Description

Hearty, grain-free breakfast muffins with a tender almond flour and coconut flour crumb, loaded with country sausage and sharp cheddar. Real protein, real flavor, no flour, no sugar, and a blood-sugar-friendly carb count to match.

Ingredients

1 lb (454g) ground country breakfast sausage
1 3/4 cups (150g) shredded cheddar cheese
1 1/2 cups (150g) almond flour, finely ground blanched
1/3 cup (40g) coconut flour
2 tsp psyllium husk powder
3/4 tsp baking soda
3 Large whole eggs
3/4 cup plus 1 tbsp (200g) milk*
2 1/2 tbsp (35g) olive oil or avocado oil

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Instructions

Preheat the oven to 350°F. Pull out a 12-cup muffin tin, liners if using, and non-stick spray.
Cook the sausage in a skillet over medium heat, breaking it up small as you go. Drain on paper towels and let it cool while you mix up the batter.
Shred the cheese on the large holes of a box grater if grating your own.
In a large bowl, whisk the eggs, milk, and olive oil until smooth.
In a separate bowl, whisk the almond flour, coconut flour, psyllium husk powder, baking soda, and salt if using. Whisking the psyllium into the dry ingredients first keeps it from forming gel pockets when the wet hits it.
Add the dry to the wet and stir just until combined, then fold in the drained sausage and cheese until everything's evenly mixed. The batter will look thick and stiff, almost like soft cookie dough. Let it rest for 10 minutes so that the psyllium husk and coconut flour can absorb the liquid, giving the muffins structure and preventing them from turning out crumbly.
Line the muffin tin with tulip liners (or regular paper liners, or grease the pan well) and spray lightly with non-stick spray. Divide the batter between all 12 wells, filling each about three-quarters full. A large cookie scoop makes this easy and even.
Bake at 350°F for 22 to 25 minutes, until tops are deep golden and an instant-read thermometer in the center of a middle muffin reads 195 to 201°F. Toothpick tests can mislead with grain-free flours.
Cool in the pan at least 10 minutes before transferring to a cooling rack. They firm up as they cool, so wait until they're fully cooled before digging in or they'll fall apart.

Notes

Feel free to use any milk you like. I tested this recipe with whole, 2% and almond milk and all performed the same.

Tree nut allergy? Swap the almond flour for 150g tiger nut flour and the coconut flour for 120g cassava flour. The texture will be slightly denser but equally delicious.

Storage. Refrigerate up to 5 days in an airtight container. Freeze up to 3 months individually wrapped.

Reheating. From the fridge, microwave 20 seconds wrapped in a paper towel. From frozen, microwave 45 seconds wrapped in a paper towel. Times vary by microwave.

Nutrition

Serving Size: 1 muffin
Calories: 270
Sugar: 0.7 g
Sodium: 588.6 mg
Fat: 18.2 g
Carbohydrates: 3.4 g
Fiber: 0.8 g
Protein: 13.9 g
Cholesterol: 96 mg