. Incredibly moist, these muffins will easily keep for a week; simply store them in a Ziploc bag.

Yield – 12 muffins

2 eggs

1 cup canned pumpkin purée

1/3 cup raw honey

1/4 cup coconut oil, heated until liquid

2 teaspoons vanilla

2-1/2 cups almond flour

3/4 cup coconut flakes, unsweetened

1/2 teaspoon baking soda

1/4 teaspoon salt

1-1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

1/2 cup chopped walnuts

10 parchment paper muffin wrappers
 

Directions

Preheat oven to 325 degrees F.

In a large mixing bowl, combine eggs, pumpkin, honey, coconut oil, and vanilla.

In a medium mixing bowl, combine coconut flakes, almond flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Add dry ingredients to the wet ingredients, using a spatula to fold together.

When thoroughly combined, fold in chopped walnuts.

Line muffin tin with parchment paper wrappers.

Fill cups 2/3 full with the batter.

Bake for 25-30 minutes. Muffins will be decadently moist.

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Mark Sappenfield
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