A grain-free, gluten-free Christmas breakfast idea (with eggnog!)
Surely I am not the only person to have a huge jug of boozy eggnog in their fridge? While I love to drink it, sometimes I need to use that bottle up in different ways. So, I came up with one way to use it, and the recipe came out super tasty.
These muffins are grain-free, gluten-free, super-easy and really do hold the flavor of this Christmas classic. Don’t worry, the alcohol burns off in the baking process, so the kids can enjoy these as well. The cassava flour offsets the grittiness of the almond flour, making them more like a traditional baked-good than a paleo one. It also soaks up some of the moisture so your muffins aren’t too dry and have the perfect amount of moistness. The baking soda and lemon juice combine to give them just the right amount of lift, but you still get that dense muffin texture we all love.
They only take about ten minutes to throw together and are easy enough that the kids can help (in my video below you’ll see those tiny Spiderman hands trying to crack the eggs and failing). You could sub out the blueberries for any other fruit, or even chocolate chips! This is a pretty versatile muffin recipe. You can even add cinnamon and nutmeg and use regular milk if you don’t have eggnog on hand.
How to serve
These are best served with a large pat of grass-fed butter and a hot cup of coffee, and would make an excellent Christmas morning breakfast treat. These were especially good with some bacon, and would pair well with mimosas if you like a holiday breakfast beverage. You can even freeze these to enjoy on New Year’s if they don’t quite get eaten. Enjoy!
1/4cupsugarI use a course sugar, which I think bakes better
3/4cupeggnogI used Pennsylvania Dutch (alcoholic)
1cupblueberriesfrozen are ok
2tbspsugarfor dusting the tops before baking
Add all dry ingredients to a bowl and mix well. Add wet ingredients, stir until just mixed. Fold in the blueberries. Grease a 12-hole muffin tin, and divide the batter into all 12 holes. Sprinkle the tops with the sugar. Bake at 350 for 20 minutes, or until a knife comes out clean.
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.