Maple Brown Butter Muffins (Paleo, Gluten-free)

I've been having a lot of brownies for breakfast lately.  First salted caramel brownies, and then some pumpkin cheesecake brownies that I'm still working on.  I'm even willing to admit that one day, I had a salted caramel brownie sundae for breakfast.  I'm not sorry--it was a fabulous day!

But, after a while, I started wanting something a little more appropriate in the morning.  Something more like muffins.  Because, even though we all know that muffins are really just naked cupcakes, they are totally a legit breakfast food.

I like these muffins because they are simple, easy, and delicious.  There's not even any streusel topping to worry about.  The most complicated part is browning the butter, which adds a great richness to the muffins.  However, you can use regular butter or coconut oil and still end up with scrumptious results.  The best part is that these muffins are gluten-free, paleo, nut-free, and lactose-free if you use ghee, so hopefully most of your friends and family can eat them!  Enjoy!

Ingredients (makes 8-10 muffins; adapted from Elana's Pantry):

1/2 cup coconut flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1-2 pinches of allspice
1/2 cup unsalted brown butter*, cooled somewhat, or ghee, melted
1/2 cup maple syrup
1/2 teaspoon vanilla
6 large eggs

*Click here for a great tutorial on how to brown butter from How Sweet It Is.

Preheat the oven to 350, and line a muffin tin with paper liners or grease the cups well.

In a large bowl, whisk together the coconut flour, salt, baking soda, cinnamon, and allspice.

In a separate bowl, whisk together the cooled brown butter, maple syrup, and vanilla.  Beat in the eggs.  Add the wet ingredients to the dry and whisk until almost all lumps are gone.  Let the batter sit for a couple of minutes (the coconut flour will absorb some of the liquid), and beat again.  Fill each muffin cup about 3/4 full (I use a greased ice cream scoop).  Bake for about 20 minutes, until lightly browned and set and a toothpick comes out clean.  Cool in the pan for five minutes or so, then transfer to a rack to cool completely.

You might also like:

Vanilla Bean Cupcakes with Mocha Buttercream (Paleo, Gluten-free, Nut-free)

Double Chocolate Zucchini Muffins (Paleo, Gluten-free)

Banana Blueberry Muffins (Paleo, Gluten-free)