Gluten + Dairy Free Breakfast Muffins with Crunchy Almond Crumble

Gluten + Dairy Free Breakfast Muffins with Crunchy Almond Crumble

These gluten & dairy free breakfast muffins have absolutely everything going for them – they are easy and quick to prepare, super delicious and allergy friendly! Wheat Free Breakfast | Wheat Free Snacks | Wheat Free Bread | Wheat Free Diet | Wheat Free | Wheat Free Recipes

Prep time: 00:10
Cook time: 00:10
Total time: 00:20

Yield: 2 Servings

Ingredients:
2 lbs of boneless chicken
1/2-3/4 cup coconut flour
1/2 cup coconut oil or avocado oil if you don't like the taste of coconut oil avocado oil is a great alternative. It's flavorless.
1 tsp garlic powder
1 tsp onion powder
And so on.

Instructions:

Step 1. Cut the chicken breasts into bite-sized pieces. (I make mine about 2 inches long and an inch thick.)

Next, Mix together the coconut flour, garlic powder, onion powder, paprika and salt.

And then, Heat the coconut oil in a frying pan.

Complete Recipes: https://theloopywhisk.com/2017/05/22/gluten-dairy-free-breakfast-muffins-crunchy-almond-crumble/

Rated 4/5 based on 16 Reviews

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