Many people find paleo diets – scratch that – any diet slightly incapacitating. It’s so easy to focus on what you can’t have, instead of making the most of what you can have, which ultimately leads to a restrictive mind set. Trust me I’ve been there. That’s why when I follow a food programme, I really try and make the most of what I can eat. And happily mix and match ingredient to try and make something that works for me. Enter my egg muffin cups.
These were born out of my absolute refusal to eat anything savoury pre-7.30am. Unless it’s on the weekend, or unless bacon, sausages, beans and sourdough. But I digress… these egg muffin cups have been my saviour whilst completing the Whole30. The programme suggests left over dinners or eggs for breakfast, but as a serial granola eater this just doesn’t work for me. I’d rather something quick and sweet. And even though eggs can be quick, I don’t really fancy them that early. But eggs in the form of paleo muffins; with a cakey texture and chunks of fruit hidden throughout – now that’s a whole different story.
I’ve been making egg muffin cups for ages. They’re great to pack for a picnic; I’ll do them with caramelized onion, peppers and a dash of smoky paprika. And they’re ideal for keeping in the fridge for a quick snack; try adding pancetta, shallots and chunks of salty feta (if you eat dairy). But for breakfasts they are delicious with fruit and nuts. The basic egg muffin cup recipe remains the same (4 whisked up eggs) no matter what flavours you add in, so you can really take the reins and get creative!
I tend to make a batch of 12 egg muffins on a Sunday and eat them through the week. Store them in the fridge, and they’ll last for around 4 days. I have a few for breakfast with a steaming black coffee – Whole30 approved, healthy and filling too.
This particular recipe contains strawberries and a banana. Feel free to sub the strawberries with berries or any other fruit you may have – even frozen fruit works here – simply defrost it before making. You actually need far less fruit than you may think. Just two or three blueberries, or a few small strawberry chunks per muffin.
The banana should be really ripe as this is what gives these paleo muffins their delicious sweet flavour. I have a habit of buying my bananas slightly green, so to ripen I’ll pop one (skin still on) in a hot oven (180ᵒC should do the trick) until the skin turns black. It takes around 5 minutes and it’ll go a little gooey inside, making it really easy to mash! Just remember to let it cool slightly before adding to your eggs as you don’t want the mix to scramble before you get chance to cook it…
So here’s how to make these perfect egg muffin cups…