These tasty low carb and gluten-free Maple Sausage Breakfast Muffins are a delicious and healthy grab-and-go recipe for busy mornings!
Disclaimer: This post is brought to you by Egglands Best. Thanks for supporting the brands that support this blog.
You know what tastes really good with pancakes?
Have you ever eaten a bite where you combine some pancake with syrup and a piece of sausage?
There’s something about that sweet pancake and the maple syrup with the savory sausage that makes my taste buds so happy.
But who has time to make a pancake and sausage kind of breakfast on busy weekday mornings?
Especially once the kids are back to school!
On weekday mornings I’m looking for a grab-and-go kind of meal.
That’s healthy and packed with protein.
Like these delicious Maple Sausage Breakfast Muffins.
This tasty low carb muffin recipe is also naturally gluten free and grain free.
Each delicious muffin has 17 grams of protein!
With only 3 net carbs and no added sugar, they’re a wonderful way to start your day, even if you follow a low carb lifestyle.
Yet they’re delicious enough to satisfy even picky eaters.
Wondering how each muffin boasts so much protein?
Unlike most muffin recipes that are primarily made from processed wheat flour and sugar, this healthy muffin batter features six of the most perfect foods.
Six delicious eggs.
According to Healthline, eggs are practically a perfect food!
Which is one of the reasons I prefer using Egglands Best eggs for my family.
Why Choose Egglands Best Eggs
Perhaps if I lived somewhere where I could raise my own chickens I would enjoy fresh, pastured eggs.
But the odds of that happening are slim to none.
Egglands Best eggs are omega-3 enriched, with more than two times the Omega-3 fatty acids than ordinary eggs!
But that’s not all.
Did you know that compared to ordinary eggs, Egglands Best eggs also contain:
- 6 times more vitamin D
- 25% less saturated fat
- 2 times more vitamin B12
- 10 times more vitamin E
Tips for Making These Healthy Breakfast Muffins
Since beginning the Trim Healthy Mama lifestyle in 2016, I’ve learned new ways to create delicious recipes.
If you follow the THM way of eating, these muffins are an S meal fuel because they contain healthy fats.
Instead of using processed wheat, I use finely ground almond flour and coconut flour.
I’ve switched from sugar to sugar alcohols that don’t raise blood sugar.
Then eggs and mozzarella cheese bind everything all together.
So all I needed to do to create these Maple Sausage Muffins was tweak the flavor profile.
There are some tricks to get the best results when you make them for your family.
Always start by browning the sausage.
Then drain any excess fat and set it aside to cool down a bit while you assemble the muffin batter.
Be sure to take the time to whisk the eggs until they’re light and foamy.
Taking the time to whip extra air into the eggs helps keep the texture of the muffins light.
Whisk in the sweetener and maple extract until they’re completely blended.
Add the cooled browned sausage to the beaten eggs.
Then add the shredded mozzarella cheese.
Be sure to use pre-shredded mozzarella cheese because the non-caking ingredients help to bind the muffins together.
Plus it makes it so much easier to whip up these easy low carb breakfast muffins!
Add the almond flour, coconut flour, and baking powder.
Stir everything together just until the dry ingredients are all moistened.
Just like when you make pancakes, don’t overmix!
If you overmix the batter you lose all that air you whipped into the eggs and your muffins will be more dense.
This batter is different from regular muffin batter.
It’s thick, closer to the consistency of a drop biscuit.
Now fill a standard-sized muffin tin with paper liners.
Definitely don’t skip using a liner!
I recommend using parchment paper liners to help prevent them from sticking.
That’s the one thing about baking with cheese: these are much stickier than regular muffins.
So regular paper liners may not release as well as parchment paper liners do.
Evenly divide the batter between the twelve muffin cups.
The batter will end up mounding up out of the cup a bit, but that’s okay!
These muffins won’t overflow when you bake them.
They will rise a little, though.
Bake them at 375 degrees F for 20-22 minutes.
The top of the muffins will brown, and the center will be set.
If you’re not sure how to tell if the center is set, tap gently on the top of the muffin in the center.
They won’t pop up the same way other muffins might, but they shouldn’t sink either.
When you remove them from the oven, drizzle about 1 teaspoon of Pyure Maple-flavored syrup over each muffin.
I’ve tried lots of sugar-free syrups and this one has the best flavor in my humble opinion!
If you’re not concerned with counting carbs, you can use any kind of syrup you prefer.
How to Serve Keto Maple Sausage Muffins
These tasty muffins are delicious straight from the oven!
I do recommend letting them sit for a few minutes to cool down.
That little bit of a cool down really helps the papers to release from the muffin with minimal sticking.
I like to pair these muffins with fresh berries, but I’ve also had them with a mixed greens salad!
Yup, you can totally have a salad with breakfast.
If you have any leftovers, be sure to store them in the refrigerator in an air-tight container.
You can reheat them in the microwave.
I’ve found 30 seconds on high is the right amount of time for my microwave, but the cooking time may vary depending upon how powerful your microwave is.
I always recommend starting with a shorter amount of time and then adjusting the time based on your microwave.
Another tasty option is to cut them in half and warm them in a toaster oven.
But you don’t even have to reheat them!
That’s right, these gluten free maple muffins are also delicious cold.
Can You Freeze These Low Carb Maple Sausage Muffins?
If you’re like me, then you probably like having a variety of fast and easy breakfast options in the morning.
With Trim Healthy Mama, I like to mix up my fuels from one morning to the next, like these Pumpkin Maple Overnight Oats and Blueberry Lemon Cheesecake Overnight Oats recipes are great make ahead E meal breakfasts.
Fortunately, these muffins freeze and reheat beautifully.
For best results, let them cool completely, then freeze in a freezer-safe bag with as much air removed as possible.
To reheat, place one on a microwave-safe plate and cover the plate with parchment paper. Paper towels don’t work well because of the cheese in the dough.
Thaw for one minute at 30% power, then heat for 15-30 seconds at high power.
Be sure to leave a star rating and review after you make the recipe!
This helps other people to find and enjoy it too.
Plus it means the world to us!
If you have any questions or suggestions, contact me or leave a comment!